Raspberry Cream Pie

• 1 (14 ounce) can sweetened condensed milk
• 23 cup frozen raspberry-lemonade concentrate
• 1 (8 ounce) container whipped topping (Cool Whip)
• 1 cup frozen raspberries, divided
• 1 9-inch graham cracker crust

1. In a big mixing bowl, add the milk and lemonade concentrate; stir to mix well.
2. Fold in the whipped topping.
3. Spoon 1/2 cup raspberries into the bottom of the crust.
4. Top with the filling mixture; chill for 6 hours.
5. Top with the remaining raspberries; serve.

condensed milk, frozen raspberry, topping, frozen raspberries, graham cracker crust

Taken from www.food.com/recipe/raspberry-cream-pie-116545 (may not work)