Blueberry Chill Pie

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

Lemon Blueberry Ice Cream Cupcakes

24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles


Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.