Lemon-Raspberry Ribbon Pie

• 2/3 cup graham cracker crumbs
• 4 teaspoons sugar
• 2 tablespoons butter, melted
• 1-1/2 teaspoons cornstarch
• 1 cup frozen sweetened raspberries, thawed
• 1/2 cup sweetened condensed milk
• 3 tablespoons lemon juice
• 3/4 cup heavy whipping cream, whipped

1. In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350u0b0 for 7 minutes. Cool on a wire rack.
2. In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled.
3. In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cornstarch, raspberries, condensed milk, lemon juice, heavy whipping cream

Taken from www.tasteofhome.com/recipes/lemon-raspberry-ribbon-pie/ (may not work)