BLACK BOTTOM STRAWBERRY CREAM PIE
"Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!"
1 9-inch pie crust baked in a glass pie pan
2/3 cup hot fudge topping
1 package (8 oz) Philadelphia cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) fresh strawberries, quartered
1/2 cup strawberry pie glaze
Can of whipped cream
Preheat oven to 450°F.
Bake pie crust according to directions (if using a ready-to-bake one) . Let cool completely on a wire rack
Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over top of chocolate layer in pie shell.
In a medium bowl, gently mix together the strawberries and pie glaze. Spoon evenly over top of cream cheese layer. Refrigerate until firm, about 1 hour.
Just before serving, use the whipped cream to decorate around the edge of the pie. Store in refrigerator.
2/3 cup hot fudge topping
1 package (8 oz) Philadelphia cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) fresh strawberries, quartered
1/2 cup strawberry pie glaze
Can of whipped cream
Preheat oven to 450°F.
Bake pie crust according to directions (if using a ready-to-bake one) . Let cool completely on a wire rack
Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over top of chocolate layer in pie shell.
In a medium bowl, gently mix together the strawberries and pie glaze. Spoon evenly over top of cream cheese layer. Refrigerate until firm, about 1 hour.
Just before serving, use the whipped cream to decorate around the edge of the pie. Store in refrigerator.
4 months ago
