Cream Base:
8 OZ Philly cream cheese (softened)
1 can condensed milk
½ C lemon juice
1/8 TSP salt
1 TSP vanilla
9″ graham cracker pie shell
Strawberry Layer:
2 PT fresh or frozen strawberries
¾ C sugar
2½ TBS cornstarch
¼ TSP salt
1 C water
Temperature:
Beat the cream cheese until light. Add condensed milk and beat in. Stir in the lemon juice with a spoon (do not beat). Add the salt and vanilla. Pour into the graham cracker crust. Chill for 2-3 hours.
Blend or food process 1 PT of strawberries. Add the sugar, cornstarch, salt and water. Cook on low until thickened then allow to cool for 10 minutes. Slice the remaining PT of strawberries and arrange half of them over the cream base. Pour the strawberry mix over them. Layer the other half of the strawberries on top then chill another 3-4 hours. Top with Cool Whip or whipped cream.