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Fabfood Raspberries and Cream Snowflake Pie

A home-style Fabfood Raspberries and Cream Snowflake Pie made with Cream Cheese Softened, Sweetened Condensed Milk, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 14 oz
• 1/2 cup

Method (preview)

1. 1

   Heat oven to 450 degrees F. Prepare 1 crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan.

2. 2

   Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned; cool.

3. 3

   To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets.

4. 4

   Cut crust into 7 1/2-inch diameter circle; discard scraps.

5. 5

   Refold circle into fourths on cookie sheet.

6. 6

   With knife, cut designs from folded and curved edges; discard scraps.

7. 7

   Unfold.

8. 8

   Bake at 450 degrees F. for 6 to 8 minutes or until lightly browned; cool completely.

9. 9

   Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled baked shell in pan.

10. 10

    In large bowl, beat cream cheese until light and fluffy.

11. 11

    Add milk; blend well.

12. 12

    Add lemon juice and almond extract; stir until thickened.

13. 13

    Spoon over raspberry filling in crust.

14. 14

    Refrigerate 1 hour.

15. 15

    Spoon reserved raspberry filling around edge of pie; place snowflake crust on top.

16. 16

    Refrigerate several hours.

17. 17

    Just before serving, sprinkle with powdered sugar.

18. 18

    Store in refrigerator.