Heat the oil to 350°F.

Slightly roll out the discos wrappers to make them just a touch thinner. This allows you to cram more of the good stuff into the wrappers before closing them. Add 1 tablespoon of cream cheese just off center on each disco wrapper.

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Spoon 2 tablespoons of raspberry pie filling over the cream cheese.

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Fold it in half, lifting by the center edges. Pinch both ends shut to prevent the pie filling from leaking out as you seal the wrapper. Still holding it in the air, pinch the edges to seal, working your way around the seam. Lay it down on the counter and crimp shut with a fork. If desired, you can fold the excess in toward the center and crimp the edges again. Repeat until all the disco wrappers are filled.

Fry the pies 2 to 4 at a time, depending on the size of your pan or deep fryer, taking care not to overcrowd them as they will expand slightly as they fry. Turn them over, if necessary after about 45 seconds (*See Notes). Continue to fry for another 45 seconds or until they are a deep golden brown. Use tongs or a slotted spoon to transfer the fried pies carefully to a paper towel lined plate. Let rest for at least one minute before eating.