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  1. #1
    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Raspberry Cream Heart

    1 box (15 oz) Pillsbury® 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

    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.

    Serves 8

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