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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 15 |
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Actual poster is Donetta Brunner from Savanna, Illinois. It makes a very pretty dessert. Cook time is actual freezer time. Ingredients:
2 (21 ounce) cans raspberry pie filling or 2 (21 ounce) cans strawberry pie filling |
1 (14 ounce) can sweetened condensed milk |
1 (8 ounce) can crushed pineapple, undrained (optional) |
1 (12 ounce) carton frozen whipped topping, thawed |
fresh berries (optional) |
fresh mint (optional) |
Directions:
1. In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping.
2. Spread into an ungreased 13x 9x 2 inch pan. Cover and freeze for 8 hours or overnight.
3. Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired.
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