Fabfood Raspberries and Cream Snowflake Pie

Fabfood Raspberries and Cream Snowflake Pie

Recipe By : Posted by Vicki (Hallie Byrd) 7/98

1 Preparation Time :

Categories : Pies

Amount Measure Ingredient -- Preparation Method -- -- --

1 refrigerated pie crust

1 1/3 rasperry pie filling

8 oz cream cheese -- softened

14 oz sweetened condensed milk

1/2 c lemon juice

1/2 ts almond extract

1 t powdered sugar

15 to 20 minutes. Heat oven to

450 degrees F. Prepare

1 crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at

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 7 1/2-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 degrees F. for 6 to 8 minutes or until lightly browned; cool completely. Reserve

1/2 cup raspberry filling; spoon remaining filling into cooled baked shell 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. - - - - - - - - - - - - - - - - - - NOTES : Posted to Recipes-R-Us and Dessert-Lovers