Blueberry Chill Pie

1 shortbread Ready Crust
1 can Eagle Brand milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounces Cool Whip
1 can blueberry pie filling

Empty pie filling into a strainer to drain some of the excess liquid. Reserve some blueberries and liquid for garnish. In medium bowl combine Eagle Brand milk with lemon juice and vanilla. Mix until well blended. Fold in Cool Whip. Spread half of mixture into crust. Add blueberries and remaining mixture. Freeze until firm, about 3 hours. Let stand at room temp for 15 minutes before garnishing and serving.