July 4, 2009

Raspberry Cream Pie

1 can sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate, thawed
1 (8 oz.) container frozen whipped topping (cool whip)
1 cup fresh or frozen raspberries
graham cracker crust

1. In bowl mix together sweetened condensed milk and juice concentrate. When mixed well fold in whipped topping.
2. Spoon 1/2 cup raspberries into bottom of prepared graham cracker crust; top with filling.
3. Chill or freeze until set up (about 6 hours). Top with remaining raspberries just before serving.
Makes 1-8 or 9 inch pie (Picture shown doubled in 9x13 cake pan before adding raspberries on top.)

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