Categories: pie-cobbler-cheesecake-tarts

Ingredients

• 1 9-inch frozen piecrust
• 1 8 oz. pkg. cream cheese, softened
• 1/3 cup sugar
• 2 Tbsp. milk
• 1 tsp. vanilla extract
• 3 cups whole strawberries, washed and hulled
• 3 Tbsp. apricot jam
• 1 Tbsp. sugar
• 1 tsp. vanilla extract

Directions

1. Bake the pie crust according to the package directions and then set it aside to cool.
2. In a mixing bowl, beat together the cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled piecrust, spreading it evenly in the shell.
3. Arrange the strawberries, bottoms up,(narrow part) on top of the filling.
4. Heat the apricot jam, sugar and vanilla extract together in a saucepan, stirring occasionally, until the mixture just begins to boil.
5. Remove the pan from the heat and use a pastry brush to paint each berry with the glaze.
6. Chill for 30 minutes before serving.

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