Raspberry-Lemon Pie

1 oz) pkg frozen red

-raspberries in sauce 1 cornstarch

3 yolks

1 oz) can sweetened condensed

-milk 1/2 c lemon juice

1 oz) graham cracker crust

whipped topping

Preheat oven to 350. In small saucepan combine berries and cornstarch; cook and stir until mixture thickens and is clear. In a separate bowl, beat egg yolks; stir in condensed milk and lemon juice. Pour into crust and bake 8 min. Spoon raspberry mixture over evenly. Chill 4 hrs or until set. Spread whipped topping over top.

EASY EASY EASY--Enjoy!

Jill in TN [email protected]

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