Strawberry Sour Cream Pie

1. 1

   Hull berries, rinse, and set aside.

2. 2

   Combine pie filling mix, sour cream, rind and 2 cups whipped topping in a bowl, Beat with a wire whisk until well blended, about 1 minute.

3. 3

   Spoon half of the filling into the pie crust; arrange berries, stem side down in filling and press down.

4. 4

   Top with remaining filling.

5. 5

   Freeze l hour or chill in the refrigerator for 3 hours.

6. 6

   Before serving, garnish with he remaining whipped topping and additional berries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.