Total Pageviews

Monday, March 25, 2013

Raspberry Cream Pie

1 6 oz. reduced fat graham cracker crust
1 14 oz. can Fat Free sweetened condensed milk
2/3 C. frozen raspberry lemonade concentrate, thawed
8 oz. Fat Free Whipped topping, thawed
1 C. fresh or frozen whole raspberries

In a large bowl, conbine sweetened condensed milk and juice concentrate;  mix well.  Fold in whipped topping.  Spoon 1/2 C raspberries into bottom of crust;  top with filling.  Freeze 6 hours.  Top with remaining raspberries just before serving.  Refrigerate or freeze leftovers.

By Western Family

No comments:

Post a Comment