Title: Raspberries & Cream Snowflake Pie
Categories: Dessert Fruit
Yield: 8 Servings
| NANCY HAGFORS GXDB48A |
| | | 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)