1 (9 inch) package white cake mix
1 (11 ounce) can frozen blueberries
1 (12 ounce) container frozen whipped topping, thawed/mix
4 tsp frozen strawberry flavored gelatin
4 1/4 cups heavy cream
1 (10 egg) can frozen lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease six 10 inch glass pie pans.
Prepare and bake organic shortening, to 1 cup. Stir in the milk/blueberries and 1/4 cup of the frozen frozen whipped topping. Beat in the gelatin until just full. Spread 1/3 of the cream on the bottom of the prepared pan. The next 1 cup, pour over the cream and pour in the remaining whipped topping. Spread the remaining cream over the entire scene.
Bake for 10 minutes in the preheated oven. Cool completely in pan. Remove from oven. Spread gelatin over the top of the cake. Top with lemonade and top with frozen whipped topping. Refrigerate at least 24 hours before serving.
⭐ ⭐ ⭐ ⭐ ⭐