Raspberry Ribbon Pie

1. 1

   In medium bowl, stir Jell-O and sugar with boiling water until dissolved; then add raspberries and lemon juice.

2. 2

   Cover and refrigerate, stirring often, until mixture mounds when dropped from a spoon.

3. 3

   In small bowl with wire whisk, mix cream cheese with confectioners sugar, vanilla and salt until smooth.

4. 4

   In second small bowl, beat heavy cream into soft peaks at medium speed.

5. 5

   Then with wire whisk or rubber spatula gradually fold cream cheese mixture into whipped cream.

6. 6

   Spread 1/2 cream mixture in baked shell, then spoon 1/2 raspberry mixture over.

7. 7

   Repeat layers again.

8. 8

   Chill until set and garnish with whipped cream and fresh raspberries, if available.

No additional tips available.