Ingredients
Instructions
- Combine sugar and cornstarch; set aside.
- Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
- In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
- Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
- Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
- Stand the uncooked whole berries, stem end down, on top of cream cheese.
- Pour hot cooked berries over whole berries.
- Refrigerate until set, about 3 hours.
- Garnish with whippped cream and serve.