1 graham cracker crust
1 can condensed milk
2/3 c. frozen raspberry lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c. fresh raspberries
In a large bowl, combine milk and juice. Mix well. Fold in cool whip. Spoon 1/2 c. raspberries into bottom of crust. Top with filling. Freeze 6 hours. Let set out 20 minutes before serving. Top with remaining berries. Leftover pie may be refrozen or refrigerated.
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