Lemon Berry Pie

• 12 ounces raspberries, divided (or berry of your choice)
• 1 (8 ounce) can frozen lemonade, thawed
• 12 ounces Cool Whip Topping, thawed
• 1 (12 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1 dash yellow food coloring, if desired
• 1 (9 inch) graham cracker pie crusts

1. Set aside 1 cup berries for garnish.
2. In a large bowl and using a rubber spatula, carefully mix lemonade concentrate and whipped topping.
3. Fold in condensed milk, food coloring and remaining berries.
4. Refrigerate covered up to six hours.
5. Fold mixture into crust.
6. Place reserved berries in a decorative manner on top of filling.
7. Refrigerate until ready to serve.

raspberries, frozen lemonade, topping, condensed milk, yellow food coloring, graham cracker pie crusts

Taken from www.food.com/recipe/lemon-berry-pie-61257 (may not work)