SINGLE PIE CRUST:

1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

Combine flour and salt. Cut in Crisco. Sprinkle with water, one tablespoon at a time. toss with fork. Work dough into a firm ball. Roll on floured surface to 1 1/2 inch larger than pan. Put in pan and flute edge. Prick bottom and sides with fork. Bake at 425 degrees for 10-15 minutes.

FILLING:

1/2 c. whipping cream
1 (3 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
1 can pie filling (cherry, strawberry or blueberry)

Whip cream and set aside. Beat cream cheese, vanilla, and powdered sugar until well mixed. Combine with whipped cream. Spread in pie crust. Chill several hours. Spread pie filling on top and return to refrigerator. Serves 6 - 8 inch pie pan.

For FRESH STRAWBERRY PIE: Use Salada Pie Glaze from the Jello section in the grocery store.