Raspberry Vanilla Sour Cream Pie

1- 8 inch baked pie shell

1 cup dairy sour cream

1 cup milk

1 pkg. (3.4 oz. size) vanilla instant pudding

whipped cream

1 pkg. (12 oz.) frozen raspberries, thawed or 2 cups fresh berries

Beat sour cream and milk together with hand beater, or wire whip, until smooth. Mix in dry pudding until smooth and slightly thickened.

Pour into pie shell. Refrigerate at least 1 hour. Just before serving, top each serving with whipped cream and raspberries. Refrigerate any remaining pie.

 NOTE: I always double this pie (except for the berries) making my own 10 inch pie shell.