We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Slammin’ Strawberry Shortcake Pie

(15)
  17 reviews
  • 15 min prep time
  • 1 hr 55 min total time
  • 7 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Refrigerated pie crust makes an easy base for this scrumptious strawberry dessert recipe that features layers of ladyfingers, vanilla pudding and fresh berries. From Stacey Boyd, Bake-Off® Monthly Challenge.

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
box (4-serving size) vanilla instant pudding and pie filling mix
2
cups milk
1
package (3 oz) ladyfingers, split
2
cups sliced fresh strawberries
1
container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh strawberries, if desired

Steps

  • 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 Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
  • 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 Garnish with fresh strawberries. Cover and refrigerate any remaining pie.
  • 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 Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
  • 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 Garnish with fresh strawberries. Cover and refrigerate any remaining pie.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
% Daily Value
Total Fat
14g
21%
Saturated Fat
8g
40%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
7%
Sugars
21g
21%
Protein
4g
4%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved