Contest-Winning Raspberry Ribbon Pie

Name: Contest-Winning Raspberry Ribbon Pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
Ingredients: 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; 3 ounces cream cheese, softened; 1/3 cup confectioners' sugar; 1 teaspoon vanilla extract; Pinch salt; 1 cup heavy whipping cream; Additional whipped cream and fresh raspberries

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.

Ingredients

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
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
1 cup heavy whipping cream
Additional whipped cream and fresh raspberries

Directions

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.