Raspberry Ribbon Pie

Name: Raspberry Ribbon Pie
Ingredients: 6 ounces cream cheese, softened; 1/2 cup confectioners' sugar; Dash salt; 1 cup heavy whipping cream, whipped; Pastry for deep-dish single-crust pie (9 inches), baked; 1 package (3 ounces) raspberry gelatin; 1-1/4 cups boiling water; 1 tablespoon lemon juice; 1 package (10 ounces) frozen raspberries in syrup, thawed

9 ingredients

3 steps

Ingredients

6 ounces cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

Directions

1

In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.
2

Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.
3

Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm.