Ingredients
20 large marshmallows
1/4 cup milk
4 cups fresh blueberries, divided
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Directions
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.
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