RASPBERRY-LEMONADE PIE

Yet another simple, dairy recipe for Shavuot. Once again, we found this one in Southern Living Magazine.

1 14 ounce can of sweetened, condensed milk
1 6 ounce can of frozen lemonade concentrate, partially thawed
3 Tablespoons of seedless raspberry preserves
1 8 ounce container of frozen whipped topping, thawed
1 ready made graham cracker crust

Whisk together first three ingredients in a large bowl until smooth. Fold in the whipped topping.

Pour into crust, freeze four hours or until firm.

Garnish with fresh raspberries and/or mint sprigs.