Categories: Desserts, Fruits 
      Yield: 8 servings 
  
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           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)