2 LAYER STRAWBERRY PIE

2 LAYER STRAWBERRY PIE 1 (3 ounce) package cream cheese 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup heavy cream 1 (9 inch) baked pie shell 1/3 cup white sugar 2 tablespoons cornstarch 1/3 cup water 1/3 cup grenadine syrup 1 tablespoon lemon juice 2 cups fresh strawberries, hulled In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.