1 Shortbread pie crust (6 oz)
1 can (14 ounce) sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounce non-dairy whipped topping, thawed
1 can (20 oz) blueberry pie filling, drained
Empty pie filling into strainer to drain excess liquid, reserving some blueberries and liquid for garnish.
In medium bowl, combine condensed milk, lemon juice and vanilla. Mix 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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