YIELD: Makes 6 servings
9-inch baked pie shell
semi-sweet chocolate chips
1 package (8 oz.)
almond flavored liqueur
1 1/2 baskets
washed and hulled
red currant jelly
Spread melted chocolate over bottom of baked pie shell. Chill.
Beat cream cheese with whipping cream, 3 T honey, almond liqueur, vanilla and salt. Spoon over chocolate. Chill 30 minutes.
Combine strawberries with 2 T honey and melted jelly. Toss gently to coat berries completely. Arrange over cream cheese filling. Refrigerate until ready to serve.
Best served within 2 to 3 hours.