$40 Raspberry Ribbon Pie

Originally posted in summer 2008. It looks like a perfect Valentine's dessert!

This pie was sold for $40 at our Young Women's Girl's Camp fundraiser last year. Joe and I bid up to $38- but finally let it go and got the recipe instead. It is delicious! I made it for Father's Day yesterday and had to substitute cool whip for the whipping cream- it was still yummy.

1 9 inch bake pie crust (recipe below)

1 3oz. pkg. raspberry jello
1/4 C sugar
1 1/4 C boiling water
10 oz. fresh or frozen raspberries (can substitute freeze-dried raspberries without rehydrating- just
                                                       add to the water/jello mixture)
1 Tbs. lemon juice
1 8 oz. pkg cream cheese, softened
1/3 C powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 C. heavy cream
fresh raspberries or whipped cream for garnish

Prepare pie crust. In medium bowl, stir jello and sugar with boiling water until dissolved. Add raspberries and lemon juice. Stir mixture. Cover and refrigerate, stirring occasionally until mixture mounds when dropped from a spoon.
In a medium bowl mix cream cheese with powdered sugar, vanilla and salt until smooth. In another small bowl beat heavy cream until soft peaks form, then add cream cheese mixture and gently fold into whipped cream.
Spread half of the whipped cream mixture into the cooled pie crust, then spoon half of the raspberry mixture over it. Repeat with the rest of the cream and berries. Refrigerate until set, then garnish with raspberries or whipped cream.

Never Fail Pie Crust
4 C flour
1 tsp. baking powder
2 tsp. salt
2 Tbs. sugar
1 1/2 C. softened butter (or Crisco)
1 egg beaten
1 Tbs. vinegar
1/4 C cold water

Cut butter into flour and dry ingredients. Mix water, vinegar and egg. Add to flour and knead gently. Press dough into pie pan- will make enough for two or more pie crusts- I freeze the extra dough. Bake @ 400 degrees for 9 minutes or until lightly brown.