Strawberry Fudge Pie Recipe!

Preparation Time 30 min Total Time 3 hr 20 min Recipe Makes 8 servings

Crust 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box Brownie Layer 1 pkg Betty Crocker* Low-Fat Fudge Brownie Mix 1/4 cup (50 mL) oil 2 tbsp (25 mL) water 1 egg Cheesecake Layer 1 pkg (250 g) cream cheese, softened 1/4 cup (50 mL) granulated sugar 1 tsp (5 mL) vanilla 1 egg Topping 3 cups (750 mL) fresh strawberries, halved 2 tbsp (25 mL) hot fudge ice-cream topping

Instructions 1.Heat oven to 350ºF. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. 2.In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan. 3.Bake at 350ºF. for 30 to 35 minutes or until top is shiny and centre is set. Cover edge of crust with strips of foil to prevent excessive browning. Bake at 350ºF for 30 to 35 minutes or until top is shiny and centre is set.

4.Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

5.Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.