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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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My family loves this cool, refreshing dessert no matter what flavor pie filling I use, Donetta Brunner of Savanna, Illinois comments, but I must admit raspberry is their favorite. Ingredients:
2 cans (21 ounces each) raspberry or strawberry pie filling |
1 can (14 ounces) sweetened condensed milk |
1 can (8 ounces) crushed pineapple, undrained, optional |
1 carton (12 ounces) frozen whipped topping, thawed |
fresh berries and mint, optional |
Directions:
1. In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping. Spread into an ungreased 13-in. x 9-in. pan. Cover and freeze for 8 hours or overnight.
2. Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired. Yield: 12-15 servings.
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