Easy Raspberry Cream Cheese Chiffon Pie

• 1 pie crust
• 10 ounces raspberry preserves
• 2 cups heavy cream
• 6 ounces cream cheese, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• fresh raspberry (to garnish)

1. Preheat oven to 375.
2. Roll out pastry to 11" circle; line 9" pie plate.
3. Trim and flute edges; prick bottom and sides with fork.
4. Bake 15 minutes, until golden brown.
5. Cool completely on wire rack.
6. Beat cream in small bowl on High until stiff peaks form; set aside.
7. Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
8. Blend in fruit spread, scraping sides of bowl frequently.
9. Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
10. Spread evenly into cooled pie crust.
11. Chill at least 2 hours to overnight.
12. Just before serving, spoon reserved whipped cream around edge of pie.
13. Garnish with raspberries.

crust, raspberry preserves, heavy cream, cream cheese, almond, vanilla, fresh raspberry

Taken from www.food.com/recipe/easy-raspberry-cream-cheese-chiffon-pie-63303 (may not work)