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Raspberries & Cream Snowflake Pie















Trans-fat Free


15 ounces pie shell (9 inch)
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
(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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 153155% of calories from fat
 % Daily Value *
Total Fat 93g 144%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1699mg 71%
Total Carbohydrate 52g 52%
Dietary Fiber 2g 10%
Sugars g
Protein 36g
Vitamin A 11% Vitamin C 11%
Calcium 26% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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