*  Exported from  MasterCook  *
 
                Fabfood Raspberries and Cream Snowflake Pie
 
 Recipe By     : Posted by Vicki (Hallie Byrd) 7/98
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    refrigerated pie crust
    1 1/3                rasperry pie filling
    8      oz            cream cheese -- softened
   14      oz            sweetened condensed milk
      1/2  c             lemon juice
      1/2  ts            almond extract
    1      t             powdered sugar
 
   Allow both crust pouches to stand at room temperature for 15               
            to 20 minutes. Heat oven to 450 degrees F. Prepare 1 crust        
            according to package directions for ONE-CRUST BAKED SHELL         
            using 9-inch pie pan. Bake at 450 degrees F. for 9 to 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 F. for 6 to 8 minutes or until lightly browned; cool      
            completely.                                                       
                                                                              
            Reserve 1/2 cup raspberry filling; spoon remaining filling        
            into cooled baked shell 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.        
 
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 NOTES : Posted to Recipes-R-Us and Dessert-Lovers 7/99

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