In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy.

Stir in vanilla and almond extract.

In a separate bowl, whip cream until peaks form.

Fold into cream cheese mixture.

Spread over bottom of baked pie shell.

Chill.

In a saucepan, mix together sugar and cornstarch.

Stir in water until smooth.

Add grenadine and lemon juice.

Bring to a boil over medium heat.

Cook 5 minutes, stirring constantly, or until thickened.

Allow to cool, then chill.

Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated.

Spread over cream cheese layer.