Ingredients
- 21 raspberry fruit pie filling
- 9 pie (pan)
- 1/2 diameter circle
- 14 oz sweetened condensed milk
- 8 oz cream cheese
- 3/8 c lemon juice
- 1/2 ts powdered sugar
- 1/2 ts almond extract
- 1 package crust according to directions for unfilled one crust pie using
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)
