Raspberry Cream Pie (easy!) |
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Prep Time: 10 Minutes Cook Time: 350 Minutes |
Ready In: 360 Minutes Servings: 8 |
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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! 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:
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.
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