Lemonade Raspberry Pie

• 1 9-inch graham cracker crust (purchased or homemade - I prefer Graham Cracker Cheesecake Crust!)
• 8 ounces frozen lemonade concentrate, softened but not completely thawed,and undiluted
• 12 ounces Cool Whip (light is fine)
• 1 (14 ounce) can sweetened condensed milk (fat-free is fine)
• 12 ounces fresh raspberries, divided
• 1 dash yellow food coloring (optional)

1. Measure out 1 cup of raspberries, and set aside.
2. In a large bowl, carefully combine the lemonade concentrate and Cool Whip- a rubber spatula works well.
3. Fold in the condensed milk, food coloring, and the remaining raspberries.
4. Cover, and refrigerate two to six hours.
5. Carefully pour the mixture into the prepared crust.
6. Garnish, by lining edge of pie with reserved raspberries.
7. If you have enough, you can make a second circle of raspberries about an inch inside the first row/circle.
8. Refrigerate until ready to serve.

graham cracker crust, concentrate, condensed milk, fresh raspberries, yellow food coloring

Taken from www.food.com/recipe/lemonade-raspberry-pie-91921 (may not work)