Raspberry Cream Pie (Easy!)

5 ingredients
5 steps

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. 1
    Combine Condensed Milk and Juice in a large bowl, mix well.
  2. 2
    Fold in Whipped Topping.
  3. 3
    Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
  4. 4
    Top with remaining raspberries before serving.
  5. 5
    Refrigerate or freeze leftovers.

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