Yield: 8 Servings
Measure | Ingredient |
---|---|
\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)