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1
In a small bowl, combine the wafer crumbs and butter.
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2
Press onto the bottom and up the sides of an un-greased 9-10 inch pie plate.
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3
Bake at 350 for 10-15 minutes or until golden brown.
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4
In another bowl, dissolve the gelatin in boiling water.
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5
Add the sugar, 1 cup of the blackberries and lemon juice.
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6
Refrigerate until partilly set.
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7
About 40 minutes to an hour.
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8
In a mixing bowl, beat the cream cheese and confectioner's sugar until smooth.
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9
Add the vanilla and salt.
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10
In another mixing bowl, beat whipping cream until stiff peaks form.
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11
Fold into the cream cheese mixture.
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12
Spread 3/4 cup over the bottom of the crust.
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13
Spread 1/2 cup blackberry mixture over the top.
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14
Repeat layers.
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15
Refrigerate for 8 hours or overnight before serving.
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16
Garnish the pie with the leftover blackberries and whipped cream.
