2 cans (21 once each) of raspberry or strawberry pie filling
1 can (14 ounce) sweetened condensed milk
1 can (8 ounce) crushed pineapple not drained
1 carton (12 ounce) frozen whipped topping, thawed and Frozen or fresh berries and mint (optional)
1. In a bowl combine pie filling, milk and pineapple.
2. Fold in whipped topping.
3. Spread into ungreased 9″ x 13″ baking dish. Cover and freeze for 8 hours or overnight.
4. Remove from freezer 10 – 15 minutes before serving. Cut into squares.
5. Garnish with whipped cream, berries and mint. (optional)