1 low-fat graham cracker pie shell
1 (4 oz.) pkg. low or no-fat cream cheese
1/2 c. low or no-fat sour cream
4 oz. frozen low calorie whipped topping
1 small pkg. sugar-free vanilla cook and serving pudding
1 pt. strawberries, cleaned and sliced
1/4 c. sugar
1 tsp. vanilla
1 small pkg. sugar-free Jell-O
2 c. water

Prepare strawberries. Place in pie crust and set aside. In a medium saucepan, mix gelatin and pudding mix. Add 2 cups water. Cook over medium heat until thick and bubbly, stirring constantly. Pour over berries just enough glaze to cover with thin layer. Set aside. In medium bowl, beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla gently. Spoon over glazed berries. Cover and refrigerate at least 4 hours before serving.