Raspberry Cream Pie

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Here’s a recipe my friend Mrs. Addy shared with me when I told her of all of the raspberries I have in my freezer. This is one of her family’s favorite things to do with raspberries in the summer time. I can see why… yummy!!

People, I make no claim to this being a healthy treat. However, I do promise it’ll be delicious. Enjoy.

Raspberry Cream Pie (makes 2)

  • 2 Graham Cracker Crusts (*see recipe below)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 container Frozen Raspberry Lemonade Concentrate, thawed (I used Pink Lemonade)
  • 1 (8 oz) Cool Whip, thawed
  • 2 c. fresh or frozen whole raspberries

In a large bowl, combine sweetened condensed milk and juice concentrate; mix well. Fold in cool whip. Spoon 1/2 c. raspberries into bottom of each crust; top with filling. Freeze 6 hours. Top with remaining raspberries just before serving. *I used frozen raspberries crumbled on top. Freeze leftovers (if you put it in the fridge it tends to melt.)

Simple Homemade Graham Cracker Crust

  • 1 1/2 c. graham cracker, crushed (1 whole sleeve)
  • 1/3 c. sugar
  • 6 T. butter, melted
  • 1/2 tsp. cinnamon

Mix all together and press into a pie dish. Bake 7 min @ 375*.


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