1 pt. strawberries
1 pkg. (4 serving size) Jello vanilla flavor instant pudding & pie filling
1 c. (1/2 pt.) sour cream
1/4 c. milk
2 tsp. grated orange or lemon rind
3 1/2 c. thawed Cool Whip whipped topping
1 prepared 9" graham cracker crumb 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 1 hour or chill in refrigerator 3 hours. Garnish with remaining Cool Whip and additional strawberries, if desired. This can be made sugar free by using sugar free pudding mix and plain pie crust.