Raspberry Ribbon Pie

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

1. Dissolve jello and sugar in water.
2. Add raspberries and lemon juice to water and stir until berries thaw.
3. Chill until partially set.
4. Blend cream cheese, confectioners sugar, vanilla and salt together.
5. Fold in a small amount of whipped heavy cream to the cream cheese mixture, then fold in the rest.
6. Spread 1/2 white layer over bottom of baked pie shell.
7. Cover this with 1/2 red jello mixture.
8. Repeat layers.
9. Chill until set.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962624 (may not work)