1/2 cup (1 stick) 60% vegetable oil spread
3/4 cup granulated sugar
2 tsp vanilla extract, divided
1/2 cup plus 1 Tbsp HERSHEY'S cocoa, divided
1 1/4 cups all-purpose flour
1/2 cup HERSHEY'S chocolate syrup, divided
1 pkg (8oz) nonfat cream cheese
1 cup powdered sugar
2 cups sliced fresh strawberries
1/4 cup HERSHEY'S strawberry syrup

Heat oven to 325 degrees F. Lightly grease 12-inch pizza pan. Beat vegetable oil spread, granulated sugar and 1 tsp vanilla until creamy. Add 1/2 cup cocoa; beat well. Gradually add flour and 1/4 cup chocolate syrup, beating until well combined. Press dough evenly into prepared pan forming cookie crust. Bake 20 to 25 minutes or until set. Cool completely. Prepare filling by combining cream cheese, powdered sugar, remaining 1 Tbsp cocoa and remaining 1 tsp vanilla extract. Spread over crust to within 1-inch of edge. Cover; refrigerate until cold, about 1 hour. Just before serving, place sliced strawberries on top; drizzle with remaining 1/4 cup chocolate syrup and strawberry syrup. Cut into slices; serve immediately.

12 servings.

Nutritional Facts:
Calories: 310
Fat: 7g
Protein: 8g
Carbs: 58g
Fiber: 0g
Cholesterol: 0g
Sodium:190mg