Slammin’ Strawberry Shortcake Pie

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.

  • prep time 15 min
  • total time 1 hr 55 min
  • ingredients 7
  • servings 8

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
  • 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
    14%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    1g
    1%
      Sugars
    21g
    21%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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