1 pkg. (4 serving) vanilla instant pudding and pie filling
1 c. sour cream
1/4 c. milk
2 tsp. grated orange or lemon rind
1 (9 inch) graham cracker crust (pie)
1 pt. fresh strawberry, hulled, rinsed and patted dry

Combine vanilla pudding mix, sour cream, milk and orange rind in a large bowl. Add whipped topping and beat with wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust.

Press strawberries stem sides down into the mixture, then top with the remaining mixture. Freeze pie for 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and strawberries. 8 servings.