Ingredients
1
box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (8 oz) cream cheese, softened
1/2
cup plus 1 teaspoon powdered sugar
1
teaspoon vanilla
1/3
cup seedless raspberry jam, stirred well
2
containers (6 oz each) fresh raspberries (about 2 1/2 cups)
Preparation
Heat oven to 450°F. Unroll one pie crust onto ungreased cookie sheet to make 11-inch circle. Using the 11x10-inch heart pattern as guide, cut crust with pizza cutter or sharp knife into heart shape; discard scraps. (See link below for template.) Generously prick crust with fork.
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.
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.
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.
