raspberry cream pie
(2 ratings)
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.
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(2 ratings)
yield
6 -8
prep time
15 Min
Ingredients For raspberry cream pie
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1 can(14 ounce) can sweetened condensed milk (like eagle brand)
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2/3 cfrozen raspberry-lemonade concentrate
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1(8 ounce) container whipped topping ( like cool whip)
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1 1/2 cfresh or frozen raspberries
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1(9 inch) graham cracker crust
How To Make raspberry cream pie
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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