Rating: 4 stars
30 Ratings
  • 1 star values: 4
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 15

Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling. You can leave small berries whole in this no-bake strawberry pie recipe.

Ann Taylor Pittman
Recipe by Cooking Light May 2012

Gallery

Romulo Yanes; Styling: Helen Crowther

Recipe Summary

hands-on:
35 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

294 calories; fat 11.5g; saturated fat 5.5g; mono fat 2.9g; poly fat 0.9g; protein 4.3g; carbohydrates 41.5g; fiber 1.8g; cholesterol 19mg; iron 0.9mg; sodium 225mg; calcium 34mg.
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