|make your stomach happy||.||
Melt the white chocolate. You can do this in the microwave by setting it to cook on HIGH for 1 minute, UNCOVERED, stirring after each 10 second interval, till melted and smooth. Don't overheat; white chocolate burns easily! Alternatively, and this is the safer, though slower method, I prefer to melt the chocolate slowly by using a double boiler. If you don’t have one, simply boil water in a saucepan, then rest another saucepan or metal mixing bowl on top of the boiling water. Stir chocolate in resting pan/bowl until melted. Dip the strawberry halves in chocolate, and place them on parchment paper; toss them in the refrigerator until the chocolate is set. Spread the remaining white chocolate over the bottom of the cooled, baked crust. Use a very thin layer of the chocolate because when it hardens, the chocolate layer can be difficult to cut through.
Layer the sliced strawberries over the chocolate. In a 2 qt. batter bowl, beat the cream cheese with a mixer till smooth. Gradually beat in milk till well blended. Add pudding mix and continue to beat until the mixture has thickened and you have a smooth, rich custardy filling. Spread this mixture over the sliced strawberries.
Spoon and spread a layer of Cool Whip over the pudding mixture. Place the chocolate-dipped strawberry halves along the outside ring of pie—stem toward the outside, chocolate-dipped end toward center. Fill the center of the pie with a generous heap of blueberries. You can also layer in sliced bananas or add raspberries to the pile of blueberries on top.
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Megan Thome is a senior copywriter and documentarian of the human experience. A rat once invaded her 500 square-foot apartment and ate 17 pairs of her pretty underwear. She currently resides in America’s Heartland but lives in a world of her own.
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