Yield: 8 servings
|\N \N||Pillsbury pie crust (15 oz)|
|21 ounces||Raspberry fruit pie filling|
|8 ounces||Cream cheese; softened|
|14 ounces||Sweetened condensed milk|
|⅓ cup||Lemon juice|
|½ teaspoon||Almond extract|
|½ teaspoon||Powdered sugar; (to 1 ts)|
NANCY HAGFORS GXDB48A
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 7-½-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 ½ 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)