Slammin' Strawberry Shortcake Pie
1refrigerated pie crust, softened and baked as directed on box
1 boxvanilla instant pudding and pie filling mix
1 pkg(3 oz) ladyfingers, split
2 csliced fresh strawberries
1 pkg(8oz) frozen whipped topping, thawed (3 cups)
·fresh straberries for garnish, if desired
How to Make Slammin' Strawberry Shortcake Pie
- Heat oven to 450. Bake pie crust as directed on box for one crust baked shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
- Make pudding as directed on box using 2 cups of milk. Let stand to thicken slightly.
- Place half of the lady fingers, cut sides down, on cooled pie crust. Spread half of the pudding over ladyfingers. Top with 1 cup of the sliced strawberries. Place remaining ladyfingers, cut sides down, over strawberries. Top with remaining pudding and remaining 1 cup sliced strawberries. Gently spread whipped topping evenly over top of pie. Refrigerate at least 1 hour until chilled.
Garnish with fresh strawberries, if desired.