-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)
Yields
8 Servings