Raspberry Ribbon Pie Recipe

Summary

CuisineMethod
DishMain Ingredient

Ingredients

 Sugar free raspberry gelatin mix3 Ounce (1 Package)
 Boiling water1 1⁄4 Cup (20 tbs)
 Frozen raspberries10 Ounce (Whole Red)
 Lemon juice1 Teaspoon
 Fat free cream cheese3 Ounce
 Aspartame sweetener2 Teaspoon
 Vanilla extract1 Teaspoon
 Frozen low fat nondairy whipped topping1 Cup (16 tbs), thawed
 Frozen pie crust1 , baked

Directions

To prepare the red layers: Put the raspberry gelatin mix into a mixing bowl.
Add the boiling water.
Add the frozen raspberries and lemon juice.
Stir until the raspberries are defrosted.
Refrigerate 1-2 hours until partially set.
To prepare the white layers: In a mixing bowl, combine the cream cheese, aspartame, and vanilla.
Add a spoonful of the whipped topping.
Fold to mix.
Continue adding the topping spoonful by spoonful, folding in each addition.
Refrigerate until the white layer is partially set.
Spread half the white mixture on the bottom of the pie shell.
Cover with half the red gelatin mixture.
Repeat with white and red layers, ending with the white mixture.
Chill until set, 3 hours or more.
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