Raspberry Ribbon Pie - 2 Maids a Milking

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 sugar.

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.

repeat layers.

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.  

2 Maids a Baking

I had a recipe ready to go. But between a hospital tour last night and Dr's appointment this morning, I ran out of time!

I even have proof..that's Raspberry Ribbon Pie... it is some tasty stuff!

Come back soon for the recipe! 

In other news. I have turned it to the biggest klutz... I manage to spill something almost everyday! Apparently that comes with being pregnant?!

Well I can wait to see what you over achievers (hehe) have been up to!

Link your recipes below!

Field Day

Although we are planting corn today on the farm, I was referring to Elementary School FIELD Day!! Do you remember the one?

We had a great day today full of games, relays, tug-of-war, beach ball volleyball and popsicles!!

Check it out...

Opportunity - Wordless Wednesday

I see LP tank, bird sees opportunity.

Billie's Italian Cream Cake from the PW

We are surrounded by mother's and grandmothers that just love coconut. So, when I stumbled on this recipe for Italian Cream Cake I knew it would be perfect for our Mother's Day dessert!

Start by separating your eggs.

Beat egg whites until stiff.

 Grease and flour your cake pans.

 Cream butter, oil and sugar together. 

Add egg yolks, vanilla and coconut.

Mix all dry ingredients together.

Alternate adding dry ingredients and buttermilk until just combined. 

Fold in egg whites. 

I usually measure out my batter so each layer will be even. 

Bake.

While the cakes are baking, whip up your frosting. Combine softened cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Add walnuts and coconut and stir gently.

Spread icing between layers.

Enjoy!

Italian Cream Cake:

From the Pioneer Woman

1 stick Butter

1 cup Vegetable Oil

1 cup Sugar

5 whole Eggs, Separated

3 teaspoons Vanilla

1 cup Coconut 

2 cups All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 cup Buttermilk

Frosting:

2 packages (8 Oz) Cream Cheese

1 stick Butter

2 teaspoons Vanilla

1 package 2 Lb Powdered Sugar

1 cup Chopped Walnuts

1 cup Sweetened, Flaked Coconut

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (the next time I make this I will use 8-inch pans for a thicker layer). Beat egg whites until stiff, eet aside.

For the cake, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.Alternate buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.Pour evenly into prepared pans, sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

For the frosting, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and coconut. Spread between layers and serve. If the frosting is at room temperature it will be much easier to spread between the layers.


Can't wait to see what you baked recently!


Link up your recipes below!


Be sure to check out a couple of the other recipes linked up!


Happy Tuesday!


Linked to:
Trick or Treat Tuesday