Raspberry Cream Pie (easy!)
"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
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 (6 ounce) prepared reduced fat graham cracker crust
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2⁄3 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
- Combine Condensed Milk and Juice in a large bowl, mix well.
- Fold in Whipped Topping.
- Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
- Top with remaining raspberries before serving.
- Refrigerate or freeze leftovers.
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RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School.
I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.
