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Give your preschool child a head start for school.

What You’ll Need

Makes 8 servings

* 4 squares (1 ounce each) white baking chocolate
* 8 large fresh strawberries halved lengthwise
* 1 reduced fat graham cracker pie crust
* 3/4 cup sliced fresh strawberries
* 1 8-ounce package reduced fat cream cheese cubed
* 3/4 cup confectioners' sugar
* 3/4 cup fat free milk
* 1 3 1/2-ounce box instant vanilla pudding
* 1 cup fresh or frozen blueberries
* 1 cup reduced fat whipped topping

Directions

1. In a microwave or heavy saucepan, melt white chocolate, stir until smooth. Dip the 8 halved strawberries halfway in the chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

2. In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk, mix well. Beat in pudding mix on low speed for 2 minutes or until thickened. Spread evenly over sliced strawberries.

Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe or dallop whipped topping between the strawberries and blueberries. Refrigerate until serving.

Submitted by Susanne

Dine Without Whine