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

Instructions

1. In heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows melted and mixture smooth.
2. Cool for 8-10 minutes, stirring several times.
3. Stir in 3 1/2 cups blueberries.
4. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust.
5. Refrigerate for at least 2 hours.