raspberry cream heart
·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
- 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.
- Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
- 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.
- 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.