Ingredients:
Two cups all-purpose flour
1 cup margarine
3 Tbsp granulated sugar
2 pkgs lemon pie filling (cooked)
enough for 2 pies
1 3 oz pkg blueberry bush jello
1 1/2 cups boiling water
Prepare Crust:
1 Preheat oven to 325 grades F.
2 Melt oleo in a little saucepan over low heat. Take off heat energy and then add flour and
refined sugar and premix together till combined. Press evenly into the underside of a 9 x 13 inch pan.
Three Bake in a 325 grade Degree Fahrenheit oven for 15 minutes. Remove from the oven and allow cool in the
pan.
Prepare Filling:
1 Brand the lemon pie filling according to box ways and allow cool slightly.
Two Pour slightly cooled filling over Earth's crust and spreading evenly on top. Topographic Point pan in the electric refrigerator so
that the filling will begin to set. Meanwhile set up topping.
Prepare Topping:
1 Topographic Point Jell-O pulverization in a little metallic element or glass bowl.
Two Add 1 1/2 cups boiling H2O and stir until Jell-O is completely dissolved. Topographic Point bowl in fridge
till Jell-O chills slightly.
Three Carefully pour slightly cooled Jell-O over filling. It should distribute out evenly by itself.
Four Topographic Point the pan in the electric refrigerator to put for a couple of hours or overnight.
Five Serve with a dollop of whipped pick on top if desired.
Servings: 12
Nutrition Facts:
Serving size: 1 serving
Amount Per Serving
Calories 387.53
Calories From Fat (39%) 149.96
Entire Fat 16.95g 26%
Saturated Fat 2.99g 15%
Cholesterol 63.18mg 21%
Sodium 289.13mg 12%
Potassium 36.82mg 1%
Carbohydrates 55.56g 19%
Dietary Fiber 0.56g 2%
Sugar 9.61g
Sugar Alcohols 0.00g
Network Carbohydrates 55.00g
Protein 3.72g 7%
Cooking Tips:
Don't allow the Jell-O acquire too cold to the point where it begins to colloidal gel before pouring it on top of
the filling.
Pour the Jell-O slowly on top of the filling to avoid inordinate air bubbles from forming.
Note: This formula is copyrighted by the author.
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