<br>Gluten Free Raspberry Cream Pie Recipe
- 1 GF Graham Cracker Crust
- 14 oz condensed milk
- ⅔ cup frozen raspberry lemonade concentrate, thawed
- 8 oz Cool Whip
- 1 cup whole raspberries, fresh or frozen
- In a large bowl, combine milk, juice concentrate; mix well.
- Fold in cool whip.
- Spoon raspberries into bottom of crust.
- Top with filling.
- Freeze 6 hours.
- Refrigerate or freeze leftovers.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/05/11/gluten-free-raspberry-cream-pie/
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