Ingredients
20 large marshmallows1/4 cup milk4 cups fresh blueberries, divided1 carton (8 ounces) frozen whipped topping, thawed1 pastry shell (9 inches), baked
Preparation
In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times.
Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.
