Raspberry Cream Pie
- 1 (6 oz.) Reduced fat graham cracker crust
- 1 (14 oz.) can regular or fat free sweetened condensed milk (NOT evaporated milk)
- ⅔ c. @@brand@@ Frozen Raspberry Lemonade Concentrate, thawed
- 8 oz. @@brand@@ Fat Free Whipped Topping, thawed (3-1/2 c.)
- 1 c. fresh or frozen whole raspberries
- In a large bowl, combine sweetened condensed milk and juice concentrate; mix well.
- Fold in fat free whipped topping.
- Spoon ½ cup raspberries into bottom of crust; top with filling.
- Freeze 6 hours.
- Top with remaining raspberries just before serving.
- Refigerate or freeze leftovers.
Recipe by Western Family at /recipes/desserts/raspberry-cream-pie/
2.2.8