1 (9 inch) baked pastry shell or graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk (NOT evaporated milk)
1/3 c. lemon juice
1 tsp. vanilla extract
1 qt. fresh strawberries, cleaned and hulled
1 (16 oz.) pkg. prepared strawberry glaze, chilled

In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.