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Friday, July 2, 2010

Raspberry Pie

This is a perfect dessert for the fourth!

1 small pkg Raspberry Jello

1/2 C. Sugar

1 1/3 C. Boiling water

1 Tbsp. Lemon Juice

2 C. Raspberries

3 oz. Cream Cheese

1/3 C. Powdered Sugar

1 tsp. Vanilla

1 C. Cream

1 Pie Shell (either pastry shell cooked, or graham cracker crust)

Dissolve jello and sugar in water, then add lemon juice and stir in raspberries and place in fridge to chill. Beat powdered sugar, vanilla and cream cheese until fluffy. Whip the cream until peaks form then fold into the cream cheese mixture. Spread half of the cream cheese mixture into pie shell, top with 1/2 of the raspberry mixture, then the remaining cream cheese mixture and top with the remainder of the raspberry mixture. Chill for 2 hours before serving.

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