1 baked, 9-inch pastry shell
1 small package (3 oz.) cream cheese, softened
Juice of ½ lemon
1 cup whipping cream
½ cup sugar
2 cups whole, fresh strawberries
1 scant cup Smucker’s currant jelly
Mix cream cheese with lemon juice. Whip cream; add sugar gradually. Fold whipped cream into cream cheese mixture; spread into cooled, baked pastry shell. Arrange strawberries upright over whipped cream mixture. (If berries are very large, cut in half to completely cover top of pie.) Melt jelly and pour over strawberries. Refrigerate until set, at least 2 hours.