Blueberry Fluff Pie

Blueberry Fluff Pie 20 large marshmallows 1/4 cup milk 4 cups fresh blueberries, divided 1 (8 ounce) carton frozen whipped topping, thawed 1 (9-inch) pastry shell, baked In heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows melted and mixture smooth. Cool 8-10 minutes, stirring several times. Stir in 3 1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate at least 2 hours. Garnish with remaining blueberries and reserved topping