| STRAWBERRY FANTASY PIE |
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Makes One 9-inch Pie 8 Servings1 -1/2 cups crushed vanilla wafers 1/4 cup chocolate flavor drink mix powder 1 teaspoon cinnamon 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3/4 cup hot fudge ice cream topping 1 package (4-serving size) vanilla flavor pudding and pie filling mix 1 -1/4 cups milk 2 bars (2 ounces each) white baking chocolate, finely grated 1 teaspoon vanilla 1/2 cup whipping cream, whipped 1/2 cup crushed strawberries 4 cups whole strawberries 1 cup whipping cream 2 tablespoons confectioners' sugar Strawberry halves (optional) For crust, heat oven to 350ºF. Combine crushed wafers, drink mix and cinnamon in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until fine crumbs form. Press firmly into bottom and on sides of 9-inch pie plate. Bake at 350ºF for 8 to 10 minutes. Cool. For filling, spread fudge topping over bottom of cooled baked pie crust. (Heat topping slightly if too thick to spread.) Combine pudding mix and milk in medium saucepan. Cook and stir on medium heat until mixture comes to a full boil. Remove from heat. Immediately add white chocolate and vanilla. Stir until smooth. Cover surface with plastic wrap. Cool to room temperature. Remove plastic wrap. Fold in whipped cream and crushed strawberries. Arrange whole strawberries, pointed ends up, to cover fudge layer. Spoon filling over strawberries. Refrigerate 1 to 2 hours. For topping, beat whipping cream at high speed of electric mixer until slightly thickened. Add confectioners' sugar gradually. Beat until stiff. Spread over filling. Arrange strawberry halves on top, if desired. Refrigerate until ready to serve. |
