Instructions: Soften cream cheese; spread in bottom of cooled pie shell. Fill with 3 c. berries. Combine 1 c. berries and the water; bring just to boiling, reduce heat, and simmer for 2 min. Strain, reserving juice (about 1/2 c.). Combine sugar and cornstarch; gradually add juice. Cook, stirring constantly, till thick and clear. Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Serve with whipped cream.

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