9 inch baked pie shell
3 oz. cream cheese, softened
4 tbsp. lemon juice, divided
Berry juice or water
2/3 c. sugar
1/2 c. water
3 tbsp. cornstarch
1 (3 oz.) pkg. strawberry Jello
1 qt. halved or sliced fresh or frozen strawberries
Whipped cream

Whip cream cheese with 1 tablespoon lemon juice until soft and creamy. Spread carefully on bottom of baked pie shell.

Combine 3 tablespoons lemon juice with berry juice to equal 1 cup. Place in medium saucepan and add sugar. Bring to boil.

Make a paste of 1/2 cup water and cornstarch. Add to boiling sugar-water. Cook until thickened; add Jello. Let cool 5 minutes. Fold in strawberries and pour into pastry shell. Chill several hours and serve topped with whipped cream.