Slammin’ Strawberry Shortcake Pie

Slammin’ Strawberry Shortcake Pie
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  1. Crust
  2. 1
  3. Pillsbury® refrigerated pie crust, softened as directed on box
  4. Filling
  5. 1
  6. box (4-serving size) vanilla instant pudding and pie filling mix
  7. 2
  8. cups milk
  9. 1
  10. package (3 oz) ladyfingers, split
  11. 2
  12. cups sliced fresh strawberries
  13. 1
  14. container (8 oz) frozen whipped topping, thawed (3 cups)
  15. Fresh strawberries, if desired
  1. 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  2. 2 Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
  3. 3 Place half of the ladyfingers, 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 before serving.
  4. 4 Garnish with fresh strawberries. Cover and refrigerate any remaining pie
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