Wednesday, May 20, 2009

Cool Rasberry Pie

An easy and cool dessert for summer.


Graham Cracker pie crust (I like Keebler.)
1 can Eagle Brand sweetened condensed milk
1/2 cup lemon or lime juice
a Few drops red food coloring, if desired
1 8 oz. carton of Cool Whip or similar whipped topping
About 1 1/2 cups fresh rasberries. Can use frozen, but thaw slightly.

What to do:

If you use food coloring, stir it into the lemon juice. Combine the Eagle Brand milk with the juice. Fold in the whipped topping and the raspberries. Pour into the crust. Garnish with berries or fruit of choice. Chill.

Double the recipe for a 9" x 13" cake pan. You can also make this recipe with strawberries or diced peaches, and you might like to try an Oreo cookie crust instead.

1 comment:

  1. Made this today with fresh cherries that were on the tart side for just eating plain. YUM! Just as good as raspberries.