*  Exported from  MasterCook  *

                     Raspberries And Cream Snowflake Pie

Recipe By     : Vicki (Hallie Byrd), Jul 1998
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Refrigerated pie crust
   1 1/3                Raspberry pie filling
   8      oz            Cream cheese -- softened
  14      oz            Sweetened condensed milk
     1/2  c             Lemon juice
     1/2  ts            Almond extract
   1      ts            Powdered sugar

  Allow both crust pouches to stand at room temperature for 15 to 20
  minutes. Heat oven to 450°F. Prepare 1 crust according to package
  directions for one-crust baked shell using 9" pie pan. Bake at
  450°F 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 7-1/2" diameter
  circle; discard scraps. Re-fold circle into 1/4ths on cookie sheet.
  With knife, cut designs from folded and curved edges; discard
  scraps. Unfold. Bake at 450°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.

  Posted to Recipes-R-Us and Dessert-Lovers, Jul 1999


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