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raspberry ribbon pie

Raspberry Ribbon Pie & a Thanksgiving Pie Tradition (she: Jana)

Ingredients

  • 1 1/2 cups crushed vanilla wafers
  • 6 tablespoons butter melted
  • 1 cup water boiling
  • 1 package 3 oz. raspberry gelatin
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen whole raspberries
  • 1 cup whipping cream
  • 3 oz. cream cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the crushed wafers with the melted butter and press into the bottom and 1 inch up the sides of a 9 inch pie plate.
  3. Bake for 10 minutes.
  4. Mix gelatin with boiling water until dissolved.
  5. Add the sugar, lemon juice and raspberries.
  6. Refrigerate until partially set, about 1 1/2 hours. This time will vary depending on if you use frozen or fresh raspberries...frozen will set faster.
  7. When gelatin is partially set, pull it out of the fridge and set aside.
  8. Beat whipping cream until stiff peaks form. In a separate mixing bowl beat cream cheese and powdered sugar until smooth.
  9. Add the whipping cream and vanilla to cream cheese mixture and mix just until combined.
  10. Spread half of the cream cheese mixture onto the crust. Then spread half of the gelatin. Repeat layers.
  11. Refrigerate for 6-8 hours or overnight.