Marbled Strawberry & Cream Pie

One 9-inch / 23-cm Prepared, Baked, and Cooled Graham Cracker Crust
1 Envelope Unflavored Gelatin
1/4 Cup / 60 ml Cold Water
1/2 Cup / 125 ml White Sugar
3/4 Cup / 180 ml Boiling Water
1 Package (10 oz. / 283 g) Frozen Sliced Strawberries in Syrup
2 Tbsp. / 30 ml Watkins Strawberry-Kiwi Beverage Concentrate
1/2 Cup / 125 ml Whipping Cream
1 Package (3 oz. / 85 g) Cream Cheese, softened
1/3 Cup / 80 ml Powdered Sugar
1 1/2 teas. / 7.5 ml Watkins Vanilla  

In large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.  Add sugar and boiling water; stir until sugar and gelatin are dissolved.  Stir in strawberries and Beverage Concentrate.  Stir until strawberries are separated and partially thawed.  Chill until partially set.  When gelatin is ready, whip cream until soft peaks form.  With same beaters, beat together cream cheese, powdered sugar, and Vanilla in small bowl until smooth.  Fold in whipped cream.  Alternately spoon mounds of cream cheese mixture and gelatin mixture into pie crust.  Run a knife or spatula through mixture to get marbled effect.  Chill 3 to 4 hours or until set.  Makes 10 servings.

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