Raspberry Ribbon Pie

Submitted by Courtly

"Great summer treat! Cook time does not include chill time."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 1 pie

ingredients

• 85.04 g package raspberry Jell-O gelatin
• 283.49 g package red frozen raspberries
• 14.79 ml lemon juice
• 85.04 g cream cheese, softened
• 9 inch baked pastry shells, cooled
• 59.14 ml sugar
• 78.78 ml confectioners' sugar
• 4.92 ml vanilla
• 236.59 ml heavy cream, whipped

directions

1. For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
2. For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.

Reviews

[Chef Nana #4]

Absolutely scrumptious pie. You use a lot of bowls while making it because of the dissolving, whipping and all but it is definitely worth it. I originally got this recipe from my Aunt Helen many years ago. Her recipe had double the filling ingredients so there was leftover filling. Not a problem! Made a very pretty layered desert in a stemmed glass. I have also made this using a tart pan which created a very impressive presentation. Great combination of flavors.