No-Bake CHOCOLATE Covered STRAWBERRY CREAM PIE *
sugar or sugar-free
1-1/2 cups (about 8-12) cookies (sugar or sugar-free) ~ even better if they have chocolate!
1/3 cup granulated sugar or plain white Splenda ~ optional ~ depends how sweet the cookies are
4 TB butter, softened ~or~ 4 TB buttery Crisco
2 squares (2 oz) unsweetened chocolate
Strawberry Pie Filling:
1 (3 oz.) package strawberry jello (can be sugar-free)
1/3 cup boiling water………………………………..1/4 cup cold water
1/4 cup ice cubes (about 2-3)
1 (8 oz.) container Cool Whip topping (can be sugar-free)
1 large container strawberries, sliced (reserve 3-4 for garnish & cut those in half)
Optional: 6-8 tiny fresh mint leaves, for garnish
In a food processor, pulse cookies until crumbly. Pulse in sugar and butter until crust sticks together. Press crust into an 8”or 9” pie pan, and refrigerate.
Put the reserved 6-8 strawberry halves onto a piece of waxed paper (cut side down). ** Melt the unsweetened chocolate in the microwave (high for about 60 seconds), stirring to completely melt the chocolate. Drizzle a little chocolate over each strawberry half on the waxed paper. Then scrape the rest of the chocolate into the crust, and spread over the bottom with a spoon.
In a large bowl, add boiling water and jello powder ~ whisk until completely dissolved. Then, add cold water and ice cubes, stirring until jello is slightly thickened. (TIP: Let the jello mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.)
Add Cool Whip topping to jello mixture and whisk together until light and fluffy. Stir in sliced strawberries. Pile the filling into the crust. Place the chocolate-drizzled strawberry halves evenly on top, and garnish the top end of each with a tiny mint leaf. Refrigerate for up to 6 hours, or until firm, before cutting into 6-8 large slices.
NOTE: If you have extra filling, just put it into a couple of dessert cups and refrigerate.