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2 pie crusts, baked and cooled
Beat dessert whip until stiff. Add pie filling and fluff. Mix thoroughly.
Pour batter equally into pie crusts and freeze. Let thaw a bit before serving.
Posted by Brocha Isaacson Perlstein
Nutritional Info Per Serving: N/A
1 10-oz. container dessert whip
1 can lemon pie filling
1 small jar marshmallow fluff