In a food processor, pulse the chocolate sandwich cookies until they are fine crumbs.
Add butter to cookie crumbs and mix until incorporated. Press mixture into bottom and sides of a 9 inch pie pan.
In a medium sized bowl, add the cream cheese, heavy cream and powdered sugar. Beat until the heavy cream starts to thicken and stiff peaks form.
Fold in the strawberry fruit filling.
Spread mixture on top of chocolate pie crust.
Top with fresh sliced strawberries.
Refrigerate for 2 hours or until firm.
To make the chocolate drizzle, melt the chocolate chips in a microwave safe bowl 30 seconds at a time. Stir until smooth. Drizzle on top of strawberries and serve.
This recipe was created by
Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.