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Raspberry Cream Pie (easy!)

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“I got this off of a whipped topping package. It is wonderful and easy to throw together for a quick summer dessert. Good to take to potlucks too! I actually prefer using frozen berries in this one, but either will work. Enjoy! Cook Time is Freezing Time!”
READY IN:
6hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) prepared reduced fat graham cracker crust
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 23 cup frozen raspberry-lemonade concentrate, thawed
  • 1 (8 ounce) container light whipped topping (such as Cool Whip)
  • 1 cup fresh or frozen whole unsweetened raspberry

Directions

  1. Combine Condensed Milk and Juice in a large bowl, mix well.
  2. Fold in Whipped Topping.
  3. Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
  4. Top with remaining raspberries before serving.
  5. Refrigerate or freeze leftovers.

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