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  • March 2008
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Raspberry Cream Cheese Pie

A two tier pie of raspberries and sweetened cream cheese with a hint of almond. An easy and attractive dessert.

Raspberry Cream Cheese Pie

1 (9-inch) baked pie shell, cooled

1 (21-ounce) can raspberry fruit pie filling, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT EVAPORATED)
1/3 cup fresh lemon juice
1/2 teaspoon almond extract

Reserve 1/2 cup raspberry filling; spoon remaining filling into baked, pie shell. In large bowl, beat cream cheese until light and fluffy. Add condensed milk; blend well. Add lemon juice and almond extract; mix well. Spoon mixture evenly over raspberry filling. Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie. Refrigerate until well chilled. Store in refrigerator. 8 servings.


2 Responses

  1. Mmm, I think I might have to make this….relatively soon.

  2. Mmmm, pretty tasty.

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