Recipe By : Posted by Vicki (Hallie Byrd) 7/98
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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1 refrigerated pie crust
1 1/3 rasperry pie filling
8 oz cream cheese -- softened
14 oz sweetened condensed milk
1/2 c lemon juice
1/2 ts almond extract
1 t powdered sugar
Allow both crust pouches to stand at room temperature for 15
to 20 minutes. Heat oven to 450 degrees F. Prepare 1 crust
according to package directions for ONE-CRUST BAKED SHELL
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 to 8 minutes or until lightly browned; cool
completely.
Reserve 1/2 cup raspberry filling; spoon remaining filling
into cooled baked shell 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.
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NOTES : Posted to Recipes-R-Us and Dessert-Lovers 7/99
