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Raspberries And Cream Snowflake Pie

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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


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