Fresh Strawberry Cheesecake Pie

The cheesecake layer is my favorite.

 I was telling Sherri the saga (yes, saga) of why I made this pie...trust me, the story isn't that interesting...anywho, she told me to share the recipe.  I have to admit up front that there really isn't a 'recipe' for this, but I will give you some general directions.

Fresh Strawberry Cheesecake Pie

1. Bake a pie crust. I used refrigerated pie crust dough that comes from the store, but home made would be fine.  I suppose you could use graham cracker crust - which would elevate this pie into the 'no-bake' category.

2. Whip 8 oz. (room temperature) light cream cheese (neufchatel) and add in about 1/4 cup (more or less to taste) powdered sugar. Gently beat in some Cool-whip (about a cup?). Spread in the bottom of your cooled crust.

3. Slice up a bunch of Strawberries (about 4 cups).  I used my egg slicer, but a knife is fine.

4. Mix Strawberries with something. I used slightly cooled Danish Dessert (found in the Jello section of the grocery store), but feel free to use whatever glaze you have available.

Steve assured me that Upside-down Strawberry Cheesecake Pie tasted just about as good.