I got this off of a whipped topping package. It is wonderful and easy to throw together for a quick summer dessert. Good to take to potlucks too! I actually prefer using frozen berries in this one, but either will work. Enjoy! Cook Time is Freezing Time!
Ingredients: [‘reduced fat graham cracker crust’, ‘fat-free sweetened condensed milk’, ‘frozen raspberry-lemonade concentrate’, ‘light whipped topping’, ‘unsweetened raspberry’]
Quantity of Ingredients: [“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”]
Number of Servings: 8
Steps: [‘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.’]