Lemon Raspberry Pie

1. 1

   Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip.

2. 2

   Fold top of bag over and seal with a paper clip or tape.

3. 3

   Refrigerate until needed.

4. 4

   Filling: Put condensed milk, lemonade and food color, if using, in a large bowl.

5. 5

   Stir with a rubber spatula until completely blended.

6. 6

   Add a large spoonful of whipped topping; stir until well combined.

7. 7

   Fold in remaining topping.

8. 8

   Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling.

9. 9

   Spoon into crust, smooth top, mounding filling slightly in the middle.

10. 10

    Cover loosely with foil or a pot and refrigerate at least 6 hours.

11. 11

    Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle.

12. 12

    Garnish, as shown, with reserved berries, the lemon twist and mint.

No additional tips available.