1 can (21 oz.) blueberry pie filling
1 shortbread pie crust
2 cups miniature marshmallows
2 cups frozen non-dairy whipped topping,
thawed
1 teaspoon grated lemon peel
Spoon pie filling into crust.
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| Pretty standard so far... |
Fold together marshmallows, whipped topping and lemon peel.
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| This was Daddy's birthday pie so I talked my 3YO into helping stir for about five seconds. |
Spread over pie filling.
Refrigerate at least 4 hours.
Garnish as desired. Store in refrigerator.
And eat! Don't forget eat!
My Rating: 3/5 "If this had just been Cool Whip and blueberry pie filling, it would have been fine. (Not great, but fine.) But the marshmallows really mess with the effect. They make the texture quite strange and they add even more sugar to an already super-sweet dish. It is easy, though; I'll give it that."
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