Raspberries & Cream Snowflake Pie

Directions

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

Heat oven to 450℉ (230℃).

Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Bake at 450℉ (230℃) for 9 to 11 minutes or until lightly browned; cool.

To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets.

Cut crust into 7½ 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℉ (230℃) for 6 to 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.