| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 8 | Servings | |
INGREDIENTS
| 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 | t | Almond extract |
| 1/2 | t | Powdered sugar, to 1 ts |
INSTRUCTIONS
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. (From Pillsbury Holiday XI Cookbook, December 1992)
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 48.1mg
Sodium: 154.1mg
Potassium: 233.7mg
Carbohydrates: 29.1g
Fiber: <1g
Sugar: 28.4g
Protein: 5.6g