Raspberry Creme Pie

This is a great frozen pie for hot summer days. The recipe calls for lite or fat free ingredients, but you can always substitute them for the full-fat versions for a richer pie. Even Jeff (who hates fruit desserts) will eat this!

1 (6 oz.) reduced-fat graham cracker crust
1 (14-oz.) can regular or fat-free sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate
1 (8 oz.) container lite cool whip topping, thawed
1 cup fresh or frozen whole raspberries
In a large bowl, combine sweetened condensed milk and juice concentrate; mix well. Fold in whipped topping. Spoon 1/2 cup raspberries into bottom of crust; top with filling. Freeze six hours. Top with remaining raspberries just before serving. Refrigerate or freeze leftovers.