Raspberries & Cream Snowflake Pie
pie shell (9 inch)
raspberry pie filling
milk, sweetened condensed
(to 1 ts)
Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 450F.
Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450F 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 450F 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.