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Raspberry Ribbon Pie

Ingredients

  • 2 pkgs (3 oz) cream cheese, softened
  • 1/2 cup confectioners sugar
  • dash salt
  • 1 cup whipping cream, whipped
  • 1 pastry shell with high fluted edge, (9″), 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
  1. In mixing bowl, beat cream cheese, sugar and salt until light and fluffy
  2. Fold in cream
  3. Spread half into pie shell
  4. Chill 30 minutes
  5. Meanwhile, dissolve gelatin in water. Add lemon juice and raspberries
  6. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes
  7. Set aside the remaining gelatin mixture at room temperature
  8. Carefully spread remaining cream cheese mix over top of pie
  9. Top with remaining gelatin. Chill until firm

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