Lemon Raspberry Ribbon Pie Food

RASPBERRY RIBBON PIE

Steps:

• For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
• For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.

RASPBERRY LEMON PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Now add milk, egg yolks, butter and lemon peel.
• Cook and keep stirring while you do so over medium heat until it has thickened.
• Continue to cook for 2-3 minutes more.
• Remove from heat and stir in lemon juice.
• Now refrigerate until cool.
• Stir in sour cream.
• Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
• Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!

RASPBERRY RIBBON PIE

Steps:

• In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.

CREAMY LEMON RASPBERRY PIE

Steps:

• Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
• Beat cream cheese in a large mixing bowl until creamy.
• Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
• Fold in half the whipped topping.
• Spoon mixture into crust and top with remaining whipped topping.
• Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 350 deg.
• In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
• Pour over crust; bake 8 minutes.
• Spoon raspberry mixture over top.
• Chill 4 hours.
• Spread with whipped topping.
• Garnish as desired.
• Refrigerate leftovers.