raspberry cream heart

Name: raspberry cream heart
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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Lynnda Cloutier

Mission Viejo, CA

Updated on Apr 26, 2013

Perfect for Valentine's day or any special occasion.

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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

How To Make raspberry cream heart

Step 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.

Step 2

Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
Step 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.
Step 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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