Raspberry Cream Pie (Easy!) - cooking recipe

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

Preparation

Combine Condensed Milk and Juice in a large bowl, mix well.
Fold in Whipped Topping.
Spoon 1/2\u00b0C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
Top with remaining raspberries before serving.
Refrigerate or freeze leftovers.