1 pt. strawberries
1 pkg. (4 serving size) Jello vanilla instant pudding
1 c. sour cream
1/4 c. milk
2 tsp. grated lemon or orange rind
3 1/2 c. Cool Whip
1 graham cracker pie crust

Hull berries, set aside. Combine pudding mix, sour cream, milk, rind and 2 cups 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 before serving. Garnish with remaining Cool Whip and additional strawberries, if desired.