• 6 ounces

  Nilla wafer cookies

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• 2 tablespoons

  sugar

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• 5 tablespoons

  unsalted butter, melted

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• 2/3 cup

  plus 2 tablespoons sugar

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• 1/2 cup

  cran-raspberry juice

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• 2 quarts

  strawberries (8 cups), hulled and thinly sliced

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• 1/4 cup

  cornstarch

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• 1/2 cup

  heavy cream

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Crust:

Heat oven to 350 degrees F. Combine Nilla wafers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 degrees F for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.

Filling:

In medium-size saucepan, combine 2/3 cup of the sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.

In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.