1 graham cracker pie crust
1/2 pt. fresh strawberries
1 lg. pkg. sugar-free vanilla instant pudding
1 c. sour cream
1/4 c. milk
2 tsp. lemon peel
2 c. thawed whipped topping

In bowl combine: pudding, sour cream, milk and lemon peel. Then fold in the whipped topping. Pour 1/2 of the pudding mixture into the graham cracker crust. Then put the fresh strawberries over that and put the rest of the pudding mixture over the strawberries. Refrigerate until firm and serve.