Raspberry Ribbon Pie

Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 2 pkg. (3 oz. each) cream cheese, softened
• 1/2 cup confectioners' sugar
• dash salt
• 1 cup whipping cream, whipped
• 1 pastry shell with high fluted edge (9-inches), baked
• 1 pkg. (3 oz.) raspberry-flavored gelatin
• 1 1/4 cups boiling water
• 1 Tbsp. lemon juice
• 1 pkg. (10 oz.) frozen raspberries in syrup, thawed

Directions

1. In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.

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