Directions

1. 1

   In a small saucepan, whisk together the cornstarch and sugar. Gradually add the water, stirring constantly until the mixture is smooth and lump-free. Place the saucepan over medium-high heat and bring to a boil. Continue cooking and stirring for 2 minutes, until the mixture thickens and becomes translucent. Remove from heat.

2. 2

   While the cornstarch mixture is still hot, add the strawberry gelatin powder and stir until completely dissolved. Allow the gelatin mixture to cool to room temperature, then transfer it to the refrigerator. Chill for 30-45 minutes, stirring occasionally, until it reaches a slightly thickened, syrup-like consistency but is not yet fully set.

3. 3

   In a small bowl, beat the softened cream cheese with the powdered sugar, milk, and vanilla extract until smooth and creamy. Spread this cream cheese mixture evenly over the bottom of the baked pie crust, creating a smooth layer that reaches to the edges.

4. 4

   Arrange the sliced strawberries in a single layer over the cream cheese filling, covering it as fully as desired. Carefully spoon the thickened gelatin mixture evenly over the strawberries, ensuring all fruit is coated with the glaze.

5. 5

   Refrigerate the pie for at least 2 hours, or until the gelatin is completely set and firm to the touch. The pie can be made up to 24 hours in advance. Serve each slice with a generous dollop of whipped cream on top.