(2) 9" deep dish pie crusts
8oz brick cream cheese
1/4 cup powdered sugar
3 quarts strawberries, hulled and sliced
2 cups sugar
2 cups water
1/4 cup karo white corn syrup
1/4 cup cornstarch
pinch of salt
1/4 cup strawberry jello powder from packet
whipped cream for garnish
Beat cream cheese with powdered sugar until thick and fluffy. Divide in half and spread onto bottom of cooled pie crusts.
Divided strawberry slices in half and arrange over cream cheese.
Cook sugar, water, corn syrup, cornstarch and salt over medium heat until thickened. Remove from heat, stir in jello and allow to cool. Once cooled pour over strawberries and refrigerate for 4 hours or overnight until jello has set.
Serve with whipped cream.
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