Farm Family Recipes

Beat the cheese with the sugar and vanilla until very light. Whip the cream with the instant pudding mix and a little sugar until firm. Fold the pie shell with the filling, smooth the top. Arrange the sliced berries attractively on the top of the cheese filling. Refrigerate the pie. Combine the remaining berries and sugar in a sauce pot and heat while mashing the berries. Bring to a boil. Add enough lemon juice to the cornstarch to make a thin paste then add it to the cooking berry mix. Cook until the glaze thickens and clears. Strain and cool the glaze slightly. Spoon/brush/drizzle the glaze over the top of the berries on the pie. Chill thoroughly before serving.