Summer Lemmon Pie with Raspberries |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 can(s) 14 oz sweetened condenced milk (can be low fat) |
canned spray cool whip |
1 cup(s) cool whip (can be low fat) |
1 pint(s) fresh raspberries |
1 grahm cracker crust |
2 large lemons |
Directions:
1. In mixing bowl, combine condensed milk, lemon zest and juice from both lemons.
2. Gently fold in 1 cup Cool Whip.
3. Pour into crust and refridgerate for 45 minutes, until filling is firm.
4. Just before serving, line pie crust rim with dollops of cool whip from the spray can (optional) and line the edge with raspberries just inside the cool whip ring.
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