---------- Recipe via Meal-Master (tm) v8.04
  
       Title: RASPBERRIES & CREAM SNOWFLAKE PIE
  Categories: Desserts, Fruits
       Yield: 8 servings
  
 -------------------NANCY HAGFORS GXDB48A-------------------
            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 for unfilled
   one-crust pie using 9-inch pie pan. Bake at
   450-degrees for 9-11 minutes or until lightly browned;
   cool.
    To make snowflake crust, unfold remaining crust onto
   ungreased cookie sheet; remove plastic sheets. Cut
   crust into 7-1/2-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 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)
  
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