1 1/4 c. sugar
1 1/2 c. water
4 tbsp. cornstarch
1 tbsp. lemon juice
Red food color
8 oz. cream cheese (softened with 1 tbsp. milk)
1 baked pie shell
1 quart fresh strawberries (quartered)**

Mix sugar, cornstarch, and water. Cook until thick and clear. Remove from heat and add lemon juice and food color. Let cool. Soften cream cheese with 1 Tbsp. milk. Using a spoon, spread cream cheese all over bottom of cooked pie shell. Place cut up berries in the pie shell. Pour glaze over berries. Refrigerate to get cool. When ready to eat, top with whipped cream or cool whip. Refrigerate leftovers.

(*Peaches can be substituted and color orange instead of red.)