Fresh Raspberry Ribbon Pie by Helen Guymon

1 baked 9" pastry shell
1 package (3 oz.) raspberry gelatin
1/2 cup sugar
1 1/4 cups boiling water
1 Tbs lemon juice
Dash of Salt
2 cups fresh raspberries, crushed, or 1 package (10 oz.) frozen raspberries
1 package (3 oz.) cream cheese, softened
1/3 cup sifted confectioners sugar
1 tsp vanilla
1 cup whipping cream, whipped

Dissolve gelatin and sugar mixture in boiling water. Add lemon juice. Stir in raspberries until well blended. Chill until partially set.

Blend confectioners sugar, vanilla, and salt with softened cream cheese. Beat until fluffy; fold in whipped cream.

Spread 1/2 of cream-cheese mixture in baked and cooled pastry shell, then half of raspberry mixture. Repeat, forming four layers in all and ending with red on top. Allow to chill until firm. Set into wedges to serve.