Raspberry Creme Pie

Raspberry Layer:
2 packages (10 oz each) frozen raspberries, thawed
2 Tbls. sugar
2 Tbls. cornstarch

Drain raspberries reserving juice in a 1 cup measuring cup (sometimes I really have to smash the berries in a mesh strainer to get liquid out of them). Add enough water to measure 1 cup. Set raspberries aside. In a small saucepan combine cornstarch, sugar and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat, cool for 10 minutes and gently stir in raspberries. *Can be frozen and used later*

Cream Layer:
1 can sweetened condensed milk
1 1/2 C. cold water
1 package of instant vanilla pudding (big or small)
1 8 oz. tub of cool whip

Whisk together sweetened condensed milk and cold water until mixed, then whisk pudding for 2 minutes. Let stand for 2 minutes or until soft set, fold in cool whip.

Using your favorite pie crust recipe bake crust then let cool (or you can cheat like I did and buy a Pillsbury ready to bake pie crust. It was by the biscuits in the refrigerated section). Fill with half of raspberry mixture then add half the cream mixture on top of it. Let sit in the fridge for 2-3 hours or overnight to let set. Before serving top with fresh whip cream or more cool whip (I prefer fresh whip cream).

This is enough for 2 pies.

** If the raspberry layer seems like too much work you can just smash some of the thawed raspberries, add some sugar to sweeten them and put in crust. It just won't have the pie filling/jelly like consistency. It would be more of a fresh fruit consistency, but still yummy!