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Raspberry Lime Pie

Contributed by: Judy Olson, an ECE member from Braham, MN

1 can (14 oz.) sweetened condensed milk
½ c. lime juice
1 container (8 oz.) frozen whipped topping, thawed
A few drops red food coloring (optional)
1 c. fresh raspberries (plus a few extra for garnish)
1 graham cracker crust, baked and cooled, purchased crust is fine

In a mixing bowl, stir together milk and lime juice. Mixture will begin to thicken. Mix in the whipped topping and food color (if desired). Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint leaves if you wish. Yield 8 servings.

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