15 oz. pkg. all ready pie crust
1 tsp. flour

FILLING:

1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1/4 to 1/2 tsp. almond extract
1 c. whipping cream, whipped
1/2 c. semi sweet chocolate chips
1 tbsp. shortening
4 c. fresh strawberries, washed and hulled

Preheat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan or 10 inch tart pan. Place prepared crust in bottom and up sides of pan. Trim edges. Generously prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Cool.

In large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract, blend well. Fold in whipped cream. Spoon into cooled pie crust. Arrange strawberries pointed side up over filling. Chill. In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Drizzle over strawberries and filling. Chill until set. Store in refrigerator.

NOTE: If desired, dip pointed end of each strawberry in melted chocolate to cover half of strawberry. Set stem end down on waxed paper lined tray. Chill until set. Arrange on top of chilled filling. Makes 10 to 12 servings.