9-inch graham cracker crust
12 oz. frozen Cool Whip
14 oz. can Sweetened Condensed Milk
6 oz. frozen lemonade, thawed
1/4 tsp. yellow food coloring, optional
12 oz. fresh or frozen raspberries

Spoon 1/2 cup of whipped topping into a decorating bag with medium star tip. Put sweetened, condensed milk and food coloring in a large mixing bowl. Stir until blended. Add a large spoonful of whipped topping. Stir till well combined. Fold in remaining topping. Set aside 1 cup of raspberries for garnish. Gently fold remaining berries into filling. Spoon into crust. Smooth top, mounding slightly in middle. Cover loosely. Refrigerate 6 hours. One hour before serving, using reserved topping, pipe border 1-inch from edge of filling and a dollop in the middle. Garnish with raspberries, lemon twist and/or mint leaves.

Note: If you do not have a pastry bag available just spoon some of the whipped topping around the pie.