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Raspberry Parfait Pie

ID: 798 Pie/Pastry

Yield/Servings: 8 servings

Ingredients:

1- 3 oz. pkg. raspberry gelatin
1/4 cup sugar
1 1/4 cups boiling water
1 - 10 oz. pkg. frozen raspberries
1 tbs. lemon juice
1 - 3 oz. pkg. cream cheese 1/3 cup confectioners sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup heavy cream whipped
1 10-inch baked pie shell

Instructions:
Dissolve gelatin and sugar in water. Add raspberries and lemon juice; stir until thawed. Chill until slightly thickened. Blend together cream cheese, confectioners sugar, salt and vanilla. Fold in cream. Spread half of cheese mixture in pie shell. Top with half of raspberry mixture. Repeat layers. Chill well. Makes 8 servings.

Submitted by:
Mrs. Laura Fox
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Raspberry Parfait Pie
ID: 798 Pie/Pastry
	Yield/Servings: 8 servings

Ingredients:
1- 3 oz. pkg. raspberry gelatin 1/4 cup sugar 1 1/4 cups boiling water 1 - 10 oz. pkg. frozen raspberries 1 tbs. lemon juice 1 - 3 oz. pkg. cream cheese	1/3 cup confectioners sugar 1/4 tsp. salt 1 tsp. vanilla 1 cup heavy cream whipped 1 10-inch baked pie shell

Instructions: Dissolve gelatin and sugar in water. Add raspberries and lemon juice; stir until thawed. Chill until slightly thickened. Blend together cream cheese, confectioners sugar, salt and vanilla. Fold in cream. Spread half of cheese mixture in pie shell. Top with half of raspberry mixture. Repeat layers. Chill well. Makes 8 servings.

Submitted by: Mrs. Laura Fox USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.