1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Real Lemon juice
1 (6 oz.) graham cracker crust
Whipped topping
Yellow food coloring

Preheat oven to 350 degrees. In small saucepan, combine raspberries and cornstarch. Cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks, stir in Eagle Brand, Real Lemon and food coloring. Pour into crust, bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping. Refrigerate left overs.