Chocolate Graham Cracker Crust
1-1/4 cups grahamn cracker crumbs
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioner's sugar
5 tablespoons melted butter
1/4 cup granulated sugar
3 tablespoons cornstarch
1-1/2 cups milk
1 cup white chocolate chips
1 teaspoon vanilla
3 drops red food coloring
1 container (12 oz.) non-dairy topping-thawed
2 cups chopped strawberries
1 tablespoon strawberry jelly
6 chocolate kisses
1. Crust - mix crumbs, cocoa and sugar in medium bowl. Stir in melted butter and press the mixture into a 9" glass pie plate. Place in freezer until ready to fill.
2. Filling - mix sugar and cornstarch in medium saucepan. Over medium heat, gradually stir in the milk. Stir constantly until the mixture thickens and comes to a boil (about 5 min)
Remove from the heat.
Stir in white chocolate, vanilla and food coloring until smooth.
Transfer to a large bowl; cover with plastic wrap and cool at room temperature.
3. When cool - whip chocolate mixture until smooth. Add all but 1 cup of whipped topping and fold in.
4. Spread half of the filling over the bottom of the crust.
Top with chopped strawberries, cover with remaining filling.
Refrigerate at least 4 hours to set.