Ingredients

• 2 9-inch pie shells, baked
• 1 (4 ounce) package instant vanilla pudding
• 1 (3 ounce) package strawberry gelatin
• 16 ounces fat free cream cheese, softened
• 1 tablespoon cornstarch
• 1 cup water
• 2 cups skim milk
• 1/2 cup sugar
• 1 quart fresh strawberries, washed,dried & sliced,reserving 16 whole strawberries for garnish

Instructions

1. Bake pie shells according to package directions for a pie that will have refrigerated filling.

2. In saucepan mix cornstarch, gelatin mix, pudding mix and sugar.

3. Add 1 cup water and 1 cup milk, stirring to wet the dry ingredients.

4. Add cream cheese, cut into chunks, and cook on low, stirring with whisk until cream cheese melts and sauce is slightly thickened.

5. Remove pot from heat and stir in remaining cup of milk, stirring with a whisk to blend well.

6. Pour 1/4 of sauce into each pie shell; cover with 1/4 of sliced strawberries, pressing the berries into the sauce.

7. Repeat procedure making a second layer of sauce in each pie shell, ending with strawberries on top.

8. Cover with plastic wrap and chill until pies are set- several hours.

9. Just before serving, top each slice with a little fat-free non-dairy topping and one whole strawberry for garnish.

10. NOTE: This can be made with raspberry gelatin mix and fresh raspberries.

11. I've even made it with peach gelatin and fresh peaches (dipped in lemon juice to prevent discoloration), and drained.