Raspberries & cream snowflake pie
Yield: 8 Servings MMM
Ingredients:
- 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)
Instructions:
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)
