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Raspberries & Cream Snowflake Pie by www.country-cooking.com
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
To make snowflake crust, unfold remaining crust onto ungreased cookie sheet
Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crus
Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved r
Refrigerate several hours. Just before serving, sprinkle with powdered suga
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