Prep Time: 1 hour Bake Time: 30 minutes Cooling Time: 4 hours Total Time: 5 hours   For the Pie Crust: 2 ½ cups all-purpose flour 1–2 teaspoons brown sugar 1 teaspoon kosher salt 1 stick unsalted butter, room temperature, cut into small pieces so that it’s easier to blend 6–8 teaspoons of ice-cold ice water 8 graham cracker sheets, crushed into crumbs   For the Pie Filling: 8 ounces PHILADLEPHIA Cream Cheese, softened ⅓ cup sweetened almond milk ½ teaspoon pure vanilla extract 3 tablespoons powdered sugar   For the Pie Topping: 1 can (21 oz.) strawberry pie filling with no artificial colors or preservatives added 1 ½ cups COOL WHIP Topping, thawed   Pie Crust:

1. In a bowl, mix the all-purpose flour, brown sugar and salt.
2. Next, add the butter and ¼ cup of water and combine using a pastry blender until it is thoroughly mixed.
3. Once the dough is mixed, take it all out of the bowl and hold it in your hand. If it holds together, then the dough is ready. If it doesn’t, beat the dough back, add a little bit more water and keep kneading it. The dough should be able to hold together without getting overly sticky.
4. Flatten the dough and wrap it in plastic. Refrigerate it for 1 hour.
5. Using a rolling pin, roll out the dough on a lightly floured surface to a 12” circle that’s about ⅛” thick. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
6. Carefully place onto a 9” pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim dough to within ½ of the edge of pie dish using kitchen scissors.
7. Boundary design: Roll the hanging dough on the edge to form a neat rim over the dough and then use your thumb and two fingers to form crimped edges.
8. Refrigerate the pie shell for 15–20 minutes.
9. Layer the graham cracker crumbs over the refrigerated pie shell to fit the circular base and freeze for 20 minutes.
10. Preheat oven to 375°F. Bake pie shell for 20-25 minutes. The pie shell should appear light brownish. Let the pie shell cool for an hour.

Pie Filling:

1. Using a hand blender, blend the cream cheese until smooth.
2. Add the sweetened almond milk and keep blending until smooth.
3. Mix in the vanilla extract and powdered sugar and beat until smooth.
4. Pour into the prepared pie crust, cover the entire pie and refrigerate for 3–4 hours.

Pie Topping:

1. Top pie crust with pie filling; spread in an even layer. Top with dollops of COOL WHIP.