Raspberry Ribbon Pie - cooking recipe

Ingredients

9-inch baked pie shell
3 oz. raspberry jello
1/4 c. sugar
1 1/4 c. boiling water
10 oz. frozen raspberries
1 Tbsp. lemon juice
1 c. whipping cream, whipped (not Cool Whip)
3 oz. cream cheese, softened
1/3 c. confectioners sugar
1 tsp. vanilla
1/8 tsp. salt

Preparation

Dissolve jello and sugar in boiling water.
Add raspberries and lemon juice; stir until berries thaw.
Chill until partially set.
Combine cream cheese, sugar, vanilla and salt.
Beat well. Fold in whipped cream.
Alternate jello mixture and cream cheese mixture in crust, making 4 layers.
Refrigerate until firm. Garnish with raspberries.