Raspberry Ribbon Pie – 2 Maids a Milking
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Raspberry Ribbon Pie:
1 cup vanilla wafer crumbs (about 29 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
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream
1: In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown.
2: 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 confectioners 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.
3: Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.
Strawberry Ribbon Pie:
Use strawberry gelatin for the raspberry gelatin and use 1 cup sliced strawberries for the raspberries.
Hi I can hardly wait for rasp. time to try this recipe . Thank you for posting it Anne
Looks and sounds delightful!
Nice post. Thanks for sharing useful information.
I love this pie! Thanks for hosting!
The pie looks divine! Thanks for hosting 🙂