Black Bottom Strawberry Cream Pie

You'll love this rich, fruity dessert with hot fudge between a flaky crust and a creamy filling.

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
2/3 cup hot fudge topping
1 pkg (250 g) cream cheese, softened
1 cup icing sugar
2 cups strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired

1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2

Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
3

In small bowl, beat cream cheese and icing sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
4

In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
5

Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.