Frozen Blueberry Cream Pie

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If you buy a graham cracker crust instead of making your own, this pie takes about 10 minutes to prepare.

  • 1 6 ounce package of Jello (whatever flavor you desire)
  • 1 large carton of low-fat cottage cheese
  • 1 can of blueberry pie filling
  • 1 container of Cool Whip (or other topping)
  • 1 8-9 inch graham cracker crust
  • several tablespoons of milkPut the Jello, cottage cheese and blueberry pie filling into a blender. Add milk, one tablespoon at a time, and process in the blender. Use only enough milk to liquify the Jello, cottage cheese and pie filling.

    Pour into the graham cracker crust. Spread the Cool Whip (or other topping) over the pie filling. Put the pie into the freezer for several hours or overnight. Serve frozen.

    Note: For Frozen Cherry Cream Pie use cherry pie filling instead of blueberry.

    Extra Note: For a low-fat, sugar-free pie, use sugar-free Jello and a light whipped topping.

    Click here to buy  The Rural Route 2 Cookbook

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