Step 1

Preheat oven to 425 degrees F. and press pie crust into a 9” pie plate. Crimp the edges as desired.

Step 2

Press holes in the bottom and along the sides of the crust. If desired, place a piece of parchment paper over the pie crust and fill with pie weights or dry beans. This will help the crust from shrinking.

Step 3

Bake for 8-10 minutes until the edges are golden brown, then remove the pie weights and place back into the oven for an additional 4-5 minutes until the bottom is golden brown. Set on a wire rack to cool to room temperature.

Step 4

In a large bowl, beat the cream cheese with an electric mixer until smooth.

Step 5

Add the vanilla and powdered sugar and mix on low speed until combined and smooth.

Step 6

Add the heavy cream and mix on low until incorporated, then increase speed to high for about 1 minute until thick and fluffy.

Step 7

In a large glass measuring cup, add the hot water and sprinkle the Jell-O over top and whisk until the powder dissolves. Add in the remaining cold water and whisk.

Step 8

Spread cream cheese filling into the bottom of the cooled pie crust.

Step 9

Top the cream cheese filling with the sliced strawberries, then carefully pour the Jell-O mixture over the strawberries to fill the crust.

Step 10

Refrigerate for 4-6 hours or until completely set. Top with whipped cream and fresh berries if desired and serve!