Lemon Raspberry Ribbon Pie

• 1 (9-inch) baked pastry shell
• 1 (10 oz.) pkg. frozen red raspberries, thawed
• 1 Tbsp. cornstarch
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1/2 c. ReaLemon lemon juice from concentrate
• yellow food coloring (optional)
• 2 c. whipping cream, stiffly whipped (1 pt.)

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
2. Cool 10 minutes.
3. Chill thoroughly, about 20 minutes.
4. In large bowl, combine Eagle Brand, ReaLemon brand and food coloring, if desired.
5. Fold in whipped cream.
6. Spread 1/3 lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
7. Chill thoroughly.
8. Garnish as desired.
9. Refrigerate leftovers.
10. Makes 1 (9-inch) pie.
11. Preparation time:
12. 1 hour.
13. Total time:
14. 3 hours.

pastry shell, frozen red raspberries, cornstarch, condensed milk, lemon juice from concentrate, yellow food coloring, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613546 (may not work)