CONTEST-WINNING RASPBERRY RIBBON PIE
It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., 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. , 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.
Nutrition Facts : Calories 345 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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