I love recipes that conjure up fond memories; this slight variation of the "Strawberry Glace Pie" recipe from the Betty Crocker Cookbook does just that for me. It makes me think of warm summer days, cookouts, and my mother. It is always a hit and so easy to make, especially if you buy ready-made crusts at the grocery store.

Ingredients:

• Pastry for one pie crust (I buy store bought crusts)
• 1 1/2 quarts strawberries (3 pints)
• 1 cup sugar
• 3 TBSP cornstarch
• 6 oz. whipped cream cheese

Directions:

1. Bake pastry for one crust pie according to directions on box. Cool completely.
2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
3. Spread cream cheese in pie crust. Top with remaining whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.

Variations:

Peach Glace pie: Substitute 5 cups sliced peaches (5 medium) for the strawberries. To prevent peach from discoloring, use fruit protector as directed on package.

Raspberry Glace Pie: Substitute 6 cups raspberries for the strawberries.

Believe it or not, this simple concoction is so delicious. It reminds me of strawberry cheesecake, (but without the guilt!)

Ingredients:

• 2 pints of fresh strawberries
• 1 cup fat free sour cream
• 1 cup brown sugar

Directions:

1. Wash and hull the strawberries.
2. To serve: First dip a strawberry in the sour cream, then the brown sugar. Enjoy! It tastes just like cheesecake.

Variation:

Try sliced bananas instead of the strawberries.