Strawberry Ribbon Pie

Reprinted from OLD-FASHIONED STRAWBERRY RECIPES WITH HISTORIC NOTES, Bear Wallow Books, Publishers, Inc., Nashville, IN 47448.

1 9-inch (22.5 cm) pie shell, prebaked
1 3-oz. pkg. strawberry-flavored gelatin (100 g)
1/4 cup sugar (50 ml)
1-1/4 cups boiling water (300 ml)
1 10-oz. pkg. frozen strawberries (350 g)
1 tablespoon lemon juice (15 ml)
1 3-oz. pkg. cream cheese (100 g)
1/3 cup confectioners’ sugar (75 ml)
1 teaspoon vanilla extract (5 ml)
1/8 teaspoon salt (dash)
1 cup heavy cream (250 ml)

In a small saucepan, combine strawberry gelatin, sugar and the boiling water. Add strawberries and lemon juice and mix well. Refrigerate. Stir every half hour until mixture mounds. Then whip the cream cheese in a separate bowl with the confectioners’ sugar, vanilla and salt. In a third bowl whip the heavy cream to soft-peak stage. Fold the whipped cream cheese mixture into the whipped cream. Pour this mixture into pie shell. Pour strawberry mixture over it. Refrigerate until ready for use.