Contest-Winning Raspberry Ribbon Pie

• 1 cup crushed vanilla wafers (about 30 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
• 3 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup heavy whipping cream
• Additional whipped cream and fresh raspberries

1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350u0b0 for 10 minutes or until golden brown.
2. In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
3. In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
4. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.

vanilla wafers, butter, raspberry gelatin, boiling water, sugar, fresh raspberries, lemon juice, cream cheese, sugar, vanilla, salt, heavy whipping cream, cream

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