2 c. fresh strawberries
2 c. sugar
2 c. water (cold)
1/3 c. cornstarch
1/3 c. light corn syrup
1/8 tsp. salt
4 tbsp. butter
2 (3 oz.) pkgs. cream cheese
1 pkg. strawberry gelatin
2 pie shells
1 lg. container non-dairy whipped topping

Bake and cool pie shells. Spread cream cheese on pie shells. Arrange strawberries on cream cheese. Mix sugar, cold water, cornstarch, syrup, butter, and salt. Bring to a boil and cook until thick (5-7 minutes). Remove from heat and stir in Jello while hot. Let cool (almost congealed - can do this by putting mixture in refrigerator). After cooled, pour over strawberries. Top with whipped topping and chill. Yield: 2 (9 inch) pies.