Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling and a chocolate wafer cookie
crust.
- 25 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
- 3 ounces bittersweet chocolate, finely chopped
- 2 teaspoons canola oil $
- Cooking spray
- 6 ounces 1/3-less-fat cream cheese, softened $
- 1/3 cup powdered sugar $
- 3/4 teaspoon vanilla extract
- 2 cups frozen fat-free whipped topping, thawed $
- 2 tablespoons seedless strawberry fruit spread
- 1 tablespoon Chambord (raspberry-flavored liqueur)
- 1/2 teaspoon fresh lemon juice
- 1 pound small strawberries, hulled and cut in half $
Preparation
- 1. Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set.
- 2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.