PIE CRUST:

2 sticks prepared pie dough

8 oz. cream cheese
1/2 c. powdered sugar
2 tbsp. milk
1 c. whipping cream
1/2 c. almonds, toasted
1 qt. strawberries
1 tbsp. lemon juice

Line jelly roll pan with pie dough. Bake 8-10 minutes; cool. Beat cheese, sugar, milk and lemon until fluffy. Beat cream and add. Fold in almonds that have been chopped. Spread over cooled crust and refrigerate, 2 hours. Slice strawberries and lay on top. Pour glaze over all and refrigerate 2 hours.

GLAZE:

1 1/2 c. water
3 tbsp. cornstarch
1 c. crushed berries

Cook until clear.