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1 6 oz. prepared graham cracker pie crust
4 oz. cream cheese, softened
1/4 c. sugar
1/2 c. sour cream
1 tsp. vanilla
4 oz. frozen non-dairy whipped topping, thawed
1 pt. fresh strawberries, thinly sliced
1 c. strawberry glaze

Beat cream cheese until smooth. Gradually beat in sugar. Add sour
cream and vanilla. Fold in whipped topping. Spread then 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.

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