FILLING:

2 pie crusts, baked
1 (8 oz.) pkg. cream cheese
2 c. strawberries
1 (16 oz.) carton Cool Whip

GLAZE:

1 (3 oz.) pkg. strawberry Jello
2 c. sugar
1/3 c. Karo syrup
2 c. water
1/2 c. cornstarch
4 tbsp. butter
Dash of salt

FILLING: Whip cream cheese and 1/2 of Cool Whip until smooth. Spread on bottom of cooled pie shells, put whole berries on top of cheese mixture. Pour glaze on berries and top with remaining Cool whip.

GLAZE: Mix cornstarch with cold water. Add all other ingredients except Jello. Mix and bring to a boil. Cook until thick. Take off heat and stir in Jello. Refrigerate until congealed.