CONTEST-WINNING RASPBERRY RIBBON PIE

Contest-Winning Raspberry Ribbon Pie image

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

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

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

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.