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1 pie
suggest servings
| 6 | ounce | shortbread pie crust | |
| 14 | ounces | milk, sweetened condensed | |
| 1/4 | cup | lemon juice | |
| 1/2 | teaspoon | vanilla extract | |
| 4 | ounces | whipped topping, prepared | thaw if necessary |
| 1 | can | 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 15-20 minutes before serving.
Garnish with reserved blueberries and liquid as desired.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 8.0g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 176mg | 7% |
| Total Carbohydrate 76.0g | 25% |
| Dietary Fiber 0.0g | 0% |
| Sugars 75.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 7% | Vitamin C | 17% | |
| Calcium | 39% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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