Festive fresh pie made with fresh strawberries, juicy blueberries, no-bake cheesecake filling, and a buttery cookie crust. Perfect for summer celebrations.
In a microwave safe bowl melt white chocolate on high for 30 seconds, stir with spatula, if not completely melted, return to microwave for 10 seconds, stir and repeat until chocolate is melted and smooth.
Dipping Strawberries: Cut 6-8 same sized strawberries in half using a tooth pick to hold them spoon melted chocolate over them, set on parchment paper to dry, I like to pop them in the refrigerator to speed up the process of the chocolate hardening.
Spread the remainder of the melted chocolate in a thin layer over the bottom and up the sides of the shortbread cookie crust. Wait for chocolate to set before moving to the next step, or place in freezer to expedite.
Place sliced strawberries evenly in bottom of pie over the white chocolate.
Place cream cheese, and instant pudding, in mixing bowl. Using the whisk attachment mix on low, gradually drizzle in milk. Continue to whip until smooth and fluffy, about 3 minute. Spread cheesecake filling over strawberries.
Layer blueberries on top of cheesecake layer.
Garnish: pipe whipped topping around the edges and decorate with chocolate covered strawberries. Place in refrigerator for 1 hour before cutting and serving.