1 stick or 1/2 packet pie crust mix
6 c. strawberries (about 1 1/2 qt.)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
Red food color
3 oz. pkg. cream cheese, softened

Prepare 9 inch baked pie shell as directed on package. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir in few drops red food color; cool. Beat cream cheese until smooth, spread on bottom of cooled baked pie shell. Fill shell with remaining berries, pour berry mixture over top. Chill at least 3 hours or until set. Fresh Raspberry Pie: Substitute 6 cups raspberries for the strawberries. Fresh Peach Pie: Substitute 5 cups sliced peaches (7 medium) for the strawberries. To prevent peaches from darkening, use a granulated ascorbic acid mixture as directed on package.