CRUST:
1 box refrigerated pie crusts, softened as directed on box
FILLING:
1 cup semisweet chocolate chips (6 oz.)
2 tablespoons butter or margarine
1/4 cup powdered sugar
3 tablespoons water
1 package (8 oz.) cream cheese, softened
2 pints (4 cups) whole strawberries
GLAZE:
3 tablespoons red currant jelly
2 teaspoons water
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.
Melt chocolate chips and butter over low heat, stirring constantly. Stir in powdered sugar, 3 tablespoons water and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
Heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time.
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