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Raspberry Ribbon Pie

 Raspberry Ribbon Pie
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. —Victoria Newman, Antelope, California
6-8 ServingsPrep: 20 min. + chilling


  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • Dash salt
  • 1 cup heavy whipping cream, whipped
  • Pastry for deep-dish single-crust pie (9 inches), baked
  • 1 package (3 ounces) raspberry gelatin
  • 1-1/4 cups boiling water
  • 1 tablespoon lemon juice
  • 1 package (10 ounces) frozen raspberries in syrup, thawed


  • In a large bowl, beat the cream cheese, sugar and salt until smooth.
  • Fold in cream. Spread half into pie shell. Chill 30 minutes.
  • Meanwhile, dissolve gelatin in water; add lemon juice and
  • raspberries. Carefully spoon half over cream cheese layer. Chill
  • until set, about 30 minutes.
  • Set aside the remaining gelatin mixture at room temperature.
  • Carefully spread remaining cream cheese mixture over top of pie.
  • Chill for 30 minutes. Top with remaining gelatin. Chill until firm.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 365 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 186 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.