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Red, White and Blueberry Pie

Shay Shull's Red, White & Blueberry Pie
Shay Shull's Red, White & Blueberry PieNathan Congleton / TODAY

Chef notes

For Independence Day — our favorite summer holiday — we always like a dessert with a little red, white and blue, or in this case, blueberry. An easy, no-bake pudding pie is almost simple enough for kids to make on their own! From the beginning to end, this recipe is perfect for summertime fun for kids in the kitchen.


  • cups crushed vanilla wafer cookies (about 20)
  • 6 tablespoons butter, melted
  • 1 3-ounce box instant vanilla pudding
  • 1 cup milk
  • 1 21-ounce can strawberry pie filling
  • Whipped cream or frozen whipped topping, thawed
  • Fresh blueberries


For the crust:

Pulse the cookies in your food processor until they are finely ground. Add the melted butter and pulse until it's all combined. Remove the mixture and pat into a pie plate. Make sure you pat it up the sides as well as across the bottom. Freeze it for about an hour before filling.

For the filling:

In a large mixing bowl, whisk together the dry vanilla pudding mix and milk, then let sit for about 2 minutes. Whisk in the strawberry pie filling until they are just combined. Remove the crust from the freezer and pour in the strawberry pudding mixture. Cover and refrigerate the pie at least 4 hours and up to 2 days.

To assemble:

Remove the pie from the fridge and garnish with a little whipped cream and some fresh blueberries.