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STRAWBERRY CREAM PIE
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Strawberry Cream Pie | |
1 pint | strawberries |
1 package (4 serv. size) | instant vanilla pudding and pie filling |
1 cup (1/2 pint) | sour cream |
1/4 cup | milk |
2 tsps | grated lemon peel |
3 1/2 cups | frozen whipped topping, thawed |
1 9" graham cracker pie crust
Hull strawberries and set aside. Combine pie filling mix, sour cream, milk, rind, and 2 cups of the whipped topping in bowl. Beat with wire whisk until well blended. Spoon half the filling into the crust. Arrange berries, stem end down, in filling and press down. Top with remaining filling.
Freeze 1 hour or chill in refrigerator for 3 hours before serving. Garnish with additional strawberries.
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