cup HERSHEY'®S SPECIAL DARK® Chocolate Chips or HERSHEY'®S Semi-Sweet Chocolate Chips
4
tablespoons whipping cream, divided
1
baked 9-inch pie crust, cooled
1
package (3 ounces) cream cheese, softened
Sweetened whipped cream (optional)
Whole strawberries (optional)
1. Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 2 minutes, stirring constantly. Remove from heat. Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds. Refrigerate until partially set.
2. Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm.
3. Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling.
4. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer. Cover; refrigerate several hours or until firm. Just before serving, garnish with sweetened whipped cream and whole strawberries, if desired. Refrigerate leftover pie.
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