Lemon Raspberry Ribbon Pie

9" pie crust
10 oz. pkg frozen raspberries (thawed)
1 Tbls cornstarch
14 oz. sweetened condensed milk
1/2 cup lemon juice
yellow food coloring
2 cups (1 pint) stiffly whipped whipping cream (may use cool whip)

1. In saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. Cool 10 minutes and then chill thoroughly for 20 minutes.

2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream.

3. Spread 1/3 of lemon mixture into prepared pie crust and top with raspberry mixture. Spread remaining lemon mixture on top and chill thoroughly.