1 qt. strawberries
1 (3 oz.) pkg. cream cheese
3 tbsp. cornstarch
1/3 c. heavy cream, whipped
1 (9") pastry shell, baked
1 1/4 c. sugar
1 tbsp. lemon juice

Wash, drain and hull strawberries. Work cream cheese with a fork until soft; spread over bottom of the pastry shell in pan. Select half of the choicest whole berries; press firmly into cream cheese with the tips up. Mash remaining berries and strain. Measure juice and, if necessary, add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch together in saucepan. Gradually stir in the strawberries and lemon juice. Cook over low heat, stirring constantly, until thick and clear, about 5 or 6 minutes. Stir in a few drops of red food coloring if necessary. Remove from heat and cool. Pour around berries in pastry shell. Chill about 3 hours, or until firm. Decorate with whipped cream.