Red Velvet Pie

• 1 graham cracker shell
• 1 (3 oz.) pkg. raspberry jello
• 1/3 c. sugar, dissolved in 1 1/4 c. boiling water
• 1 pkg. frozen raspberries, thawed
• 1 Tbsp. lemon juice
• 1 (3 oz.) pkg. soft cream cheese
• 1/3 c. confectioners sugar
• 1 tsp. vanilla
• dash of salt
• 1 Tbsp. milk
• 1/2 pt. heavy cream

1. Add thawed raspberries, lemon juice and sugar to boiling water. Refrigerate until partly set. Blend well the cream cheese, vanilla, confectioners sugar, salt and milk.
2. Whip the cream. Beat cream cheese mixture into whipped cream.
3. Spread 1/2 cream cheese mixture in bottom of pie shell.
4. Cover with half of the raspberry mixture, then rest of cheese mixture, then balance of raspberry mixture.
5. Refrigerate until set, for at least 4 hours.

graham cracker shell, raspberry jello, sugar, frozen raspberries, lemon juice, cream cheese, confectioners sugar, vanilla, salt, milk, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386201 (may not work)