Lemon Raspberry Pie

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 14 teaspoon liquid yellow food coloring (optional)
• 12 ounces fresh raspberries (about 3 cups)
• 1 (6 ounce) ready-to-fill graham cracker pie crust
• lemon twist, and
• mint leaf

1. Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip.
2. Fold top of bag over and seal with a paper clip or tape.
3. Refrigerate until needed.
4. Filling: Put condensed milk, lemonade and food color, if using, in a large bowl.
5. Stir with a rubber spatula until completely blended.
6. Add a large spoonful of whipped topping; stir until well combined.
7. Fold in remaining topping.
8. Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling.
9. Spoon into crust, smooth top, mounding filling slightly in the middle.
10. Cover loosely with foil or a pot and refrigerate at least 6 hours.
11. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle.
12. Garnish, as shown, with reserved berries, the lemon twist and mint.

frozen whipped topping, condensed milk, frozen lemonade concentrate, liquid yellow food coloring, fresh raspberries, graham cracker pie crust, lemon twist, mint leaf

Taken from www.food.com/recipe/lemon-raspberry-pie-280088 (may not work)