1 Ready-Crust graham cracker pie crust (6 oz.)
4 oz. cream cheese, softened
1/4 c. sugar
1/2 c. sour cream
1 tsp. vanilla
4 oz. frozen nondairy whipped topping, thawed
1 pt. strawberries, sliced
1 c. strawberry glaze

Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set, at least 4 hours. Store leftovers in refrigerator.