pastry crust for 1 pie
1/2 c sugar
2 tsp vanilla
2 (8oz) cream cheese, softened
1 tsp grated lemon zest
1 pint of fresh whole strawberries
1 (21oz) can of cherry pie filling
In a small bowl combine cream cheese, sugar, vanilla and lemon zest. Beat until smooth and well blended. Spread evenly into cooled baked shell.
Arrange strawberries over cream cheese mix, press in lightly. Spoon pie filling over strawberries. Refrigerate at least 2 hours or overnight before serving.
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