Raspberry Ribbon Pie

11 ingredients
7 steps

Ingredients

  • 9-inch baked pie shell
  • 3 oz. raspberry jello
  • 1/4 c. sugar
  • 1 1/4 c. boiling water
  • 10 oz. frozen raspberries
  • 1 Tbsp. lemon juice
  • 1 c. whipping cream, whipped (not Cool Whip)
  • 3 oz. cream cheese, softened
  • 1/3 c. confectioners sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt

Directions

  1. 1
    Dissolve jello and sugar in boiling water.
  2. 2
    Add raspberries and lemon juice; stir until berries thaw.
  3. 3
    Chill until partially set.
  4. 4
    Combine cream cheese, sugar, vanilla and salt.
  5. 5
    Beat well. Fold in whipped cream.
  6. 6
    Alternate jello mixture and cream cheese mixture in crust, making 4 layers.
  7. 7
    Refrigerate until firm. Garnish with raspberries.

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