Blueberry Chill Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	3 hours

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Ingredients

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

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 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.

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