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Slammin’ Strawberry Shortcake Pie

(15)
  17 reviews
  • 15 min prep time
  • 1 hr 55 min total time
  • 7 ingredients
  • 8 servings
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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
Cholesterol
10mg
3%
Sodium
350mg
15%
Potassium
190mg
5%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
7%
Sugars
21g
Protein
4g
% 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

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