CONTEST-WINNING RASPBERRY RIBBON PIE

Contest-Winning Raspberry Ribbon Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

1 cup(s) crushed vanilla wafers (about 30 wafers)
1/4 cup(s) butter, melted
1 package(s) (3 ounces) raspberry gelatin
1 cup(s) boiling water
1/4 cup(s) sugar
1 cup(s) fresh raspberries
1 tablespoon(s) lemon juice
1 package(s) (3 ounces) cream cheese, softened
1/3 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
dash(es) salt
1 cup(s) 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