1 (15 ounce) can peeled and cored strawberries
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/4 cup water
1/8 teaspoon lemon zest
1 (8 ounce) package frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 cup fruit preserves
Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan, combine strawberries, cream cheese, sugar and eggs. Bring to a boil, stirring occasionally. Reduce heat, and simmer 20 minutes.
In a large bowl, beat the cream cheese and whipped topping. Mix in the milk and water and bring to a boil. Continue to beat until blended, about 15 minutes.
Stir fruit preserves into whipped topping, mixing just until. Spoon mixture into pie crust. Chill before cutting into squares. Serve warm.
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