1 (6 oz) graham cracker crust
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries

in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.