Recipe: Raspberries and Cream Snowflake Pie (using pie filling, cream cheese and refrigerated pie crust)

RASPBERRIES AND CREAM SNOWFLAKE PIE

1 (15 oz) okg Pillsbury pie crust, unbaked
1 (21 oz) can raspberry fruit pie filling, divided use
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1/2 tsp almond extract
1/2 to 1 tsp powdered sugar (for sprinkling)

Allow both crust pouches to stand at room temperature for 15-20 minutes.

Heat oven to 450 degrees F.

Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Bake at 450 degrees F for 9 to 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 F 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.

Makes 8 servings
Source: Holiday XI, Pillsbury Classic Cookbooks #142, December 1992