1 pt. strawberries
1 sm. pkg. Jello vanilla flavor instant pudding
1 c. sour cream
1/4 c. milk
2 tsp. grated orange or lemon rind
3 1/2 c. thawed Cool Whip topping
1 prepared 9" graham cracker crumb crust

Hull berries and set aside. Combine pudding mix, sour cream, rind and 2 cups of the whipped topping 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 one hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries if desired.