1 pt. strawberries
1 (4 servings size) pkg. Jello vanilla instant pudding and pie
1 c. sour cream (1/2 pt.)
1/4 c. milk
2 tsp. grated orange or lemon rind
3 1/2 c. Cool Whip topping
1 prepared 9-inch graham cracker crust

Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind, and 2 cups of the Cool Whip in a bowl. Bet with wire whisk until well blended (approximately 1 minute). Spoon 1/2 the filling into the crust, arrange the berries stem down in the filling and press down. Top with the remaining filling. Freeze 1 hour or chill in the refrigerator for 3 hours before serving. Garnish with remaining topping and additional strawberries if desired. Serves 8.