1 cooled baked pie shell, 9 inch
1 (3 oz.) pkg. cream cheese, room temp.
1/2 c. confectioners' sugar
1/2 tsp. vanilla
1 c. heavy cream, whipped stiff
1 qt. strawberries
1 c. sugar
3 tbsp. cornstarch

Blend cream cheese, confectioners' sugar and vanilla. Combine with whipped cream. Spread evenly in bottom of baked pie shell and chill 1-2 hours in refrigerator.

Wash, hull and drain berries. Place half of berries in cream coated shell (upside down with pointed ends up).

Mash and strain remaining berries until juice is well extracted. Bring juice to a boil and slowly stir in sugar and cornstarch (which have been mixed together). Cook slowly about 10 minutes stirring occasionally. Cool. Pour over uncooked berries in pie shell, spreading evenly. Chill until very cold. Serves 6-8.