Today, August 1, 2013, is National Raspberry Cream Pie Day. Below is a recipe for Raspberry Cream Pie 1 (6 ounce) prepared reduced fat graham cracker crust 1 (14 ounce) can fat-free sweetened condensed milk 2/3 cup frozen raspberry-lemonade concentrate, thawed 1 (8 ounce) container light whipped topping (such as Cool Whip) 1 cup fresh or frozen whole unsweetened raspberry Combine Condensed Milk and Juice in a large bowl, mix well. Fold in Whipped Topping. Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours. Top with remaining raspberries before serving. Refrigerate or freeze leftovers.
