Blueberry Fluff Pie

Original recipe used peaches, raspberries good also!
20 large marshmellows
1/4 c. milk
4 c. fresh blueberries, divided
1 carton - 8 oz - cool whip
1 pastry shell
In a heavy saucepan, combine marshmellows & milk.
Cook and stir over med. low heat til marshmellows are
melted and mixture is smooth . Cool for 8 to 10 min.,
stirring several times.
Stir in 3 1/2 c. blueberries, Set aside 1/2 c. cool whip,
fold remaining into blueberry mixture. Pour into crust.
Refrigerate at least 2 hours. Garnish with remaining
berries and reserved topping.
yield 8 servings.
.