|Cream cheese||3 Ounce|
|Crumb crust||9 Inch|
|Cornstarch||1 1⁄2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Cointreau||1⁄4 Cup (4 tbs)|
|Light corn syrup||3 Tablespoon|
|Orange sections||2 1⁄2 Cup (40 tbs)|
|California strawberries||1 Pint|
Soften cream cheese.
Blend cream cheese, 2 tablespoons sugar, milk and 1/2 teaspoon vanilla together; spread in bottom of pie crust.
Mix cornstarch with 3 tablespoons sugar in saucepan; blend in orange juice and Cointreau.
Cook, stirring constantly, until thickened.
Stir in remaining vanilla; cool well.
Blend in corn syrup.
Arrange orange sections in pie crust, reserving several for garnish; top with halved strawberries, cut sides up.
Arrange reserved orange sections in center of pie.
Spoon cooled orange glaze over fruit; chill for about 3 hours or until firm.