Raspberry Cream Pie (easy!)

I got this off of a whipped topping package. It is wonderful and easy to throw together for a quick summer dessert. Good to take to potlucks too! I actually prefer using frozen berries in this one, but either will work. Enjoy! Cook Time is Freezing Time!

• Ready In: 6 hrs 10 mins
• Serves: 8

Ingredients

• 1 (6 ounce)  prepared reduced fat graham cracker crust
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 2⁄3 cup  frozen raspberry-lemonade concentrate, thawed
• 1 (8 ounce) container  light whipped topping (such as Cool Whip)
• 1  cup  fresh or frozen whole unsweetened raspberry

Directions

1. Combine Condensed Milk and Juice in a large bowl, mix well.
2. Fold in Whipped Topping.
3. Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
4. Top with remaining raspberries before serving.
5. Refrigerate or freeze leftovers.