Spread 1 package refrigerator cookie dough on 2 (9 inch) round tins or 1 (13 to 14 inch) pizza pan for crust. Bake and cool.

Whip together and spread on crust: 1 c. sour cream 1 c. powdered sugar

Arrange strawberries, cut in half, on top of cream mixture. Top with glaze. Garnish with whipped cream, if desired.

GLAZE:

2 c. water
1 1/4 c. sugar
1/4 c. cornstarch

Mix together and boil until clear. Stir in:

Cool and pour over strawberries.