BeeBop and I have had a busy week! Last week was A and Mag’s spring break and they spent it with us! That’s right…we had them all to ourselves for 10 whole days. Which is also why you haven’t seen me much online. Facebook, Twitter…all that stuff goes by the wayside when my babies are visiting! We had loads of fun including a trip to the U.S. Space Center in Huntsville, Alabama. I’ll tell you all about our trip soon, but today I’m going to post a treat I made while the kids were here. And, by the way, this one got four thumbs up.

I never really believe it’s spring until I start seeing fresh strawberries at the grocery store. Glorious, red, ripe strawberries just go hand in hand with flowering shrubs and leafing trees. And what better way to use some of those beautiful strawberries than this fresh strawberry pie? As an extra bonus, it also has a chocolate cookie crust. And to top it all off…there’s no baking involved!

To get started, place the chopped dark chocolate in a small microwave safe bowl. Microwave it on high, stirring every 15 seconds, until the chocolate is melted (it takes about 45-60 seconds total). Next, put the chocolate cookies in a food processor and process until they’re finely ground. Add the melted chocolate and oil and pulse until thoroughly combined. By the way…about those Famous Chocolate Cookies. If you’re looking for them in your grocery’s cookie section and don’t find them, look wherever the ice cream cones are. That’s where I always find them.

Coat a 9-inch pie plate or a removable-bottomed tart pan with cooking spray. Gently press the cookie crust mixture evenly onto the bottom and up the sides of the pan. And here’s a tip – that melted chocolate in the crust is sticky so this is easier to do with buttered or oiled hands.

Place the crust in the freezer for 15 minutes to harden and set.

Meanwhile, whip the cream to soft peaks. Add the 3 tablespoons of sugar. In a separate bowl, beat the cream cheese, confectioner’s sugar, and vanilla. Fold the whipped cream into the cream cheese mixture. Carefully spread the mixture over the chilled crust.

Arrange the berries in an attractive pattern on top of the whipped cream and cream cheese mixture. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, heat the strawberry jam for 10-15 seconds in a small microwave safe bowl. Brush the melted jam over the strawberries as a glaze.

Enjoy!

More fresh strawberry recipes you might enjoy from around the internet:

• Tutti Fruitti Stuffed French Toast from Family Fresh Cooking
• Strawberry Shortcake Trifle from Big Bear’s Wife
• Strawberry Mousse with Coconut Whipped Cream from Whipped
• Wonton Strawberry Stacks from Table for 7
• Strawberry Squares from Creative Culinary

What I was up to…

• One year ago: Jezebel Sauce
• Two years ago: Italian Sausage and White Beans
• Three years ago: Pasta Puttanesca
• Four years ago: Oatmeal Cookie Pancakes