| 1 | Allow both crust pouches to stand at room temperature for 15-20 minutes. |
| 2 | Heat oven to 450°F. |
| 3 | Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan. |
| 4 | Bake at 450°F for 9-11 minutes or until lightly browned; cool. |
| 5 | To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. |
| 6 | Cut crust into 7-?inch-diameter circle; discard scraps. |
| 7 | Refold circle into fourths on cookie sheet. |
| 8 | With knife, cut designs from folded and curved edges; discard scraps. |
| 9 | Unfold. |
| 10 | Bake at 450°F for 6-8 minutes or until lightly browned; cool completely. |
| 11 | Reserve ?cup raspberry filling; spoon remaining filling into cooled crust in pan. |
| 12 | In large bowl, beat cream cheese until light and fluffy. |
| 13 | Add milk; blend well. |
| 14 | Add lemon juice and almond extract; stir until thickened. |
| 15 | Spoon over raspberry filling in crust. |
| 16 | Refrigerate 1 hour. |
| 17 | Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. |
| 18 | Refrigerate several hours. |
| 19 | Just before serving, sprinkle with powdered sugar. |
| 20 | Store in refrigerator. |
| 21 | (from pillsbury holiday xi cookbook, december 1992) |
