Fabfood Raspberries and Cream Snowflake Pie

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165 min. Prep: 25 min. Cook: 20 min.
800 calories/serving (approx.)
1 pie suggest servings

Ingredients

1each pie shell (9 inch) refrigerated
1 1/3x raspberry pie filling
8ounces cream cheese softened
14ounces milk, sweetened condensed
1/2cup lemon juice
1/2teaspoon almond extract
1teaspoon powdered sugar

Directions

Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

Heat oven to 450 degrees F.

Prepare crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan.

Bake at 450 degrees F. for 9 to 11minutes 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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