strawberry cream pie

1 pint strawberries
1 package (4 serving size) instant Jell-O pudding (vanilla flavor)
1 cup sour cream
1/4 cup milk
2 teaspoons grated lemon rind
3-1/2 cups Cool Whip
1 9″ baked pie crust

Combine pudding mix, sour cream, milk, lemon and two cups of Cool Whip in blow. Beat with wire whisk until blended, about 1 minute. Spoon half the filling onto crust; arrange berries, stems down, in filling and press. Top with remaining filling. Freeze 1 hour or chill 3 hours before serving. Garnish with Cool Whip and more berries if desired. From Adrienne Vendig.

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