Raspberry Cream Pie
1 14-ounce can
condensed milk
½ cup lemon juice
2 cups fresh
raspberries
1 8-ounce
container frozen creamy whipped topping, thawed
1 6-ounce graham
cracker pie crust
Whisk together the milk and lemon juice. Mix in the raspberries and fold in the whipped
topping. Spoon mixture into crust. Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving.
Yield: 6
servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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