Raspberries & cream snowflake pie

 
                     Raspberries & Cream Snowflake Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pillsbury pie crust (15 oz)
   21       Oz           Raspberry fruit pie filling
    8       Oz           Cream cheese -- softened
   14       Oz           Sweetened condensed milk
      1/3   C            Lemon juice
      1/2   Ts           Almond extract
      1/2   Ts           Powdered sugar -- (to 1 ts)
 
    Allow both crust pouches to stand at room temperature for 15-20 minutes.
   Heat oven to 450-degrees. Prepare 1 crust according to package directions
   for unfilled one-crust pie using 9-inch pie pan. Bake at 450-degrees for
   9-11 minutes or until lightly browned; cool.
    To make snowflake crust, unfold remaining crust onto ungreased cookie
   sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter circle;
   discard scraps. Refold circle into fourths on cookie sheet. With knife, cut
   designs from folded and curved edges; discard scraps. Unfold. Bake at
   450-degrees for 6-8 minutes or until lightly browned; cool completely.
    Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled
   crust in pan. In large bowl, beat cream cheese until light and fluffy. Add
   milk; blend well. Add lemon juice and almond extract; stir until thickened.
   Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved
   raspberry filling around edge of pie; place snowflake crust on top.
   Refrigerate several hours. Just before serving, sprinkle with powdered
   sugar. Store in refrigerator.
    (From Pillsbury Holiday XI Cookbook, December 1992)
  
 
 
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