1 (9") graham cracker crumb crust
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand or Carnation sweetened condensed milk
1/2 c. ReaLemon juice from concentrate

Preheat oven to 350 degrees. In saucepan, combine raspberries and cornstarch. Cook and stir until thickened. In a bowl, beat egg yolks and sweetened milk; add lemon juice and beat until mix is combined. Pour into crust and bake 8 minutes. Spoon raspberry mixture over torte and chill 4 hours. Whip cream topping optional.