1 pre-baked pie crust shell, baked according to package directions or recipe
1 package (8 oz.) Kraft Philadelphia Cream Cheese, softened
1 cup Kraft Cool Whip Whipped Topping, thawed
Reserved strawberry juices
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Let's Make It
Hull, wash and slice the strawberries and place them in a large bowl. Sprinkle them with the sugar and mix gently to coat. Refrigerate until juicy. You can do this ahead of time to get a good sauce! Meanwhile... bake your pie crust. I used a frozen pie crust for convenience, but any pie crust should work fine. Remember to poke holes in the crust before baking. Cool completely.
Check on your berries and remove about 1/2 cup, refrigerating the remainder. Mash the 1/2 cup of berries and keep them separate. While the crust is baking, beat together the cream cheese, Cool Whip, about 1/4 cup of the strawberry juices and your mashed strawberries. Refrigerate cream cheese mixture until the crust is cool. After the crust is completely cool, spread the cream cheese mixture on the bottom and along the sides of the pie crust. Save a couple of tablespoons for garnish. Cover and refrigerate until just about ready to serve.
Strain the strawberries, but SAVE the juices, and gently fill the pie crust (as much as what looks good to you) with the strawberries. Garnish with reserved cream cheese mixture and a whole strawberry. To serve: Drizzle individual plated slices with strawberry juices and Enjoy!