- 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 4 ounces frozen non-dairy whipped topping, thawed
- 1 pint fresh strawberries, thinly sliced
- 1 cup strawberry glaze
- Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.
- Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries.
- Cover with inverted dome and chill until set; at least 4 hours. Store leftover pie in refrigerator.