From The Garden Raspberry Ribbon Pie - cooking recipe

Ingredients

pick about 2 to 3 c. raspberries
1 (3 oz.) raspberry jello
1/4 c. sugar
1 1/4 c. boiling water
juice of 1 lemon (about 1 Tbsp.)
4 oz. cream cheese
1/3 c. confectioners sugar
1 tsp. vanilla
1 c. heavy cream
Graham Cracker Crust

Preparation

Dissolve jello in hot water.
Add sugar, berries and lemon juice.
Chill about 1 hour in refrigerator or 10 to 15 minutes in freezer.
Mix cream cheese with confectioners sugar and vanilla. Whip the heavy cream.
Fold into cheese mixture.
Alternate raspberry and cream layers in cooled crust (white-red-white-red) and chill.