Ingredients
- For that Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons unsalted butter, melted
- For that Filling:
- 2 cups heavy cream
- 1 14 -ounce can sweetened condensed milk, chilled
- 1 6 -ounce can frozen lemonade concentrate (don't thaw)
- For that Topping:
- 1 cup particularly
- 1 cup raspberries
- two tablespoons sugar
- 1 tablespoon freshly squeezed lemon juice
Directions
Preheat the oven to 350 levels. Result in the crust: Inside a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly at the base or more the edges of the 9-inch cake plate. Bake for 7 minutes awesome completely.
Result in the filling: Inside a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Lightly fold the lemonade mixture in to the whipped cream. Pour the filling in to the crust freeze overnight.
Around an hour before you decide to serve the cake, result in the topping: Chuck the ball berries inside a medium bowl using the sugar and fresh lemon juice. Put aside until prepared to serve.
Allow the cake arrived at 70 degrees for ten minutes before cutting. Top each slice with berries.
Photograph by Miki Duisterhof