RASPBERRY CHEESE PIE Makes 8 servings.
1 package (3 ounces) raspberry Jell-O 1/4 cup sugar 1 package (10 ounces) frozen raspberries 1 tablespoon lemon juice 1 1/4 cups boiling water 1 package (3 ounces) cream cheese, at room temperature 1/3 cup confectioners' sugar 1 teaspoon vanilla 1 cup heavy cream, whipped, plus more for serving 1 baked pie shell or graham cracker crust To make Jell-O mixture: In 1 1/4 cups boiling water, dissolve Jell-O and sugar. Add 1 package frozen raspberries and lemon juice. Stir until partially set. To prepare cream-cheese mixture: In bowl, beat cream cheese until fluffy. Add confectioners' sugar and vanilla. Beat until fluffy. Fold half of whipped cream into cream cheese. Fold in remaining whipped cream. To assemble: Spread half of cream-cheese mixture on bottom of pie shell. Add half of Jell-O mixture. Put in refrigerator to set. Spread with remaining cream-cheese mixture and then remaining Jell-O mixture. Serve with whipped cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
