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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)
