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Raspberry Cream Pie

Ingredients

  • 1 (6-ounce Keebler Ready Crust Reduced Fat Graham Cracker Pie Crust
  • 1 (14-ounce) can Eagle Brand Original or Fat Free Sweetened Condensed Milk
  • 2/3 cup frozen raspberry lemonade concentrate, thawed
  • 1 (8-ounce) container frozen light non-dairy whipped topping, thawed (3 1/2 cups)
  • 1 cup fresh or frozen whole raspberries
  1. In a large bowl, combine sweetened condensed milk and juice concentrate. Mix well
  2. Fold in whipped topping
  3. Spoon 1/2 cup raspberries into bottom of crust: top with filling
  4. Chill or freeze 6 hours
  5. Top with remaining raspberries just before serving
  6. Refrigerate or freeze leftovers

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