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)