Ingredients
Crust:
2 cups flour
1 cup Crisco
2 TBS sugar mixed to form crumbles
½ cup cold water mixed until bough ball can be formed.
Strawberry compote:
5 ½ cups fresh strawberries €“ quartered
1 ½ cups sugar
½ cup strawberry Jello
4 Tablespoons cornstarch
Layer 1:
8 oz. strawberry cream cheese
1 cup powdered sugar
2 cups Riche€™s whipped topping
6 Tablespoons of above strawberry mixture
4 oz. Marzetti€™s Strawberry fruit dip
Layer 2:
12 oz. white chocolate chips
5 Tablespoons heavy cream
3 Tablespoons butter
1 egg yolk
1 teaspoon almond extract (optional)
¾ cup slivered blanched almonds (optional)
1 ½ cups heavy cream
Layer3:
18 strawberry marshmallows
1 cup of strawberry compote
15 oz. evaporated milk
1 cup Rich€™s whipped topping
1 ½ cups heavy cream
Directions
Crust:
Roll out, place in pie plate and flute edge as desired. Bake at 350 degrees for 20 minutes or until golden brown, cool and set aside.
Strawberry compote:
Cook mixture over medium heat in a large sauce pan until it begins to thicken and boil heavily. Remove from heat, let cool, and set aside. Once cool, line cooled pie crust with half of strawberry compote saving other half for later.
Layer 1:
Dollop nearly all of layer one over strawberry compote lined crust (you should have some left for later), line this with fresh sliced strawberries. With remaining layer 1 mixture add the 4 oz. Marzetti€™s Strawberry fruit dip, mix, and spread over fresh strawberries.
Layer 2:
In a medium sauce pan melt butter and heavy cream together until butter is completely dissolved and mixture begins to bubble slightly. With a few tablespoons of the cream/butter mixture in a small bowl, temper egg yolk set aside. Immediately add in white chocolate chips stirring until melted, add in the tempered egg yolk and mix until smooth. Next, add in the almond extract and slivered almonds and mix well. Set aside to cool. In a stand mixer with a whisk, beat 1 ½ cups heavy cream until fluffy. Gently fold in cooled white chocolate mixture and spoon over layer 1.
Layer3:
In a medium double boiler, combine and melt above ingredients together until marshmallows are completely dissolved. Set aside to cool. Beat 1 ½ cups heavy cream in stand mixer until fluffy, gently fold strawberry marshmallow mixture into heavy cream until well blended. Finally, fold in Rich€™s topping and spread onto layer 3. Garnish as desired, chill, and enjoy.