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Raspberry Cream Heart

Raspberry Cream Heart
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Raspberries with cream cheese in pastry--a perfectly decadent dessert for the loved ones in your life! Using a fine strainer makes sifting the powdered sugar easy and pastry-shop pretty, too.

Prep Time:
35 Min
Total Time:
1 Hr 5 Min
Makes:
8 servings
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INGREDIENTS
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1package (8 oz) cream cheese, softened
1/4cup powdered sugar
1jar (14 oz) strawberry pie glaze
2cups fresh raspberries
1teaspoon powdered sugar
DIRECTIONS
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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