Lemonade Raspberry Pie

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Another easy summer treat....I recommend Graham Cracker Cust Graham Cracker Cheesecake Crust - homemade is always better!

Ingredients Nutrition

Directions

  1. Measure out 1 cup of raspberries, and set aside.
  2. In a large bowl, carefully combine the lemonade concentrate and Cool Whip- a rubber spatula works well.
  3. Fold in the condensed milk, food coloring, and the remaining raspberries.
  4. Cover, and refrigerate two to six hours.
  5. Carefully pour the mixture into the prepared crust.
  6. Garnish, by lining edge of pie with reserved raspberries.
  7. If you have enough, you can make a second circle of raspberries about an inch inside the first row/circle.
  8. Refrigerate until ready to serve.

Reviews

(1)
Most Helpful

Yummy! I made this yesterday since I wanted a dessert in the house, but it was also 92 degrees - in the house. It was a little runny - for obvious reasons, but it has a nice tart, cool taste. Thanks!

HEP MEP July 18, 2006

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