Lemon Raspberry Ribbon Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
1 (10 oz.) pkg. frozen red raspberries, thawed
1 Tbsp. cornstarch
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
yellow food coloring (optional)
2 c. (1 pt.) whipping cream, stiffly whipped

Preparation

In a small saucepan, combine raspberries and cornstarch.
Cook and stir until thickened and clear.
Cool 10 minutes.
Chill thoroughly about 20 minutes.
In a large bowl, combine milk, lemon juice and food coloring, if desired.
Fold in whipped cream. Spread 1/3 lemon mixture into pie shell. Top with raspberry mixture, then remaining lemon mixture. Chill thoroughly. Refrigerate leftovers.