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.