Raspberries & Cream Snowflake Pie
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Raspberries & Cream Snowflake Pie
  Raspberries    Pie    Creams  
Last updated 6/12/2012 1:19:50 AM. Recipe ID 51318. Report a problem with this recipe.
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      Title: Raspberries & cream snowflake pie
 Categories: Desserts, Fruits
      Yield: 8 Servings
 
           Pillsbury pie crust (15 oz)
     21 oz Raspberry fruit pie filling
      8 oz Cream cheese; softened
     14 oz Sweetened condensed milk
    1/3 c  Lemon juice
    1/2 ts Almond extract
    1/2 ts Powdered sugar; (to 1 ts)
 
   Allow both crust pouches to stand at room temperature for 15-20
  minutes. Heat oven to 450-degrees. Prepare 1 crust according to
  package directions for unfilled one-crust pie using 9-inch pie pan.
  Bake at 450-degrees for 9-11 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 for 6-8 minutes or until lightly browned;
  cool completely.
   Reserve 1/2 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.
   




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Recipe ID 51318 (Apr 03, 2005)

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