Raspberry Ribbon Pie - cooking recipe

Ingredients

1 (3 oz.) box raspberry jello
1/4 c. sugar
1 (10 oz.) pkg. frozen raspberries
1 Tbsp. lemon juice
1 (3 oz.) pkg. cream cheese
1/3 c. powdered sugar, sifted
1 tsp. vanilla extract
1/8 tsp. salt
1 c. whipping cream
1 baked 9-inch pie shell

Preparation

Dissolve jello and sugar in 1 1/4 cups boiling water in bowl. Add raspberries and lemon juice, stirring until berries are thawed.
Chill until partially set.
Blend cream cheese, powdered sugar, vanilla and salt in bowl.
Fold in whipped cream gradually. Layer half the cream cheese mixture and raspberry mixture in pie shell.
Chill until set.
Repeat layers with remaining ingredients.
Chill until set.