Well, it only took me a week but here is the recipe for the Raspberry Ribbon Pie!
I hope you all had a great Memorial weekend! I had a lovely weekend spent with family!
Now, back to reality! ; )
Start by making and baking your crust.
Dissolve the gelatin in boiling water.
Add raspberries and lemon juice.
Refrigerate until partially set.
Beat cream cheese, powdered sugar, salt and vanilla. In a separate bowl beat whipping cream until peaks form. Fold into cream cheese mixture.
Spread 3/4 cup over bottom of crust.
Spread 3/4 cup raspberry mixture over the top.
Refrigerate for 8 hours or overnight before serving.
Yum!! Perfect recipe for summer!
Raspberry Ribbon Pie:
1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream
1: In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown.
2: Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
3: Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.
Strawberry Ribbon Pie:
Use strawberry gelatin for the raspberry gelatin and use 1 cup sliced strawberries for the raspberries.