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1
Heat oven to 450°F. Unroll one pie crust onto ungreased cookie sheet to make 11-inch circle. Using the 11x10-inch heart
template pattern as guide, cut crust with pizza cutter or sharp knife into heart shape; discard scraps. Generously prick crust with fork.
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2
Bake 8 to 10 minutes or until light golden brown; transfer to cooling rack to cool completely, about 20 minutes. Repeat with remaining pie crust.
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3
In small bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Place one crust on serving platter; carefully spread with cream cheese mixture.
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4
Top with remaining crust. With offset metal spatula, carefully spread jam over top crust. Arrange raspberries, stem sides down, over top. Refrigerate at least 2 hours until well chilled. Before serving, sprinkle top with remaining 1 teaspoon powdered sugar.
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