1 c. flour
6 tbsp. butter
1 tbsp. sugar
Dash of salt

CREAM CHEESE MIXTURE:

1 (3 oz.) pkg. (or 1/2 of an 8 oz. pkg.) cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1/2 c. whipping cream (which has been whipped)

STRAWBERRY FILLING:

2 pt. strawberries
3/4 c. sugar
2 tbsp. cornstarch
3/4 c. cold water
1 (3 oz.) pkg. strawberry or wild strawberry Jello
Dash of salt
1 1/2 tbsp. butter
1 tsp. vanilla

Mix together flour, butter, sugar and salt with a pastry blender (as for pie crust). Pat dough to cover bottom and sides of 9 inch pie pan. Bake at 350 degrees until very slightly browned (10-15 minutes). Allow crust to cool.

Mix together cream cheese, powdered sugar, vanilla, whipping cream (which has been whipped). Pour cream cheese mixture into cool pie crust and return to refrigerator to keep cool.

Next, cut up 2 pints strawberries (or a little more if desired) and set aside in large bowl.

In a saucepan, mix together sugar, cornstarch and cold water. Cook mixture until thick and clear. Add package of Jello. Add to mixture salt, butter, vanilla and a few drops of red food coloring, if desired. Pour mixture over strawberries gently to coat. Allow strawberry mixture to cool and then pour over cream cheese mixture in pie crust. Cool pie for several hours or overnight. If desired, top with whipped cream. Serves 6-8.

Note: Raspberries and raspberry Jello can be used as substitutions in this recipe.