1 pkg. Pillsbury brand All Ready Pie crust (2 crusts)
2 c. heavy whipping cream
1 (8-oz.) cream cheese, softened 2⁄3 c. sugar
1 tsp. vanilla extract
1 tsp. almond extract
20 to 30 fresh strawberries, cut in half
2 T. shortening
1 c. milk chocolate chips
Instructions
Preheat oven to 425℉. Lay pie crusts onto a flat, slightly floured surface, overlapping slightly. Roll dough to a 17 x 12-inch rectangle. Place in a 15 x 10 x 1-inch pan. Crimp edges and prick crust with a fork. Bake for 8 to 9 minutes, or until golden brown. Let cool. Beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fully. Gradually add in sugar, vanillaa and almond extracts. Fold cream cheese into the beaten heavy cream until evenly combined. Spoon into cooled crust. Arrange strawberries over the top of filling. Melt shortening and chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries. Refrigerate for 1 to 2 hours. Serve the same day you prepare.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/strawberry-cream-slab-pie-2/