Steph Gigliotti

Prepare the crust:
Place the cookies in a food processor and pulse until crumbled. Pour crushed cookies into a bowl, add the melted butter and mix together.
Pour the cookies into the bottom of a 9" spring form pan or pie dish and use the bottom of a measuring cup to press down and evenly smooth out the bottom.
Pour over the heated fudge and using a spatula spread fudge evenly over the bottom. Refrigerate 30 minutes.
Prepare the filling:
In a bowl, whip the cream and vanilla together using an electric mixer or stand mixer until peaks form, approximately 5-7 minutes.
In a separate bowl combine the softened cream cheese and powdered sugar. Using a mixer cream the ingredients until smooth. Add in the whipped cream and mix together until well combined. Fold in the Lucky Leaf strawberry pie filling.
Spoon the filling on top of the hot fudge layer and smooth out. Refrigerate at least 6 hours up to overnight to set.
When ready to serve, cut the pie into slices. Garnish with fresh strawberries, dollops of whipped cream and shaved chocolate.
NOTES
Nutrition information is provided as a courtesy and may vary.
Try this pie with Lucky Leaf Cherry pie filling instead of strawberry.
Use a prepared chocolate pie crust instead of making the cookie crust.
Use mini chocolate chips as garnish in place of shaved chocolate.
Prepare this pie up to 24 hours in advance. Do not garnish until ready to serve.
Refrigerate leftovers up to 4 days.