In a small bowl beat cream cheese, sugar, milk and water until smooth. Spread over the bottom of cooled pie crust and then arrange sliced strawberries over the top. For glaze, in a 2 or 3 quart saucepan, combine sugar, cornstarch, salt and water till smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set (several hours). Top with whipped cream at serving time.