| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
6-ounce prepared shortbread pie crust |
| 1 |
cn |
(14 oz.) sweetened condensed milk |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Vanilla |
| 4 |
oz |
Non-dairy whipped topping; thawed |
| 1 |
cn |
Blueberry pie filling; drained |
INSTRUCTIONS
Empty pie filling into a strainer to drain excess liquid, reserving some
blueberries and liquid for garnish. In medium bowl, combine condensed milk,
lemon juice and vanilla. Mux until well blended. Fold in whipped topping
and mix well. Mound 1/3 of mixture into crust and gently spread flat. Spoon
a layer of blueberries over the mixture. Top with rest of mixture. Freeze
until firm, about 3 hours. Let stand at room temperature for 15-20 minutes
before serving. Garnish with reserved blueberries and liquid as desired.
Recipe by: Keebler Posted to MC-Recipe Digest V1 #682 by L979@aol.com on
Jul 21, 1997
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