Lemonade Raspberry Pie

Directions

1. 1
   Measure out 1 cup of raspberries, and set aside.
2. 2
   In a large bowl, carefully combine the lemonade concentrate and Cool Whip- a rubber spatula works well.
3. 3
   Fold in the condensed milk, food coloring, and the remaining raspberries.
4. 4
   Cover, and refrigerate two to six hours.
5. 5
   Carefully pour the mixture into the prepared crust.
6. 6
   Garnish, by lining edge of pie with reserved raspberries.
7. 7
   If you have enough, you can make a second circle of raspberries about an inch inside the first row/circle.
8. 8
   Refrigerate until ready to serve.