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RASPBERRY CREAM PIE 
1 can Eagle Brand sweetened condensed milk
1 env. Dream Whip
2 tsp. vanilla
1/3 c. ReaLemon juice

TOPPING:

3/4 c. sugar (or to taste)
2 c. fresh or frozen crushed raspberries
3 tbsp. cornstarch
1/4 c. water

Beat together filling ingredients until creamy. Pour into crust.

Heat berries and sugar to boil. Add cornstarch to water. Add to boiling berries. Cook 1 minute. Pour over filling. Cool and serve.

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