The best delicious Raspberries & Cream Snowflake Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberries & Cream Snowflake Pie recipe today!
Hello my friends, this Raspberries & Cream Snowflake Pie recipe will not disappoint, I promise! Made with simple ingredients, our Raspberries & Cream Snowflake Pie is amazingly delicious, and addictive, everyone will be asking for more Raspberries & Cream Snowflake Pie.
What Makes This Raspberries & Cream Snowflake Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberries & Cream Snowflake Pie.
Ready to make this Raspberries & Cream Snowflake Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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)
Yields
8 Servings
Leave a Reply