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Categories:
shell raspberry jello sugar boiling water frozen raspberries lemon juice cream cheese confectioners sugar vanilla salt whipped heavy cream
Viewed: 39 - Published at: 3 years agoIngredients
- 1 baked 9-inch pie shell
- 1 (3 oz.) pkg. raspberry jello
- 1/4 c. sugar
- 1 1/4 c. boiling water
- 1 (10 oz.) pkg. frozen raspberries
- 1 Tbsp. lemon juice
- 1 (3 oz.) pkg. cream cheese, softened
- 1/3 c. confectioners sugar
- 1 tsp. vanilla
- dash of salt
- 1 c. whipped heavy cream
Method
- Dissolve jello and sugar in water.
- Add raspberries and lemon juice to water and stir until berries thaw.
- Chill until partially set.
- Blend cream cheese, confectioners sugar, vanilla and salt together.
- Fold in a small amount of whipped heavy cream to the cream cheese mixture, then fold in the rest.
- Spread 1/2 white layer over bottom of baked pie shell.
- Cover this with 1/2 red jello mixture.
- Repeat layers.
- Chill until set.
