Lemonade Raspberry Pie

Another easy summer treat....i recommend graham cracker cust recipe #7537 - homemade is always better!!

Measure out 1 cup of raspberries , and set aside.

In a large bowl , carefully combine the lemonade concentrate and cool whip- a rubber spatula works well.

Fold in the condensed milk , food coloring , and the remaining raspberries.

Cover , and refrigerate two to six hours.

Carefully pour the mixture into the prepared crust.

Garnish , by lining edge of pie with reserved raspberries.

If you have enough , you can make a second circle of raspberries about an inch inside the first row / circle.

Refrigerate until ready to serve.

9-inch graham cracker crust, frozen lemonade concentrate, cool whip, sweetened condensed milk, fresh raspberries, yellow food coloring