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8 servings
suggest servings
| 9 | inch | crumb crust | |
| 1/4 | cup | water | cold |
| 1 | package | gelatin | unflavored |
| 1 | can | condensed milk | |
| 1/3 | cup | lemon juice | |
| 1 | cup | sour cream | |
| 2 1/2 | cups | blueberry pie filling |
Put water and gelatin in small saucepan.
Place over direct heat and stir until dissolved or mixture is clear.
In medium size bowl, combine, condensed milk and lemon juice.
Stir in gelatin mixture.
Fold in sour cream.
Mix in 1-1/4 cups of the pie filling.
Turn into crust.
Refrigerate 2 to 3 hours.
Then garnish pie top with remaining chilled pie filling.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 23mg | 1% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 4% | Vitamin C | 8% | |
| Calcium | 4% | Iron | 0% |
* 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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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
It is a great recipe, we made it for dinner last night, the dressing we made was a little bit less about 1/4 cup, next time we will make more, I think it should be 1/3 cup at least, then the couscous will be more moisture, but it was still tasty.
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