Raspberries & Cream Snowflake Pie

1. 1

   Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

2. 2

   Heat oven to 450F.

3. 3

   Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

4. 4

   Bake at 450F for 9 to 11 minutes or until lightly browned; cool.

5. 5

   To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets.

6. 6

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

7. 7

   Refold circle into fourths on cookie sheet.

8. 8

   With knife, cut designs from folded and curved edges; discard scraps.

9. 9

   Unfold.

10. 10

    Bake at 450F for 6 to 8 minutes or until lightly browned; cool completely.

11. 11

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

12. 12

    In large bowl, beat cream cheese until light and fluffy.

13. 13

    Add milk; blend well.

14. 14

    Add lemon juice and almond extract; stir until thickened.

15. 15

    Spoon over raspberry filling in crust.

16. 16

    Refrigerate 1 hour.

17. 17

    Spoon reserved raspberry filling around edge of pie; place snowflake crust on top.

18. 18

    Refrigerate several hours.

19. 19

    Just before serving, sprinkle with powdered sugar.

20. 20

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.