Rhubarb Berry Cheesecake Pie
  1. In a large mixing bowl, beat the cream cheese and sweetened condensed milk until smooth.
  2. Beat in lemon juice, lemon peel, vanilla, and salt. Pour into crust.
  3. Cover and refrigerate for 2 hours.
  4. In a saucepan, bring the rhubarb and 1/4 cup of water to a boil. Reduce heat, simmer uncovered for 10 minutes or until rhubarb is tender; drain.
  5. In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it stand for 1 minute. Stir gelatin and sugar into rhubarb mixture; bring to a boil.
  6. Remove from heat and stir in lemon juice. Cover and refrigerate until slightly thickened.
  7. Stir in strawberries.
  8. Spoon over pie. Refrigerate for 2–3 hours or until set.