Blueberry-Lemon Tarts

• 1 (14 ounce) can sweetened condensed milk
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (8 ounce) container frozen non-dairy topping, thawed
• 4 packages individual serving graham cracker pie crust (6 4-oz tarts per package)
• 1 (21 ounce) can blueberry pie filling, chilled
• lemon zest (to garnish)

1. In a medium bowl, combine sweetened condensed milk and lemonade concentrate.
2. Fold in whipped topping.
3. Spoon about 3 tablespoons lemon mixture into each crust.
4. Cover and chill.
5. To serve, top each with 1 heaping tablespoons chilled pie filling.
6. Garnish with lemon zest.
7. Prep time includes refrigeration time.

condensed milk, frozen lemonade concentrate, individual serving, blueberry pie filling, lemon zest

Taken from www.food.com/recipe/blueberry-lemon-tarts-465195 (may not work)