When cut, the layers form ribbons.
From a box sold in Columbiaville, Michigan.
Raspberry Ribbon Pie
1 9″ baked crust
Dissolve 1 3oz. rasp. Jell-o + 1/4 c. sugar in 1 1/4 c. boiling water.
Add 10 oz. pkg. frozen raspberries and 1 T. lemon juice. Stir till berries thaw.
Chill till partially set. Blend together 3 oz. cream cheese, 1/3 c. powdered sugar, 1 t. vanilla, dash of salt.
Whip 1 c. cream. Fold a little of the cream into the cheese mixture, then the remainder. Pour into the baked shell half of the cheese mixture then half of the berry mixture. Repeat layers.