Raspberry Cream Pie
A sweet & simple recipe shared with us by Jennifer Barga of Dublin, Ohio. Try blackberries instead of raspberries for a whole new flavor!
14-oz. can sweetened condensed milk
2/3 c. frozen raspberry-lemonade concentrate, thawed
8 oz. whipped topping
1 c. frozen raspberries, divided
9-inch graham cracker pie crust
In a large mixing bowl, combine milk and concentrate; mix well. Fold in whipped topping. Spoon 1/2 cup raspberries into the bottom of crust; top with filling and chill for 6 hours. Top with remaining raspberries before serving. Makes 8 servings.