2 quarts fresh strawberries
1/2 cup creamy peanut butter
1/2 cup white sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spread 1/2 cup of the strawberries over the bottom of a 12 inch springform pan.
Dir the peanut butter in a medium bowl. Stir in the sugar until the sugar is dissolved. Pour the remaining liquid over the strawberries.
Pour the whipped topping over the strawberries. Place the pie on a larger serving pan.
Bake in preheated oven for 40 minutes, or until custard has set and top is golden. Cool before serving.