Strawberry Cheesecake Pie

Prick the bottom and sides of the pre-made pie crust with a fork. Bake according to package directions and allow it to cool completely.

In the bowl of a stand mixer, beat the softened cream cheese until smooth and creamy.

Add the thawed whipped topping, powdered sugar, vanilla extract, and sweetened condensed milk to the cream cheese.

Add a splash of heavy whipping cream and mix on medium speed until all ingredients are well combined and the filling is smooth.

To make the glaze, combine granulated sugar, cornstarch, and water in a medium saucepan. Whisk until smooth.

Bring the mixture to a boil over medium heat, whisking constantly. Continue to cook until the mixture thickens.

Remove the saucepan from the heat and immediately whisk in the strawberry gelatin mix until it is completely dissolved.

Set the glaze aside to cool slightly while you prepare the rest of the pie.

Pour the cheesecake filling into the cooled, baked pie crust and spread it evenly with a spatula.

Arrange the sliced fresh strawberries over the top of the cheesecake filling.

Carefully spoon the cooled strawberry glaze over the strawberries, ensuring they are all coated.

Refrigerate the pie for at least 4 hours, or until the filling and glaze are fully set.

Slice and serve, topping with an extra dollop of whipped topping if desired.