Recipe - Blueberry Chill Pie

1 6ounce prepared shortbread
pie crust
1 cn (14 oz.) sweetened condensed
milk
One fourth cup Lemon juice
One half teaspoon Vanilla
4 ounce Nondairy whipped topping;
thawed
1 cn Blueberry pie filling;
drained

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 1520 minutes
before serving. Garnish with reserved blueberries and liquid as desired.

Recipe by: Keebler Posted to MCRecipe Digest V1 #682 by L979@aol.com on
Jul 21, 1997