1 Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on pkg.
FILLING
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1/2 tsp. Vanilla
1 cup (-oz.), white vanilla chips or chopped white baking bar, melted, cooled slightly
1 cup whipping cream, whipped
2/3 cup hot fudge ice cream topping
TOPPING
2 cups fresh strawberries, quartered
1/2 cup strawberry pie glaze
1 Tbsp. orange-flavored liqueur, if desired
GARNISH
1/2 cup whipped cream
Chocolate curls, if desired
Instructions
Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 15 minutes or until completely cooled.
Meanwhile, in large bowl, combine cream cheese, sugar and vanilla; beat until fluffy. Gradually add melted vanilla chips, beating until smooth and creamy. Gently fold in whipped cream for filling.
Stir hot fudge topping to soften; spread in bottom of cooled baked shell. Carefully spread cream cheese mixture over fudge layer.
In medium bowl, combine strawberries, glaze and liqueur; stir gently to coat. Spoon evenly over filling. Refrigerate about 2 hours or until firm.
Before serving, pipe or spoon 1/2 cup whipped cream around edge of pie. Garnish with chocolate curls.
Serving
Suggestions
8 servings.
Originally Submitted
12/30/2011
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