1 stick or 1/2 packet pie crust mix
6 c. strawberries (about 1 1/2 qt.)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
Red food color
1 (3 oz.) pkg. cream cheese, softened

Prepare 9-inch baked pie shell as directed on package. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in few drops red food color; cool.

Beat cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with remaining berries; pour berry mixture over top. Chill at least 3 hours or until set.

FRESH RASPBERRY PIE:

Substitute 6 cups raspberries for the strawberries.

FRESH PEACH PIE:

Substitute 5 cups sliced peaches (7 medium) for the strawberries. To prevent peaches from darkening, use a granulated ascorbic acid mixture as directed on package.