Strawberry Cream Pie

• 1 pint strawberry
• 3 12 ounces vanilla flavor instant pudding and pie filling mix (4 serving size)
• 1 cup sour cream
• 14 cup milk
• 2 teaspoons grated lemon rind or 2 teaspoons grated orange rind
• 16 ounces frozen whipped topping
• 1 (9 inch) graham cracker pie crust

1. Hull the strawberries, setting 1-3 especially pretty un-hulled ones aside for garnish.
2. Combine the pie filling mix, sour cream, milk, rind, and 2 Cups of the whipped topping in a large bowl.
3. Beat with a wire whisk until well blended.
4. Spoon the filling mix into the pie shell and arrange the strawberries, tops down, in the pie filling, gently pressing down until they just touch the pie crust.
5. If your berries are extremely large you can cut them into narrower pieces to make them fit.
6. If you want your pie to set quickly, freeze for 1 hour then before serving top with the remaining whipped topping and garnish with the reserved berries.
7. If it will be a few hours before serving, spread the whipped topping over the pie and garnish with the reserved strawberries, then chill at least 3 hours.

strawberry, vanilla flavor, sour cream, milk, lemon rind, graham cracker pie crust

Taken from www.food.com/recipe/strawberry-cream-pie-515844 (may not work)