raspberry cream heart

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

Perfect for Valentine's day or any special occasion.

Ingredients

  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 jar (14 oz) strawberry pie glaze
  • 2 cups fresh raspberries
  • 1 teaspoon powdered sugar
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How To Make

  • 1
    Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.
  • 2
    Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
  • 3
    In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.
  • 4
    Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.

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