Directions

• In a large bowl, combine half of the strawberries and lemon juice;
• mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a
• large bowl, combine the cream cheese, lemon peel and remaining sugar
• until smooth. Spread into the crust.
• In a large saucepan, combine cornstarch and reserved strawberry
• mixture until blended. Bring to a boil; cook and stir for 2 minutes
• or until thickened. Stir in food coloring if desired. Cool slightly.
• Fold in blueberries and remaining strawberries. Spread over cream
• cheese mixture. Cover and refrigerate for at least 3 hours. Yield:
• 6-8 servings.