1 (9 inch) unbaked pie shell, pastry or graham cracker
6 c. strawberries (about 1 1/2 qts.)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
1 (3 oz.) pkg. cream cheese, softened

Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and strawberries gradually. Cook over medium heat, stirring constantly until mix thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese until smooth. Spread on bottom of pie shell. Fill shell with remaining strawberries; pour cooked strawberry mix over top. Refrigerate at least 3 hours. Garnish with whipped cream if desired.

VARIATION: Substitute raspberries for the strawberries.