CRUST:

6 tbsp. butter, softened
2 tbsp. packed brown sugar
1 egg yolk
1/4 tsp. almond extract
1/4 tsp. salt
2/3 c. all-purpose flour
2 c. Mornin' Gems Corn Flakes crushed to 1/3 c.

GLAZE:

1/3 c. water
1/3 c. sugar
1 1/2 tsp. cornstarch
1 tsp. lemon juice
2 drops red food color

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
1 pt. strawberries, halved

To prepare crust, preheat oven to 375 degrees. Butter 9-inch tart pan or cake pan with removable bottom. In large bowl of electric mixer, cream butter and brown sugar. Add egg yolk, extract and salt.

Gradually add flour and Corn Flake crumbs. Mix well. Shape into ball. Press into bottom and sides of pan. Bake 12-15 minutes or until golden brown. Cool.

To prepare glaze, in small saucepan combine water, sugar, cornstarch, lemon juice and food color. Heat to boiling. Boil 2 minutes. Remove from heat and let stand, stirring occasionally to cool while preparing filling.

To prepare filling, in small bowl of electric mixer combine cream cheese and milk. Spread onto bottom and sides of crust. Arrange strawberries on top of cheese. Refrigerate until ready to serve. Makes 8 servings.

Measure and crush cereal in glass measure.