ONE 9-INCH PIE:

1 prebaked 9-inch pastry shell
1 pkg. (8 oz.) cream cheese, softened
1/2 c. powdered sugar

STRAWBERRY FILLING:

1 box fresh strawberries
1/4 c. water
2/3 c. granulated sugar
4 tsp. cornstarch
Whipped cream
Grated coconut for garnish (opt.)

1. Use a store-bought pastry shell or prepare and bake your own according to your own recipe. Cool.

2. Blend cream cheese and powdered sugar. Spread in bottom of pastry shell.

3. Rinse berries, hull and sort, reserving largest and best berries. Crush enough remaining berries to make 1 cup.

4. In small saucepan, mix water, granulated sugar and cornstarch. Add crushed berries. Bring to a boil. Cook for 2 minutes or until thick and clear. Cool.

5. Press whole berries, tips up, into cream cheese. Spoon cooled strawberry mixture evenly over berries.

6. Chill for 3 to 4 hours. Sprinkle with coconut, if used.

7. When ready to serve, top pie with whipped cream or serve cream alongside.