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Blueberry Chill Pie

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Submitted by fishinfool

YIELD

1 pie

PREP

20 min

COOK

0 min

READY

3 hrs

Ingredients

6 173.4
OUNCE ML/G SHORTBREAD PIE CRUST *
14 404.6
¼ 59
CUP ML LEMON JUICE
½ 2.5
TEASPOON ML VANILLA EXTRACT
4 115.6
OUNCES ML/G WHIPPED TOPPING, PREPARED
thaw if necessary
1 1
CAN CAN BLUEBERRY PIE FILLING
drained *

Directions

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 ⅓ 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 to 20 minutes before serving.

Garnish with reserved blueberries and liquid as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 451 25% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 176mg 7%
Total Carbohydrate 25g 25%
Dietary Fiber 0g 0%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 17%
Calcium 39% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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