1 (3 1/2 oz.) pkg. custard pudding mix
2 c. milk
1 c. sweetened whipped cream
4 (3/4-inch thick) slices pound cake, crumbled
2 c. fresh sliced strawberries
1 (9-inch) graham cracker crust pie shell

Combine pudding mix and milk in a saucepan. Bring mixture to a full boil, stirring constantly. Remove pan from heat. Cool for 5 minutes. Fold in whipped cream. Add pound cake and 1 cup of strawberries. Turn mixture into pie shell. Chill until set, at least 2 hours. Arrange remaining berries on top of pie before serving.