Pastry shell
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. dairy sour cream
1 to 1 1/2 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
Red food coloring

Make pastry shell and cool. Beat cream cheese until fluffy; add sour cream and beat until smooth. Spread on bottom of shell and refrigerate. Wash and hull strawberries. Mash enough uneven ones to make 1 cup. Force through sieve and add water to make 1 cup. Mix sugar and cornstarch. Add 1/2 cup water and strawberries. Cook over medium heat, stirring, until mixture is clear and thickened; then boil about 1 minute. Stir to cool slightly and add a little red food coloring, if necessary.

Fill shell with remaining berries, tips up, and pour cooked mixture over top. Chill 1 hour.