[ Creative Cooking ]

Raspberry Parfait Pie

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

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

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