Lemon Raspberry Pie

Directions

1. 1
   Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip.
2. 2
   Fold top of bag over and seal with a paper clip or tape.
3. 3
   Refrigerate until needed.
4. 4
   Filling: Put condensed milk, lemonade and food color, if using, in a large bowl.
5. 5
   Stir with a rubber spatula until completely blended.
6. 6
   Add a large spoonful of whipped topping; stir until well combined.
7. 7
   Fold in remaining topping.
8. 8
   Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling.
9. 9
   Spoon into crust, smooth top, mounding filling slightly in the middle.
10. 10
    Cover loosely with foil or a pot and refrigerate at least 6 hours.
11. 11
    Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle.
12. 12
    Garnish, as shown, with reserved berries, the lemon twist and mint.