Raspberry Ribbon Pie

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

• Ready In: 25 mins
• Yields: 1 pie

Ingredients

• 1 (3 ounce) package raspberry Jell-O gelatin
• 1 (10 ounce) package  red frozen raspberries
• 1  tablespoon lemon juice
• 3  ounces cream cheese, softened
• 9  inches  baked  pastry shells, cooled
• 1⁄4 cup sugar
• 1⁄3 cup confectioners' sugar
• 1  teaspoon vanilla
• 1  cup 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.