Heat oven to 450 degrees. Remove pie crusts and on a lightly floured surface unroll and stack on top of each other. With a rolling pin roll into a 17x12" rectangle to fit into a 15x10" baking pan. Make sure to roll dough evenly so it will bake evenly. Press into ungreased pan and onto corners. Crimp edges and prick entire crust with a fork. back 10-12 minutes until golden brown. Cool completely.
Mix cream cheese, sugar and milk until smooth. Spread into cooled crust lined pan. Refrigerate until set, approx. 1 hour.
Gently mix sliced strawberries and strawberry glaze and smooth evenly over cream cheese topped crust. Cover and refrigerate until serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-cream-cheese-slab-pie/