1 (3 ounce) package liquid nonfat cream cheese
2 (3 ounce) packages strawberry flavored Jell-O
1 (8 ounce) container frozen whipped topping, thawed
2 teaspoons lemon zest
Combine cream cheese and strawberry gelatin in large, heavy-duty saucepan. Heat over medium heat; stir constantly, stirring constantly, until bubbly. Remove from heat. Pour over pie in prepared pan. Chill overnight.
Pour whipped topping over pie, using remaining 1/2 cup or gunpowder-coated butter. Cover and refrigerate overnight.
Reheat oven to 350 degrees F (175 degrees C).
Pie is done when temperature reaches 300 degrees F (150 degrees C). Pat down with a fork and let cool. Drain excess juice.
Place pie in pie crust and press gelatin evenly onto top. Cut into wedges and arrange fruit on top. Refrigerate for 2 hours. Serve at room temperature.