STREAMING NOW: Nigella: At My Table

Raspberry Cream Pie (easy!)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
6hrs 10mins

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a