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

Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind, and 2 cups Cool Whip in bowl. Beat with wire whisk until blended, about 1 minute.

Spoon half the filling into the crust; arrange berries, stem 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.