This pie just says, "Summer"!
serves 8 ( 8 points +)
- 25 Nabisco's Famous Chocolate Wafers
- 3 oz. bittersweet chocolate, finely chopped
- 2 tsp. canola oil
- 6 oz. reduced fat cream cheese
- ⅓ c. powdered sugar
- ¾ tsp. vanilla
- 2 c. Cool Whip Free
- 2 T. seedless strawberry or raspberry preserves
- ½ tsp. fresh lemon juice
- 1 lb. small strawberries, hulled and cut in half
Place chocolate wafers in a food processor and process until finely ground. Place the chopped chocolate in a microwave safe dish and microwave 1 minute or until chocolate melts, stirring every 15 seconds. Add melted chocolate and canola oil to the food processor; process until well combined.
Press chocolate mixture onto the bottom and up the sides of a 9" pie pan. Freeze for 15 minutes.
Meanwhile, beat cream cheese, sugar and vanilla in a large bowl. Fold in Cool Whip. Carefully spread over crust.
Place preserves in a large bowl. Microwave 10-15 seconds or until softened. Add lemon juice. Whisk until smooth. Add berries and toss to coat. Arrange berries over pie.
Chill 30 minutes or until ready to serve.
from "Cooking Light"