This was absolutely delicious!! The original recipe called for more sugar in the filling, but I found it way too sweet (and I like sweet!) so I reduced it a bit. I also subbed a crumb crust for the wheat one, not only is it easier, but it adds so much to the overall flavor of the dish. A definite hit in my house that I will for sure make again!
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter or margerine
5-6 c. fresh sliced strawberries
1/2 c. white sugar
2 tbsp cornstarch
1 c. boiling water
1 (3oz) pkg strawberry gelatin
1 container of lemon cream cheese
1 container of plain cream cheese
& 2 tbsp lemon juice
& 2 tbsp powdered sugar
Mix ingredients well. Press into 9" pie pan. Bake at 325 F for 10 minutes. Let cool.
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Mix cream cheese with lemon juice and powdered sugar until smooth. (if using premade lemon cream cheese skip this step)
Once gelatin mix and crust are cool, spread cream cheese mixture over the bottom and sides of crust.
Place sliced strawberries on cream cheese. Pour cooled gel mixture over strawberries.
Refrigerate until set.