Ingredients
1 cup crushed vanilla wafers (about 30 wafers)1/4 cup butter, melted1 package (3 ounces) raspberry gelatin1 cup boiling water1/4 cup sugar1 cup fresh raspberries1 tablespoon lemon juice3 ounces cream cheese, softened1/3 cup confectioners’ sugar1 teaspoon vanilla extractPinch salt1 cup heavy whipping creamAdditional whipped cream and fresh raspberries
Preparation
In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.
In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
In a bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.
