Strawberry Cream Pie
Source: Cool Whip

1 pint strawberries
1 pkg. vanilla instant pudding
1 cup sour cream
1/4 cup milk
2 tsp. orange or lemon zest
3 1/2 cup cool whip thawed
1 (9-inch) graham cracker crust

Hull berries and set aside.

Combine pudding mix, sour cream, milk, zest, and 2 cups Cool Whip 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 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining cool whip and additional strawberries.