|1||each||pie shell (9 inch)||refrigerated|
|1 1/3||x||raspberry pie filling||*|
|14||ounces||milk, sweetened condensed|
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.
First published: 1996-01-27 last updated: 2013-11-20
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