1 pt. strawberries
1 pkg. (4 serving size) sugar-free vanilla instant pudding & pie filling
1 c. (1/2 pt.) light sour cream
1/4 c. skim milk
2 tsp. grated orange or lemon peel
3 1/2 c. thawed lite whipped topping
1 prepared 9" graham cracker pie crust

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