Put the dry ingredients in a very large bowl.
Stir it up with a pastry blender to evenly spread the ingredients through the flour.
Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
Dump it onto a pastry mat and pull together to form a large ball. Don't over mix.
Divide the pastry in half. Divide half into two parts so that you will have three pieces all together.
Wrap the three pieces separately in plastic wrap. Chill.
Preheat oven to 400 F.
For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet. Roll the pastry up onto your rolling pin and transfer to the cookie sheet. Trim the edges along the top of the cookie sheet.
Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
Bake 10 minutes and then remove the foil and bake until evenly browned. Do not underbake ..you want the pastry nice and crisp. Cool for an hour before adding the first layer.
CREAM CHEESE LAYER
Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.
Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
Add the water and bring to a boil, stirring the whole time.
Add the package of gelatin and stir.
Add the diced strawberries to the pot and allow to cool for to room temperature.
Spoon the filling over the cream cheese layer and chill.
Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding. Using a pastry bag with a large star tip decorate and then slice and serve.