Blueberry White Chocolate Mousse Pie

By melanieroe

Ingredients

• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• 1 cup water
• 3 cups blueberries
• 1 Tbsp. butter
• 1/2 cup sliced almonds, toasted
• 60 Reduced Fat Nilla Wafers
• 7 Tbsp. melted butter
• 1 pkg. (3.4 oz) white chocolate pudding mix
• 1 cup milk
• 1 tub Cool Whip Lite, divided
• 1 bar white chocolate, shaved into curls

Preparation

Step 1

1) In a medium saucepan, combine sugar, cornstarch, and salt. Stir in water and 1 cup blueberries. Cook and stir over medium heat until thickened.

2) Remove from heat. Stir in 2 cups blueberries and 1 Tbsp. butter until melted. Cool.

3) Meanwhile, place almonds and Nilla wafers in food processor, and process until finely crushed. Stir wafer mixture into melted butter and press on bottom and up sides of a 9-inch pie plate.

4) Add pudding mix to milk and whisk for 2 min. or until thickened. Gently fold in 1 cup Cool Whip. Spoon into crust.

5) Spoon cooled blueberry mixture over pudding mixture.

6) Pipe remaining Cool Whip on top in decorative pattern. Garnish with white chocolate curls.