1 lg. jar of raspberry jam or 1 1/2 med. jars
2/3 c. scalded milk
1 tbsp. sugar
1 envelope dry yeast
2 1/2 c. flour
1 c. Crisco
Dash of salt
3 egg yolks, beaten

FROSTING:

1 (3 oz.) cream cheese
1 stick butter
1 tsp. vanilla
2 c. powdered sugar

Mix milk and sugar until scalded. Cool to lukewarm and add yeast. Mix as for pie crust flour, Crisco, and salt. Add egg yolks and combine the above ingredients. Mix with hands until its not sticky. divide dough into 2 balls and roll each separately between waxed paper to fit jelly roll pan or cookie sheet. Place one on bottom of pan and spread on filling. Place other crust on top. Don't spread filling too close to edge or it will burn. Let raise 1/2 hour. Bake at 375 degrees 20 to 25 minutes. Cool and frost.

FROSTING: Combine cream cheese, butter, vanilla and powdered sugar until creamy.