Lemon Raspberry Ribbon Pie | Country Cooking Recipes
1 (12 oz.) package frozen red raspberries, thawed
1 tablespoon cornstarch
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Yellow food coloring
1 cup heavy cream, stiffly whipped
1 (9-inch) baked pie crust
COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.