Lemon Raspberry Ribbon Pie

1. 1

   In a small saucepan, combine raspberries and cornstarch.

2. 2

   Cook and stir until thickened and clear.

3. 3

   Cool 10 minutes.

4. 4

   Chill thoroughly about 20 minutes.

5. 5

   In a large bowl, combine milk, lemon juice and food coloring, if desired.

6. 6

   Fold in whipped cream. Spread 1/3 lemon mixture into pie shell. Top with raspberry mixture, then remaining lemon mixture. Chill thoroughly. Refrigerate leftovers.

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