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

8 serv.

(6 ounce) prepared reduced fat graham cracker crust↗1 1
(14 ounce) can fat-free sweetened condensed milk↗1 1
cup frozen raspberry-lemonade concentrate, thawed↗2⁄3 2/3
(8 ounce) container light whipped topping (such as Cool Whip)1 1
cup fresh or frozen whole unsweetened raspberry1 1

Step-by-step instructions

1
Combine Condensed Milk and Juice in a large bowl, mix well.
2
Fold in Whipped Topping.
3
Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
4
Top with remaining raspberries before serving.
5
Refrigerate or freeze leftovers.

Source: food.com

Original recipe ↗

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