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
  1. In a large bowl, combine sweetened condensed milk and juice concentrate; mix well.
  2. Fold in fat free whipped topping.
  3. Spoon ½ cup raspberries into bottom of crust; top with filling.
  4. Freeze 6 hours.
  5. Top with remaining raspberries just before serving.
  6. Refigerate or freeze leftovers.
Recipe by Western Family at /recipes/desserts/raspberry-cream-pie/