Raspberry Ribbon Pie

• 1 pkg. raspberry Jello
• 1/4 cup sugar
• 1 1/4 cups boiling water
• 1 pkg. (10 oz.) frozen red raspberries
• 1/2 cup powdered sugar
• 1 TBSP. lemon juice
• 1 pkg. (3 oz.) cream cheese (softened)
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup heavy cream (I use Cool Whip)
• 1 (9 inch) pie shell, baked

Directions:

Dissolve Jello and sugar in water; add raspberries and lemon juice and stir until thawed. Chill until partially thickened. Cream cheese, sugar, salt, and vanilla until smooth and blended. Add about 1/4 of the whipped cream and mix thoroughly. Fold in the remaining cream. Spread half of cheese mixture into pie shell. Top with half of raspberry mixture and repeat. Chill several hours or overnight. This recipe serves 8.

By Robin