Ingredients

The following ingredients have 8 Servings
  • 1 baked pie crust ((completely cooled))
  • 8 ounce package cream cheese (, softened)
  • 1 1/2 cups granulated sugar (, divided )
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • Zest from 1/2 lemon (, optional )
  • 2 pounds strawberries ((washed, hulled and dried))
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 3 ounce package strawberry gelatin

Instruction

  • Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add the whipping cream and vanilla and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.
  • Place the strawberries on top of the cream cheese layer. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier.
  • In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick. Remove from heat and stir in gelatin. Stir for one minute, or until the gelatin has dissolved. Allow to cool slightly (about 5-10 minutes), then pour evenly over the top of the strawberries, making sure they all get coated with the glaze.
  • Refrigerate for 2 to 4 hours, or until it has set. Store in the refrigerator until ready to serve. Slice and enjoy!