1 (9 inch) pie shell, baked and cooled
1 lb. fresh strawberries
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. sugar
1/2 tsp. vanilla
1/2 c. strawberry preserves

Rinse and hull strawberries; set aside. In small mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Spread mixture evenly over bottom of pastry shell. Place whole strawberries, stem side down, on top of filling. In small saucepan, melt preserves over low heat; cool slightly. Spoon over berries. Chill pie before serving. Makes 1 (9 inch) pie.