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.

Little Pineapple Upside-Down Cakes

Little Pineapple Upside-Down Cakes






Makes: 2 servings



1 tablespoon butter or margarine, melted

1 tablespoon light corn syrup

2 tablespoons light brown sugar

2 slices pineapple, well drained (from 8-oz can)

2 maraschino cherries, well drained

2 Pillsbury� Grands!� Frozen Buttermilk Biscuits (from 25-oz bag)

Whipped topping, if desired



1 . Heat oven to 375�F. Spray 2 (6-oz) custard cups with cooking

spray.

2 . In small bowl, mix butter, corn syrup and brown sugar; divide

evenly between custard cups. Place 1 pineapple slice and 1 cherry

into each custard cup; top each with 1 biscuit. Place custard cups on

cookie sheet.

3 . Bake 25 to 30 minutes or until deep golden brown; cool 1

minute. Turn upside down onto serving plates; remove custard cups.

Serve warm, topped with whipped topping.

Chocolate Chunk Coffee Cake

Chocolate Chunk Coffee Cake




Topping:

10 ounces semisweet chocolate, coarsely chopped

3/4 cup chopped walnuts

2/3 cup sugar

Cake:

3/4 cup butter or margarine, softened

1-1/4 cups sugar

3 eggs

1-1/2 cups sour cream

2 teaspoons vanilla

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350�F. Grease a 10-inch tube pan.



In small bowl, combine topping ingredients; set aside.

Beat butter and sugar in large bowl until light and fluffy. Beat in

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

and salt in bowl. On low speed, add flour mixture to batter, beating

until

smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,

spreading

evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat

layering 2 more

times.



Bake 55 to 65 minutes or until a wooden pick inserted in center comes

out

clean. Cool in pan on wire rack for 20 minutes. Remove from pan.



Makes 12 servings



Note: For better mixing results, have all your ingredients at room

temperature.