Reserve half of the biggest strawberries, set aside. Put remaining strawberries, about 1-1/2 cups, in a blender. Process until smooth. If needed, add water to puréed berries to equal 2 cups; pour into a small saucepan. Add sugar and cornstarch; bring to a boil, stirring, for one minute. Remove from heat; cool. Spread cream cheese in bottom of pie crust; arrange reserved berries on top, pointed-end up. Pour cooled strawberry sauce over top. Refrigerate for 2 hours. To serve, top with whipped cream.
Tip: While strawberries are plentiful, whip up a recipe for Flamingo Punch…it’s so easy. In a blender, combine one cup hulled strawberries, one cup diced, seeded watermelon, 1/2 cup orange juice and 1 tablespoon lime juice; mix at medium-high speed until puréed; strain. Stir in one cup chilled club soda and serve.
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