CRUST:

3/4 c. flour
1/2 c. shredded Monterey Jack cheese
1/2 c. Swiss cheese, shredded
1/4 c. medium cheddar cheese, shredded
1/4 tsp. dry mustard
1/4 tsp. salt
2 tbsp. melted butter

To make crust, mix all ingredients except butter in large bowl; mix in butter. Turn dough out onto lightly floured surface; knead about 3 minutes or until dough is workable.

Press dough evenly into a 9-inch metal pie plate; flute edge and prick bottom of crust with fork. Chill 20 minutes. Bake crust in 400 degree oven 15-20 minutes until golden brown. Remove to rack to cool.

FILLING:

1 lb. cream cheese, softened
1/4 c. powdered sugar
2 tbsp. whipping cream
2 tbsp. pineapple juice
1 1/2 tsp. vanilla
1 c. strawberry pieces

To make filling, beat cream cheese and powdered sugar on medium speed in mixer bowl until smooth and creamy. Reduce speed to low; gradually add cream, juice and vanilla. Mix until thoroughly blended. Fold in strawberries. Spread mixture evenly into cooled pie shell; chill.

TOPPING:

1 1/2 c. whipping cream
1 tbsp. sugar
1 tsp. vanilla

To make topping, whip cream to form soft peaks; add sugar and vanilla. Whip until stiff. Top pie with cream. If desired, garnish with seasonal fruit. Serve immediately.