• Cooking Time: No bakeCombine the sweetened condensed milk, cool whip and lemonade concentrate until smooth. Set aside
• Servings: 16
• 1 can Eagle Brand sweetened condensed milk
• 12 oz Frozen Cool Whip, slightly thawed
• 6 oz frozen lemonade concentrate
• 8 oz Blueberry jam or preserves (or more if desired)
• Fresh blueberries to garnish
• Fresh lemon zest to garnish
• 2 graham cracker crust pie shells

1. Combine the sweetened condensed milk, cool whip and lemonade concentrate until smooth. Set aside
2. Spread the jam evenly along the bottom of the graham cracker crust pie shells.
3. Divide the lemonade mixture and pour into each pie
4. Refrigerate until set. Garnish with fresh blueberries and lemon zest and enjoy!

One of my favorite fruit combinations is lemons and blueberries. One of my favorite summer desserts is Lemon Icebox Pic. Why not take this old classic to the next level? This will make two pies if using the store bought graham cracker crust pie shells, or you can make your own graham cracker rust and use one big huge mega deep dish pie like I did. Or, you can get out a 13x9 casserole dish and make it that way. It's all good.