Strawberry Mudslide Pie



1 package (12 ounces) milk chocolate pieces

2 packages (8 ounces each) cream cheese, softened

2 teaspoons vanilla

1 prepared 8-inch crumb pie crust

1 package (16 ounces) - frozen sliced California strawberries in syrup, thawed

1 tablespoon - lemon juice

1 tablespoon - cornstarch

sweetened whipped cream, for garnish (optional)



Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature.

Beat cream cheese until fluffy; beat in chocolate and vanilla until smooth and thoroughly blended. Pour into pie crest; smooth top. Chill until firm.

Meanwhile, heat strawberries in small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature.

Pour thickened strawberries over pie; spread to cover chocolate filling. Chill. Pipe top with sweetened whipped cream, if you wish. Cut into wedges to serve.

Serves 8 to 10