Chocolate Strawberry Pie

Again, courtesy of Cooking Light (my favorite!!)

3 ounces bittersweet chocolate, finely chopped (omit if using Oreo cookies)

2 teaspoons canola oil (increase to 4 if using Oreo cookies)

Cooking spray

6 ounces 1/3-less-fat cream cheese, softened 

1/3 cup powdered sugar

3/4 teaspoon vanilla extract

2 cups frozen fat-free whipped topping, thawed

2 tablespoons seedless strawberry fruit spread

1 tablespoon Chambord (raspberry-flavored liqueur)

1/2 teaspoon fresh lemon juice

1 pound small strawberries, hulled and cut in half 

1. Place chocolate wafers or Oreo cookies in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set. 

2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.