Categories: Dessert, Pie, Raspberries

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup frozen raspberry-lemonade concentrate
• 1 (8 ounce) container whipped topping (Cool Whip)
• 1 cup frozen raspberries , divided
• 1 9-inch graham cracker crust

Directions

1. In a big mixing bowl, add the milk and lemonade concentrate; stir to mix well.

2. Fold in the whipped topping.

3. Spoon 1/2 cup raspberries into the bottom of the crust.

4. Top with the filling mixture; chill for 6 hours.

5. Top with the remaining raspberries; serve.

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