1 (9 inch) unbaked pie shell
1 qt. strawberries
1 sm. pkg. cream cheese
1 to 2 tbsp. milk
1 c. sugar
3 tbsp. corn starch

Soften cream cheese with the milk and spread on pie shell. Top with washed, hulled and drained berries. Crush the extra berries and reserve the juice. Add enough water to the juice to make 1 1/2 cups. Put in saucepan and add sugar and corn starch. Bring to a boil stirring constantly until thick. Pour over berries that have been arranged over cheese mixture.

Cool 2 to 3 hours in refrigerator before serving. Can be decorated around edge with whipped topping.