raspberry cream pie
I believe this recipe came from an Eagle Brand Condensed Milk can label many years ago. Its a favorite of mine partly because I love raspberries, and partly because its easy to make for a potluck supper. :) Everyone I share it with seems to like it as much as I do. NOTE: Pie needs to chill in refrigerator for 6 hours before serving.
prep time
15 Min
cook time
method
---
yield
6-8 serving(s)
Ingredients
- 1 can (14 ounce) can sweetened condensed milk (like eagle brand)
- 2/3 cup frozen raspberry-lemonade concentrate
- 1 - (8 ounce) container whipped topping ( like cool whip)
- 1 1/2 cups fresh or frozen raspberries
- 1 - (9 inch) graham cracker crust
How To Make raspberry cream pie
-
Step 1In a big mixing bowl, add the sweetened condensed milk and lemonade concentrate. Stir to mix well. Fold in the whipped topping. Spoon 1/2 cup raspberries into the bottom of the crust. Top with the filling mixture. Chill for 6 hours. Top with the remaining raspberries just before serving. Garnish with more whipped topping if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes