Serves: 8
Total Calories: 388
In a large mixing bowl, combine milk and concentrate mix well. Fold in whipped topping. Spoon 1/2 cup raspberries into the bottom of crust top with filling and chill for 6 hours. Top with remaining raspberries before serving.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Raspberry Cream Pie recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
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