Raspberry Ribbon Pie

  I love raspberries! They're pretty much my favorite berry. So I was so delighted when I got some raspberry plants of my own and they started producing berries! =) I still don't get very many yet from the plants, but what I do get I try to have fun with. So here is my first recipe I've made using fresh raspberries.

                         

                                                             Raspberry Ribbon Pie

                                              

                                            1 cup vanilla wafer crumbs (about 29 wafers)

                                                              1/4 cup butter, melted

                                                          1 pkg. (3 oz.) raspberry gelatin

                                                               1 cup boiling water

                                                                   1/4 cup sugar

                                                            1 cup fresh raspberries

                                                               1 Tbsp. lemon juice 

                                                   1 pkg. (3 oz.) cream cheese, softened

                                                             1/3 cup powdered sugar

                                                                    1 tsp. vanilla

                                                                      Dash salt

                                                        1 cup heavy whipping cream

                              In a small bowl, combine the wafer crumbs and butter; press

                            into the bottom and up the sides of an ungreased 9-in. pie plate.

                                Bake at 350 degrees 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 mixing bowl, beat cream cheese and powdered 

                        sugar until smooth. Add vanilla and salt. In another mixing 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. 

                                                       Refrigerate leftovers.                                                                                                                               Yield: 8 servings