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Raspberry Cream Pie

 
You can make a low-fat recipe by substituting a reduced fat pie crust, fat-free sweetened condensed milk, and light whipped topping.

1 (6 oz.) graham cracker pie crust
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
2/3 cup frozen raspberry lemonade concentrate, thawed
1 (8 oz.) container non-dairy whipped topping, thawed (3-1/2 cups)
1 cup fresh or frozen whole raspberries, divided
 
In large bowl, combine sweetened condensed milk and juice concentrate; mix well.  Fold in whipped topping.  Spoon 1/2 cup raspberries into bottom of crust; top with filling.  Chill or freeze 6 hours.  Top with remaining raspberries just before serving.  Refrigerate leftovers.