Strawberry cream cheese and white chocolate squares

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3

packages (4 oz each) white chocolate baking squares

3

tablespoons milk

1

package (8 oz) cream cheese, softened

1/4

cup powdered sugar

1

container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)

3/4

cup strawberry jam, stirred well

1 1/2

cups chopped strawberries 

1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold crust even with edges of pan. Flute or crimp edges; prick crust several times with fork. Bake 10 to 12 minutes or until golden brown.

2

Coarsely chop 4 oz of the white chocolate; sprinkle onto hot pie crust, and let stand 5 minutes. With offset metal spatula, carefully spread melted white chocolate across bottom of crust (will be thin layer). Freeze 10 to 15 minutes, or until set.

3

Meanwhile, in small microwavable bowl, microwave 7 oz of the remaining white chocolate and the milk uncovered on High 30 seconds; stir. Continue heating in 10-second increments, stirring after each, until white chocolate can be stirred smooth. Set aside to cool. Shave remaining 1 oz white chocolate, and set aside for topping.

4

In large bowl, beat cream cheese and powdered sugar with mixer until well blended. Add cooled white chocolate mixture to bowl; beat until well blended. Gently fold in whipped topping. Spread jam on top of set layer on crust. Spoon white chocolate mixture onto jam layer; carefully spread to cover jam layer. Refrigerate at least 1 hour until chilled.

5

Just before serving, top with strawberries and reserved shaved white chocolate.

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