CRUST:

1 1/2 c. plain cookies or vanilla wafers, finely crushed (I use the cheapest cookies I can buy)
1/4 c. butter, melted

Mix butter with crushed cookies in a pie plate and press to form crust. Bake at 350 degrees for 10 minutes.

FILLING:

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
1 c. ripe strawberries, washed & hulled
1/2 c. water
1 1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 tbsp. butter
1 tsp. finely grated lemon peel
2 drops red food coloring
3 c. fresh cantaloupe balls, drained

Mix cream cheese and milk together and spread over bottom of cooled crust. Crush berries and combine with water; simmer 5 minutes and press through sieve. Discard seeds. Blend sugar, cornstarch and salt; stir into strawberry mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring over low heat for 2 minutes. The mixture will be thick and translucent. Remove from heat and stir in butter and lemon peel. Add food coloring. Cool until lukewarm. Place cantaloupe balls in pie shell on top of cheese spread; spoon strawberry glaze over them. Put in refrigerator for at least 3 hours so glaze will set firmly.