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One baked deep dish pie shell
1 cup sugar
1 cup water
2 heaping tablespoons cornstarch
2 tablespoons white Karo syrup
1/2 small (3-ounce) package raspberry or strawberry
1 quart whole strawberries, washed and hulled

1 pound unsalted butter, room temperature
1 1/2 pounds cream cheese, room temperature
1 (16-ounce) box confectioners sugar
1 1/2 teaspoons vanilla

Cook sugar, water, cornstarch, and karo syrup until thick and
clear. Add 1/2 package of jello. Add 1 quart strawberries and
turn into baked crust.

Frosting: Cream butter and cream cheese until fluffy. Reduce
speed and add sugar and vanilla, beating until combined. Frost

Yield: one pie.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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