Raspberry Ribbon Pie

• 1 (9-inch) baked pie shell
• 1 (3 oz.) pkg. raspberry flavor Jell-O
• 1/4 c. sugar
• 1 1/4 c. boiling water
• 1 (10 oz.) frozen raspberries
• 1 Tbsp. lemon juice
• 1 (3 oz.) pkg. cream cheese, softened
• 1/3 c. confectioners sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 c. heavy cream

1. In medium bowl, stir Jell-O and sugar with boiling water until dissolved; then add raspberries and lemon juice.
2. Cover and refrigerate, stirring often, until mixture mounds when dropped from a spoon.
3. In small bowl with wire whisk, mix cream cheese with confectioners sugar, vanilla and salt until smooth.
4. In second small bowl, beat heavy cream into soft peaks at medium speed.
5. Then with wire whisk or rubber spatula gradually fold cream cheese mixture into whipped cream.
6. Spread 1/2 cream mixture in baked shell, then spoon 1/2 raspberry mixture over.
7. Repeat layers again.
8. Chill until set and garnish with whipped cream and fresh raspberries, if available.
9. Serves 8.

shell, raspberry flavor, sugar, boiling water, frozen raspberries, lemon juice, cream cheese, confectioners sugar, vanilla, salt, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267939 (may not work)