Ingredients:
- 3/4 cup prepared tapioca or rice pudding
- 1 1/2 cups fresh blueberries, divided
- 6 ice cream cones
-
Directions:
In a medium bowl, stir the pudding to loosen its consistency, if necessary; fold in 1 cup of the blueberries. Mound the mixture into the cones; dot the tops with the remaining blueberries; serve immediately.

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