Fudge Cream Cheese Pie...

Crust: Frozen Marie Calendars pie crust, cooked and cooled as directed.

Filing:
1 8 oz cream cheese softened
1/3 C. sugar
1/2 tsp vanilla
1 C. white vanilla chips or white chocolate chips melted
1 C. whipping cream whipped
2/3 C. hot fudge

Topping:
2 C. fresh strawberries quartered
1/2 C. strawberry pie glaze (could also use a can of raspberry pie filling instead)

Garnish:
1/2 C. whipped cream
Chocolate curls if desired

In large bowl combine cream cheese, sugar and vanilla; beat until fluffy. Gradually add melted chips, beating until smooth and creamy. Gently fold in whipped cream for filling. Stir hot fudge topping to soften; spread in bottom of cooled baked shell. Carefully spread cream cheese mixture over fudge layer. In medium bowl combine strawberries and glaze and stir gently to coat. Spoon evenly over filling. Refrigerate about 2 hours or until firm. Before serving pipe or spoon 1/2 C. whipped cream around edge of pie. Garnish with chocolate curls.

Here is a good recipe for hot fudge:
1 C sugar
1/3 C cocoa
4 T flour
1 T white corn syrup
1 C water
Pinch salt
2 T butter
1 tsp vanilla
In a small sauce pan mix sugar, cocoa, salt, and flour. Add corn syrup and hot water. Mix over high heat stirring constantly until full boil is reached. Remove from heat, add butter and vanilla.
*This makes more than you need for the pie, but it keeps great in the fridge for several weeks to use on ice cream when the craving comes!