2 packages (3 oz. each) softened cream cheese
9-inch graham cracker crust or baked pie shell
3 cups whole strawberries, hulled
1/2 cup red currant jelly

Spread cream cheese in crust evenly, being careful to not break the crust. Arrange the berries with the pointed side up in a single layer on top of the cream cheese. Chill.

Heat the jelly until smooth, then spoon over the berries. Refrigerate and serve, or serve at once while jelly is still warm. Serves 6 to 8.

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