Raspberry Cream Heart

Course : Desserts
Serves: 1
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15 ounces Pillsbury Refriderated Pie Crusts
1 package Cream cheese (8oz) softened
1/4 cup powdered sugar
14 ounces strawberry pie glaze
2 cups fresh raspberries
1 teaspoon powdered sugar

Preparation / Directions:

Heat oven to 450 degrees. Let both pie crust pouches stand at room temperature for 15 to 20 minutes. Remove 1 crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines. Invert crust onto ungreased cookie sheet; remove remaining plastic sheet. Make paper pattern for 11 x 10-inch heart. With paper pattern as a guide, cut crust into heart shape. Generously prick crust with fork. Bake at 450 degrees for 9 to 11 minutes or until light golder brown. Cool 15 minutes. Repeat with remaining crust. In small bowl, combine cream cheese and 1/4 cup powdered sugar; beat until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture. Reserve 1/2 cup of the pie glaze. Spread remaining pie glaze over cream cheese mixture. Top with second crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.


Nutritional Information:

346 Calories; 11g Fat (28% calories from fat); 4g Protein; 62g Carbohydrate; 31mg Cholesterol; 84mg Sodium

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