Raspberry Ribbon Pie

1. 1

   In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.

2. 2

   Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.

3. 3

   Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm.

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