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Fresh strawberries atop a sweetened cream cheese filling inside a chocolate cookie crust. Yummy!
Chocolate Cookie Crust:
1 3/4 cups finely processed chocolate wafer crumbs, (about 18 cookies)
5 tablespoons unsalted butter
Filling:
1 cup whipping cream
1/3 cup powdered sugar
1 3-oz. package cream cheese, softened
1/2 teaspoon pure vanilla extract
Strawberry topping:
3 cups fresh strawberries, hulled and sliced
1/3 cup smooth apricot, apple, or red currant jelly
For the crust:
Preheat oven to 325 degrees.
Combine chocolate crumbs with butter in a small bowl. Stir with a fork until well blended. Transfer mixture to 9-inch pie pan. Press crumbs evenly into bottom and up sides of pan to form an even crust. Use the bottom of a flat glass to even out the bottom. Bake until set and fragrant, 10-12 minutes. Transfer to a wire rack and cool to room temperature.
For the filling:
Beat whipping cream until medium-firm peaks form; do not over-beat. In a medium bowl, combine powdered sugar, cream cheese and vanilla. Beat until smooth. Gently fold whipped cream into cream cheese mixture until thoroughly combined. Pour into thoroughly cooled chocolate crust.
Heat jelly in a small saucepan over low heat until melted. Cool slightly.
Arrange sliced strawberries over cream cheese. Start from the outer edge, with points pointing outward. Slightly overlap layers as you work in towards the center. Using a pastry brush, coat strawberries gently with melted preserves.
Refrigerate until ready to serve.
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