Strawberry Cream Cheese Pie
2 deep dish pie crusts, cooked as directed and cooled
Cream Cheese Filling:
8 oz cream cheese, softened
1 can condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 cup sugar
1/4 cup all purpose flour
1 1/2 cup water
1 sm box strawberry jello
3 cups sliced fresh strawberries
Mix cream cheese, condensed milk, lemon juice and vanilla. Beat well and refrigerate while preparing the glaze.
In a small saucepan, mix sugar and flour...then add the water, jello and strawberries together. Bring to a boil then remove from heat. Let cool and refrigerate for 1/2 hour.
Divide the cream cheese mixture between the two pie shells. top with cooled glaze and refrigerate for another hour before eating. Great topped with coolwhip..and this is a great summer desert!