Recipe - Raspberries And Cream Snowflake Pie

NANCY HAGFORS GXDB48A
Pillsbury pie crust (15 oz)
21 ounce Raspberry fruit pie filling
8 ounce Cream cheese; softened
14 ounce Sweetened condensed milk
1/3 cup Lemon juice
One half teaspoon Almond extract
One half teaspoon Powdered sugar; (to 1 ts)

Allow both crust pouches to stand at room temperature for 1520 minutes.
Heat oven to 450degrees. Prepare 1 crust according to package directions
for unfilled onecrust pie using 9inch pie pan. Bake at 450degrees for
911 minutes or until lightly browned; cool.
To make snowflake crust, unfold remaining crust onto ungreased cookie
sheet; remove plastic sheets. Cut crust into 71/2inchdiameter circle;
discard scraps. Refold circle into fourths on cookie sheet. With knife, cut
designs from folded and curved edges; discard scraps. Unfold. Bake at
450degrees for 68 minutes or until lightly browned; cool completely.
Reserve One half 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.
(From Pillsbury Holiday XI Cookbook, December 1992)