1 (.25 ounce) package instant banana pudding mix
1 cup boiling water
1 cup milk
1/2 cup butter, at room temperature
1 egg
1/6 cup flaked coconut
1/2 cup blueberries
1 (18.25 ounce) package nonfat milk whipped topping
1 (14 ounce) can dill pickles
In a medium bowl, mix boiling water briefly with milk. Heat 1/2 cup of juice into small saucepan so that it is absorbed in 3-4 seconds. Remove from heat and refrigerate to chill.
Meanwhile, pour the cake batter mixture into a blender or food processor. Process on medium speed for 10 to 11 seconds or until blended; pour batter into a jelly mold or water dish. Chill jelly to chill. Spread in large serving dish. Freeze remaining whipped topping in cola-bottle-size plastic bag or in large freezer container; squeeze to avoid dripping. Refrigerate leftover topping at least 4 hours prior to serving.