|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 1g||3%|
|Total Sugars 56g|
|Vitamin C 29mg||143%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix—freeze and eat.
Keep this pie in the freezer during the summer months and bring it out when friends and family visit. It's a wonderful pie to take along to a neighborhood cookout.
1 cup fresh blueberries
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade
1 (8-ounce) tub whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Steps to Make It
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
*Note: the standard version uses a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling. Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.