Raspberry Ribbon Pie

• 6 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• Dash salt
• 1 cup heavy whipping cream, whipped
• Pastry for deep-dish single-crust pie (9 inches), baked
• 1 package (3 ounces) raspberry gelatin
• 1-1/4 cups boiling water
• 1 tablespoon lemon juice
• 1 package (10 ounces) frozen raspberries in syrup, thawed

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

cream cheese, sugar, salt, heavy whipping cream, pastry, raspberry gelatin, boiling water, lemon juice, frozen raspberries

Taken from www.tasteofhome.com/recipes/raspberry-ribbon-pie/ (may not work)