Ingredients:
- 1 6 oz. reduced fat graham cracker crust
- 1 14 oz. can sweetened condensed milk
- 2/3 cup frozen raspberry lemonade concentrate, thawed
- 8 oz. cool whip
- 1 cup whole raspberries
Directions:
In a large bowl, combine sweetened condensed milk and juice concentrate; mix well. Fold in cool whip. Spoon 1/2 cup raspberries into bottom of crust; top with filling. Freeze 6 hours. Top with remaining raspberries just before serving.
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