RASPBERRIES AND CREAM SNOWFLAKE PIE RECIPE

Ingredients:

21 oz. raspberry fruit pie filling
8 oz. cream cheese; softened
14 oz. sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon almond extract
3/4 teaspoon powdered sugar


Directions:

1. Heat oven to 450-degrees. Prepare pastry for a 2 crust pie.

2. Bake bottom crust using a 9-inch pie pan. Bake at 450-degrees for 9-12 minutes or until lightly browned; cool.

3. To make snowflake crust, roll out remaining crust. Place on an ungreased cookie sheet.

4. Cut crust into 7-1/2-inch-diameter circle; discard scraps.

5. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold.

6. Bake at 450-degrees for 60 minutes or until lightly browned; cool completely.

7. Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crust in pan.

8. In large bowl, beat cream cheese until light and fluffy. Add milk; blend well.

9. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour.

10. Spoon reserved raspberry filling around edge of pie.

11. Place snowflake crust on top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator.