2 (3 oz.) pkg. cream cheese, softened
1 c. whipping cream
1 tsp. vanilla extract
1/4 c. sugar
1 (6 oz.) ready-to-use graham cracker pie crust
1 1/2 pt. strawberries
1 tbsp. cornstarch

About 4 1/2 hours before serving or early in day.

STEP 1: In large bowl, with mixer at medium speed, beat cream cheese, whipping cream, vanilla extract, and 1/4 cup sugar until stiff peaks form. Spoon cream cheese mixture into pie crust; cover and refrigerate until set, about 3 hours.

STEP 2: Meanwhile, prepare strawberry glaze. Wash and hull strawberries; pat and dry on paper towels. With potato masher, crush enough strawberries to measure 1/2 cup, reserve remaining whole strawberries. In 1 quart saucepan, mix cornstarch, 1/2 cup sugar, and 1/4 cup water until blended; add crushed strawberries and cook over medium heat until mixture boils and thickens; boil 1 minute. Remove saucepan from heat; cool glaze.

STEP 3: When cream cheese filling is set, top with whole strawberries. Pour glaze over strawberries, refrigerate until glaze is set, about 1 hour. Makes 6 servings.