Lemonade Raspberry Pie
- Ready In:
- 2hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 9-inch graham cracker crust (purchased or homemade - I prefer Graham Cracker Cheesecake Crust!)
- 8 ounces frozen lemonade concentrate, softened but not completely thawed,and undiluted
- 12 ounces Cool Whip (light is fine)
- 1 (14 ounce) can sweetened condensed milk (fat-free is fine)
- 12 ounces fresh raspberries, divided
- 1 dash yellow food coloring (optional)
directions
- Measure out 1 cup of raspberries, and set aside.
- In a large bowl, carefully combine the lemonade concentrate and Cool Whip- a rubber spatula works well.
- Fold in the condensed milk, food coloring, and the remaining raspberries.
- Cover, and refrigerate two to six hours.
- Carefully pour the mixture into the prepared crust.
- Garnish, by lining edge of pie with reserved raspberries.
- If you have enough, you can make a second circle of raspberries about an inch inside the first row/circle.
- Refrigerate until ready to serve.
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RECIPE SUBMITTED BY
lorenlou
Sugar Land, Texas
I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.