1 pt. strawberries
1 pkg. (4 servings size) Jello vanilla flavor instant pudding and 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 Bird Eye Cool Whip whipped topping

Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups of the whipped topping in bowl. Beat with wire whisk until well blended, about 1 minutes. 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 before serving. Garnish with remaining whipped topping and additional strawberries, if desired.