9 cups frozen blueberries, thawed and drained
2 1/4 cups frozen light cream
1 (9 inch) prepared graham cracker crust
3/4 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 tablespoon hot water
10 ripe almonds (optional)
Preheat oven to 325 degrees F (165 degrees C). In a medium mixing bowl, stir together blueberries, light cream, 1/2 cup of sugar and vanilla pudding mix and water until smooth; stir just enough to incorporate. Pour half of mixture into pie crust.
In a medium saucepan, heat 2 tablespoons water and stir remaining mixture over low heat before adding almonds, a pastry blender or a wooden spoon. Cook until pudding is completely set. Meanwhile, stir remaining pudding mixture into boiling hot water, stirring until pudding mixture is slightly thickened. Cover and stir in cooked pudding. In a small bowl, mix together pudding, hot water and almonds. Pour over cream in as small bowl as possible, adding more hot water as necessary. Cover and refrigerate 3 hours, or overnight.