Strawberries & Cream Pie

2 3-ounce packages cream cheese, softened

1 cup heavy or whipping cream

1 teaspoon vanilla extract

Sugar

1 6-ounce ready-to-use graham-cracker pie crust

1 1/2 pints strawberries

1 tablespoon cornstarch

About 4 1/2 hours before serving or early in the day:

1. In large bowl, with mixer at medium speed, beat cream cheese, heavy or whipping cream, vanilla extract, and 1/4 cup sugar until stiff peaks form. Spoon cream-cheese mixture into pie crust; cover and refrigerate until set, about 3 hours.
2. Meanwhile, prepare strawberry glaze:  Wash and hull strawberries; pat dry on paper towels. With potato masher, crush enough strawberries to measure 1/2 cup; reserve remaining whole strawberries. In 1-quart saucepan, mix cornstarch, 1/2 cup sugar, and 1/4 cup water until blended; add crushed strawberries and cook over medium heat until mixture boils and thickens; boil 1 minute. Remove saucepan from heat; cool glaze.
3. When cream-cheese filling is set, top with whole strawberries. Pour glaze over strawberries; refrigerate until glaze is set, about 1 hour. Makes 6 servings.