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Raspberries and Cream Snowflake Pie















Trans-fat Free


1 each pie shell (9 inch)
15 oz
21 ounces raspberry pie filling
8 ounces cream cheese
14 ounces milk, sweetened condensed
cup lemon juice
½ teaspoon almond extract
½ teaspoon powdered sugar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 79648% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 545mg 23%
Total Carbohydrate 31g 31%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 23% Vitamin C 21%
Calcium 43% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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