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Contest-Winning Raspberry Ribbon Pie

 Contest-Winning Raspberry Ribbon Pie
It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
6-8 ServingsPrep: 15 min. Bake: 10 min. + chilling


  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • Additional whipped cream and fresh raspberries


  • 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.

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Contest-Winning Raspberry Ribbon Pie (continued)

Directions (continued)

  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without additional whipped cream and fresh raspberries) equals 345 calories, 23 g fat (13 g saturated fat), 69 mg cholesterol, 189 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.