1 (9 inch) pastry shell, baked
1 qt. strawberries
3 oz. cream cheese
1 c. sugar
3 tbsp. cornstarch
Whipped cream
Slivered almonds

Wash, drain and hull strawberries. Spread over bottom of cooled baked pie shell softened cream cheese. Cover with half the strawberries. Wash and drain remaining berries until juice is extracted, if needed add water to make 1/2 cup juice. Bring juice to boil, gradually add sugar and cornstarch. Cook over low heat, stirring constantly, until boiling. Pour over berries in pie shell. Chill 2 hours. Decorate with whipped cream and slivered almonds.