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Thread: Raspberry Cream Heart
02-03-2009, 12:58 PM #1
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- Aug 2008
- outside Philadelphia, PA
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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.
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