Black Bottom Strawberry Cream Pie

1 Pillsbury� refrigerated pie crust (from 15-oz box), softened as directed on box

2/3 cup hot fudge topping

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 pint (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 powdered 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.