Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Raspberry Cream Heart
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- #92460
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (15 ounce size) refrigerated pie crusts, softened as directed on box
1 package (8 ounce size) cream cheese, softened
1/4 cup powdered sugar
1 jar (14 ounce size) strawberry pie glaze
2 cups fresh raspberries
1 teaspoon powdered sugar
directions
Heat oven to 450 degrees 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.
Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
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.
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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nutrition data
Nutritional data has not been calculated yet.
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