Raspberries and Cream Snowflake Pie
pie shell (9 inch)
raspberry pie filling
milk, sweetened condensed
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.