Also known as raspberry ribbon pie.
I tried to rewrite the order of things somewhat more legibly, but for a longer explanation, here’s a version from the June 27, 1968 edition of The Canyon (Texas) News:
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Raspberry Ribbon Pie
1 (9 inch) pastry shell, baked and cooled. Red Layer: 1 (3 oz.) pkg. raspberry Jell-o White Layer: 1 (3 oz.) pkg. cream cheese, softened For red layer: dissolve gelatin and sugar in boiling water. Add frozen berries and lemon juice. Stir until berries thaw. Chill until partially set. White layer: blend cheese, confectioner’s sugar, vanilla, and salt. Fold in small amount of whipped cream. Fold in remaining whipped cream. Spread half of the cheese mixture in pastry shell; top with 1/2 of the Jell-o mixture. Continue repeating layers until all is used. Chill in refrigerator until set. |
From a box sold in Christine, North Dakota.
Raspberry Pie
Layer 1
1 pkg. raspberry Jell-o
1-1/4 c. H20, boiling
1/4 c. sugar
1 box raspberries
1/2 tsp. lemon juice
Layer 2
1 [3 oz.] pkg. Philadelphia cream cheese
1/3 c. powdered sugar
1 c. cream [whipped]
[1 tsp.] vanilla
[pinch] salt
Cream on bottom of pie.
Pie Crust (good)
6 c. flour; cut in
1 lb. lard
3 Tbsp. brown sugar
1 tsp. baking powder
1 Tbsp. salt
Into cup:
1 egg, beaten
2 Tbsp. vinegar
water to make 3/4 c. liquid
Sprinkle over crust. Roll into balls pie size and freeze.
Spry Crust
2-1/4 c. sifted flour
1 tsp. salt
3/4 c. plus 2 Tbsp. Spry
1/3 c. cold water
Cut 2/3 c. Spry in fine; balance, like peas. H20 1 Tbsp. at a time.