1 (9-inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle sweetened condensed milk (not evaporated)
1/3 c. ReaLemon lemon juice
1 tsp. vanilla extract
1 qt. fresh strawberries (cleaned and hulled)
1 (16 oz.) pkg. prepared strawberry glaze, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand until smooth. Stir in lemon juice and vanilla. Pour into prepared crust; chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.