Strawberry Port Pie

1/2 cup port wine -- (good quality)
3/4 cup water
1 large strawberry gelatin
10 ounces frozen sliced strawberries
2 teaspoons lemon juice
3 ounces cream cheese
1 tablespoon milk
1 pie shell -- baked 9"
whipped cream

Heat Port and water to simmering. Remove from heat; add gelatin and stir until dissolved.

Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice.

Chill until mixture begins to thicken.

Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell. Pour in partially thickened gelatin mixture; chill several hours or overnight until firm.

Garnish with whipped cream before serving.

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