1 (9 inch) crumb crust or baked pastry shell
1 pkg. (8 oz.) cream cheese
1 1/3 c. (15 oz. can) Bordens Eagle Brand condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla

Soften cream cheese. Whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla extract, blend well. Pour into crust. Chill 2-3 hours before garnishing top of pie with strawberry glaze.

GLAZE:

1 pt. (2 c.) strawberries
1 c. water
1/2 c. sugar
2 tbsp. cornstarch

Simmer 1 cup berries and 2/3 cup water for 3 minutes. Blend sugar, cornstarch and remaining water. Add to boiling mixture, stirring constantly, until mixture thickens. Add remaining berries, cool. Top the pie and chill 1 hour before serving. Garnish with whipped cream if desired.