Ingredients
2 cans (21 ounces each) raspberry or strawberry pie filling1 can (14 ounces) sweetened condensed milk1 can (8 ounces) crushed pineapple, undrained, optional1 carton (12 ounces) frozen whipped topping, thawedFresh berries and mint, optional
Preparation
In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping. Spread into an ungreased 13-in. x 9-in. pan. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired.
