Blackberry Ribbon Pie

Directions

1. 1
   In a small bowl, combine the wafer crumbs and butter.
2. 2
   Press onto the bottom and up the sides of an un-greased 9-10 inch pie plate.
3. 3
   Bake at 350 for 10-15 minutes or until golden brown.
4. 4
   In another bowl, dissolve the gelatin in boiling water.
5. 5
   Add the sugar, 1 cup of the blackberries and lemon juice.
6. 6
   Refrigerate until partilly set.
7. 7
   About 40 minutes to an hour.
8. 8
   In a mixing bowl, beat the cream cheese and confectioner's sugar until smooth.
9. 9
   Add the vanilla and salt.
10. 10
    In another mixing bowl, beat whipping cream until stiff peaks form.
11. 11
    Fold into the cream cheese mixture.
12. 12
    Spread 3/4 cup over the bottom of the crust.
13. 13
    Spread 1/2 cup blackberry mixture over the top.
14. 14
    Repeat layers.
15. 15
    Refrigerate for 8 hours or overnight before serving.
16. 16
    Garnish the pie with the leftover blackberries and whipped cream.