"The belly rules the mind."--Spanish Proverb

Raspberry Ribbon Pie Recipe

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This recipe for Raspberry Ribbon Pie, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Fry
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 in. baked pie shell
1 pkg. (3 oz.) raspberry jello
1/4 cup sugar
1 1/4 cup boiling water
1 pkg. (10 to 12 oz.) frozen raspberries
1 tbsp. lemon juice
1 pkg. - 3 oz. cream cheese softened
1/3 cup confectioner's sugar
1 tsp. vanilla
1/8 tsp. salt
1 cup whipping cream

Directions:
Directions:
Dissolve jello and sugar in boiling water. (Stir a couple of minutes.) Add raspberries and lemon juice. Stir until berries are thawed. Chill until partially set.

Combine cream cheese, sugar, vanilla, and salt - beat well.

Whip 1 cup whipping cream. Fold whipping cream and sugar mixture together. Layer berry mixture and cream mixture. Start with berry mixture. (4 layers.) Refrigerate until firm. Garnish with whole raspberries.

Personal Notes:
Personal Notes:
From Uma Fry-Demetria's Grandma

 

 

 

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