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    Lemon Raspberry Ribbon Pie

    Source of Recipe

    CD Kitchen

    List of Ingredients

    1 (12-ounce) package frozen red raspberries, thawed
    1 tablespoon cornstarch
    1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
    1/2 cup lemon juice
    Yellow food coloring (optional)
    1 cup whipping cream, stiffly whipped
    1 (9-inch) baked pie crust


    In small saucepan, combine raspberries and cornstarch; cook and stir until
    thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
    In large bowl, combine EAGLE BRAND®, lemon juice and food coloring
    (optional). Fold in whipped cream. Spread one-third lemon mixture into
    prepared pie crust; top with raspberry mixture then remaining two-thirds
    lemon mixture. Chill thoroughly. Garnish as desired. Store leftovers covered
    in refrigerator.




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