Remove softened pie crust from packaging. Unroll the crusts onto a lightly floured surface, stacking the crusts on top of each other.
Use a rolling pin to roll them out into a 17 x 12 inch rectangle.
Lay the crust onto an ungreased 15 x 10 x 1 inch pan. Press the crust into the corners of the pan and fold over any extra, even with the edge of the pan. Crimp edges and prick the crust with a fork.
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Bake 10-12 minutes or until golden brown. Remove from oven and cool completely.
In a medium bowl, combine cream cheese, sugar, and milk. Mix until smooth.
Spread cream cheese mixture onto crust and chill for 1 hour in refrigerator.
Rinse and slice berries. Then gently dry them.
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Place berries into a large bowl, add strawberry glaze, and gently stir to coat berries.
Spoon berry mixure onto cream cheese topping. Cover and refrigerate until ready to serve. Note: I suggest serving it fairly quickly, as the crust gets soggy after a while.