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.
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