Raspberry Lime Pie

1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 container (8 ounces) frozen whipped topping, thawed
Red food coloring, optional
1 cup fresh raspberries
1 graham cracker pie crust, (9 inches)
Additional fresh raspberries and fresh mint, optional

In a large mixing bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired. Makes 8 servings.