Raspberry (Valentine) Dessert

Doris McKelvie

Yield

9×13 pan

Ingredients

  • One – 3 oz. pkg raspberry jello
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • one – 15 oz. pkg frozen raspberries
  • one – 4 oz. pkg cream cheese
  • 1/3 cup icing sugar
  • 1 tsp vanilla
  • dash salt
  • 1 cup whipping cream
  • 3 tbsp cooled pasta rings

Directions

  1. Dissolve jello in 1 ¼ cups boiling water. Stir in the ¼ cup gran sugar. Add lemon juice plus frozen raspberries till berries are thawed. Refrigerate till partially set ( like thickening custard) This is one layer. Blend the cream cheese with icing sugar, vanilla, salt,Fold in whipped cream, slowly. Stir in pasta rings. Spread ½ of mixture on baked, cooled pie shell. Top with raspberry mixture. Repeat, until desired thickness. Refrigerate until firmly set.