- 1 can sweetened condensed milk (14 ounces)
- 1/4 cup Loide' Persian Lime Olive Oil
- 2 Tbs. Loide' Raspberry Balsamic Vinegar
- 8 oz. Cool Whip
- 1 cup fresh raspberries
- 9 inch graham cracker crust
- In a bowl, combine milk, Persian Lime Olive Oil and Raspberry Balsamic.
- Mix well and mixture should thicken.
- Fold in cool whip and fresh raspberries.
- Spoon mixture in to pie crust.
- Refrigerate a minimum of 2 hours before serving.