1 pt. strawberries - sliced
1 small pkg. vanilla instant pudding - sugar-free
1 cup light sour cream
1/4 cup skim milk
2 tsp. orange or lemon zest
3 1/2 cup thawed lite cool whip
1 prepared 9" graham cracker pie crust.
Hull berries rinse, slice and set aside, reserving a few for garnish. Combine pie filling, sour cream, milk, zest, 2 cups cool whip in a bowl. Mix with whisk until well blended, about 1 min. Spoon 1/2 into crust. Add strawberries and gently push into the cream. Top with remaining filling. Freeze 1 hour or chill 3 hours before serving. Garnish with the rest of the cool whip and additional strawberries.
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