Ingredients
- 21 raspberry fruit pie filling
- 9 pie (pan)
- 400 ml sweetened condensed milk
- 230 ml cream cheese
- 80 ml lemon juice
- 2 gr powdered sugar
- 1 gr almond extract
- 1 package crust according to directions for unfilled one crust pie using
cool. To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7- 0.5-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 half 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) ----
