Notes from the Test Kitchen:
Sweet, fresh and satisfying, this pie is a terrific blending of light summer berries and creamy cream cheese. I could eat this for breakfast, lunch and dinner... and maybe for a snack too!
THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions. Cool.
Mix cream cheese, sweetened condensed milk, Real Lemon lemon juice, and vanilla. Beat well. Refrigerate.
In a small sauce pan, mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear. Remove from heat and add box of strawberry jello. Allow to cool slightly before pouring over strawberries.
Divide cream cheese mixture between two pie crusts. Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without Cool Whip.