Lemonade Raspberry Pie

1. 1

   Measure out 1 cup of raspberries, and set aside.

2. 2

   In a large bowl, carefully combine the lemonade concentrate and Cool Whip- a rubber spatula works well.

3. 3

   Fold in the condensed milk, food coloring, and the remaining raspberries.

4. 4

   Cover, and refrigerate two to six hours.

5. 5

   Carefully pour the mixture into the prepared crust.

6. 6

   Garnish, by lining edge of pie with reserved raspberries.

7. 7

   If you have enough, you can make a second circle of raspberries about an inch inside the first row/circle.

8. 8

   Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.