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
- 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.