RASPBERRY CREAM PIE

Raspberry Cream Pie image

I believe this recipe came from an Eagle Brand Condensed Milk can label many years ago. Its a favorite of mine partly because I love raspberries, and partly because its easy to make for a potluck supper. :) Everyone I share it with seems to like it as much as I do. NOTE: Pie needs to chill in refrigerator for 6 hours before...

Provided by Kathie Carr

Categories Pies

Time 15m

Number Of Ingredients 5

Ingredients

1 can(s) (14 ounce) can sweetened condensed milk (like eagle brand)
2/3 c frozen raspberry-lemonade concentrate
1 (8 ounce) container whipped topping ( like cool whip)
1 1/2 c fresh or frozen raspberries
1 (9 inch) graham cracker crust

Steps:

1. In a big mixing bowl, add the sweetened condensed milk and lemonade concentrate. Stir to mix well. Fold in the whipped topping. Spoon 1/2 cup raspberries into the bottom of the crust. Top with the filling mixture. Chill for 6 hours. Top with the remaining raspberries just before serving. Garnish with more whipped topping if desired.

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