South Jersey Dining Guide

Bertha Kerbowski - Clementon

1 9-inch baked pie shell
6 cups strawberries (washed and hulled)
1 cup sugar
3 tbsp cornstarch
1/2 cup water
1 3-oz pkg cream cheese (softened)

Mash enough berries to measure one cup. Blend sugar and cornstarch; stir in water and crushed berries. Cook, stirring constantly until mixture thickens and boils. Boil while stirring one minute. Cool mixture. Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with remaining berries. Pour cooked berry mixture over top. Refrigerate several hours or until set. Serve with whipped cream, if desired.

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