First of all, let me say that this Bearcarver is not a dessert kind of a guy, he is a "Meat & Potatoes" PA Dutchman.
However whenever there is a special occasion, Mrs Bear asks me what I want for dessert, and I always request this one. It is unbelievable! So I talked Mrs Bear into making one of these with the "Wine Berries" I picked the other day. She normally uses frozen Raspberries, but we figured we'd try the fresh Wine Berries this time.
Here we go----Pay attention:
Ingredients you will need:
9" Baked Pie Crust
3 oz package of Raspberry Jello
1/4 cup of Sugar
1 1/4 cup of boiling water
12 oz package of frozen Raspberries (I snuck 14 ounces in)
1 TBS Lemon Juice
3 oz package of Cream Cheese (softened)
1/3 cup of Confectioners Sugar
1 tsp of Vanilla
1/8 tsp of Salt
1 cup of Heavy Cream
Pick out some of the nicest looking Raspberries, if you want to put some on top at the end.
Stir Jello, Sugar, and Water until dissolved. Add Frozen Raspberries and Lemon Juice. Let sit to gel. Put it in fridge while you do next steps.
Beat Cream Cheese, Confectioners Sugar, Vanilla, and Salt until smooth.
Beat Heavy Cream until peaks form (best to use cold bowl & cold cream).
Fold into Cream Cheese mixture.
Layer into Pie Crust;
First Cream Cheese Mixture
Then Raspberry Mixture
Then Cream Cheese Mixture
Then Raspberry Mixture
Add Rosettes of Cool Whip on top if desired.
Then plop a nice Raspberry in the middle of each Rosette.
Refrigerate for awhile (4 hours or more).
Cut first piece, and give to nearest Bearcarver.
"D-view" (Dessert-view) below in steps:
Pick out the nicest berries (right) to put on top of finished pie:
9" pie crust & mixture of Jello, Sugar, and Water:
Raspberries (Wine Berries) added to the Jello mixture above, then into fridge:
Heavy Cream (Beaten) ready to fold into Cream Cheese Mixture:
Begin layering into Pie Crust----First Cream Cheese Mixture:
2nd layer----Raspberry Mixture:
3rd layer-----Cream Cheese Mixture:
4th & final layer----Raspberry Mixture:
Add Cool Whip Rosettes to top of Pie:
Insert one Raspberry (nice ones saved at beginning) into center of each Rosette.
Then put in fridge for about 4 hours or more before slicing:
Cut first slice and serve to nearest Bearcarver:
That's all folks
Edited by Bearcarver - 7/20/10 at 2:36pm