Blackberry Ribbon Pie

"I found this recipe in a taste of home book, it was orinally made with raspberries, but I had blackberries on hand and so I switched things up a bit! It is a delicious summer treat, sweet but tangy!"
 
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photo by Shari2 photo by Shari2
photo by Shari2
Ready In:
1hr
Ingredients:
12
Serves:
8
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ingredients

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directions

  • In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and up the sides of an un-greased 9-10 inch pie plate. Bake at 350 for 10-15 minutes or until golden brown.
  • In another bowl, dissolve the gelatin in boiling water. Add the sugar, 1 cup of the blackberries and lemon juice. Refrigerate until partilly set. About 40 minutes to an hour.
  • In a mixing bowl, beat the cream cheese and confectioner's sugar until smooth. Add the vanilla and salt.
  • In another mixing bowl, beat whipping cream until stiff peaks form. Fold into the cream cheese mixture. Spread 3/4 cup over the bottom of the crust.
  • Spread 1/2 cup blackberry mixture over the top. Repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish the pie with the leftover blackberries and whipped cream.

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Reviews

  1. The pie is a little tart but very refreshing. I didn't have blackberry gelatin so I used raspberry flavored with the blackberries. I was worried htat the 3 ounces of cream cheese and confectioners sugar would be enough but it was perfect. This is a pie that you could play around with different flavors of gelatin and berries. I will make this again during the up and coming summer months. Reviewed for PAC Spring 2008.
     
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RECIPE SUBMITTED BY

I just recently got married and me and my husband live in Lancaster. I work as a waitress and my husband works in construction. I love to relax with friends and family and of course my husband!! I am very much a people person! I enjoy music and reading, scrapbooking and cooking!
 
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