Strawberry Cream Pie with Sweet Crust

2 cups fresh strawberries
8 ounces cream cheese
2 tablespoons granulated sugar
2 tablespoons lemon juice
2 tablespoons cream
1-ounce carton of Cool Whip
2 cups flour, plain
1/2 lb margarine, melted
1/2 cup powdered sugar
One 3-ounce box strawberry Jell-O
1 cup water
1 cup sugar
2 tablespoons corn starch

Preheat oven to 350F. First make the crust: melt the margarine and add to the 2 cups flour and powdered sugar. Mix well and "dump" into a medium sized pizza pan. The dough will roll up. Pat evenly onto pan and bake at 350 degrees until dough is lightly brown. Do not over bake. Let crust cool. Mix the softened cream cheese; add the lemon juice, granulated sugar and cream, and blend well and spread over, the crust. Slice strawberries and place on top of cream cheese. Make a glaze of sugar and corn starch. When thickened, add the strawberry Jell-O. Put dry Jell-O powder into glaze. Do not add water to Jell-O. Let cool and pour on top of strawberries and top with Cool Whip. This dessert will keep 30 or 40 days refrigerated. Cut pie in squares to serve.

Serves 15.

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Cajun Country -- New Iberia, Louisiana