1 package (4-serving size) French Vanilla instant pudding
1 cup sour cream
¼ cup milk
2 teaspoons grated orange rind
2 cups Cool Whip (a little more than ½ of an 8 oz. container)
2 cups fresh strawberries or red raspberries (rinsed and patted dry)
Combine pudding mix with milk, sour cream and orange rind.
Beat until smooth. Fold in 2 cups of whipped topping.
Spoon ½ of mixture into graham cracker or * Pecan Shortbread pie shell.
Arrange fruit over pudding and press down lightly.
Top with remaining pudding mixture.
Garnish with remaining whipped topping and fresh berries.
Chill at least 3 hours before serving. (or freeze for an hour!)
Pecan Shortbread Pie Crust
1 cup all-purpose flour
1/2 cup crushed pecans
1/4 cup brown sugar
1/2 cup butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix together flour, pecans, and sugar.
Stir in butter until well blended.
Pat mixture into a lightly greased 9 inch pie plate.
Bake for10-12 minutes, until it just begins to turn golden.
Cool completely before filling.
- I added a little more fruit and very gently mixed the fruit into the cream just a bit.
- Try the orange, it was a hit…but it can be left out if you’ve got finicky eaters.
- Shortbread Piecrust is easy and awesome for any chilled or pudding type pie.
- Serving a party? Gently pat crust into a 9 X 13” pan, bake, and double the filling.
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