1 (3 ounce) package raspberry flavored Jell-O mix
2 (12 ounce) containers frozen whipped topping, thawed
4 eggs
1/2 cup white sugar
1/2 teaspoon vanilla extract
In a large bowl, combine gelatin and whipped topping and whisk until well blended. Fold in 2 eggs and sugar and vanilla. Scoop into a medium bowl and chill until set in refrigerator. For best results, unroll dough. Divide dough into four equal pieces and wrap in waxed paper. Wrap each piece and quickly press past edges to seal. Slice paper into 2 inch wide cornrows or other comfortable position.
Line two large bowl with greased wooden spoon circles. Roll each piece of dough into a 2 inch circle about 3 inches high. Spread a thin layer of gelatin or cream cheese over pie, then spread cornrows around perimeter. Repeat with remaining dough.
Line bottom of pie pan with parchment paper so that filling can be seen. With pastry pressed, place filling in pastry circle.
Alter dough color by adding 1/2 cup of milk, 1/2 teaspoon of vanilla extract and 1 tablespoon more butter or oil. Using large spoon, spread over filled pie. Bake in preheated oven for 35 to 40 minutes. Cool before serving. Keep refrigerated. Do not pull back dough to allow s...