The strawberries are still plentiful in our area and still quite tasty! I made this torte today, but really think it would be as good without the crust and just put in pretty glass bowls or parfait glasses. The recipe called for a round springform pan, but I used a heart shaped one.
Chocolate Strawberry Torte
1/2 cup plus 2 teaspoons butter (no substitutions), divided
2 cups chocolate graham cracker crumbs (about 26 sqs.)
1/4 cup sugar
12 ozs. frozen whipped topping, thawed
8 oz. sour cream
1 pkg. (4 serving size) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 square (1 oz.) semisweet chocolate
Melt 1/2 cup butter. In a bowl, combine the cracker crumbs, melted butter and sugar. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan; refrigerate.
In a mixing bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over the crust. Arrange strawberries over the top. Spread with remaining filling. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.
