1 pt. strawberries
1 pkg. (4 serving size) Jello vanilla instant pudding and pie filling
1 c. sour cream
1/4 c. milk
2 tsp. grated orange or lemon rind
3 c. Cool Whip, divided
1 prepared 9 inch graham cracker crust

Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups of the Cool Whip in bowl. Beat with wire whisk until well blended, about 1 minute. Spoon half the filling into crust; arrange berries, stem down, in filling and press down. Top with remaining filling. Freeze one hour or chill in refrigerator 3 hours before serving. Garnish with remaining Cool Whip and strawberries if desired.