1 (14 oz.) can sweetened condensed milk
1/3 c. fresh lemon juice
1 (approximately 20 oz. or 2 c.) can blueberry pie filling
1 env. unflavored gelatin
1 (8 oz.) can crushed pineapple
1 (8 oz.) container of non-dairy whipped dessert topping
2 graham cracker pie shells

In a large bowl, combine the sweetened condensed milk and the lemon juice. Stir until thickened. Add the blueberry pie filling and mix well. Add the gelatin to the undrained crushed pineapple. Add the pineapple mixture to the blueberry mixture. Fold in the dessert topping. Spoon into the pie shells and freeze. Garnish with additional whipped topping.