1 unbaked 9" pie crust 1 (10.25-oz.) pkg. fudge brownie mix 1/4 cup vegetable oil 2 tablespoons water 1 large egg 1 (8-oz.) pkg. cream cheese, room temperature 1/4 cup granulated sugar 1 teaspoon vanilla 1 large egg 3 cups fresh strawberries, cleaned and halved (dry after washing with paper towels) 1/4 cup seedless strawberry or raspberry preserves 1 Tablespoon light corn syrup 2 tablespoons hot fudge ice cream topping-warmed Directions Heat oven to 350° F, In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spoon brownie mixture into crust and spread in an even layer Bake for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. In a small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over baked brownies; carefully spread to cover brownie layer. Bake an additional 15 minutes or until cream cheese is set. Cool at least 1 hour. Arrange strawberry halves, cut side down, over top of cream cheese layer. Mix the preserves with the corn syrup, using a pastry brush coat the berries. Refrigerate until ready to serve. Microwave the hot fudge topping until warm and stir well, it should be thin enough to pour. Pour into a zip-lock bag, cut the tip from one of the corners and drizzle over the top of the berries. Serve with whipped cream if desired.
Posted on: Wed, 07 Aug 2013 20:44:54 +0000
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