Reader Recipe from Dina Crowell
Strawberry Shortcake Pie - the perfect summer pie for barbecues, parties, or a random family night! It combines the sweetness of the shortcake with the texture of a pudding pie! Ladyfingers are the star of this sweet treat! Ladyfingers are a classic spongecake that is very popular when making Tiramisu.
STRAWBERRY SHORTCAKE PIE
1 Pillsbury refrigerated pie crust, softened as directed on box
2 cups sliced fresh strawberries
2 cups of milk
1 8 oz. tub cool whip
1 package (4 serving size) vanilla pudding mix
1 package Ladyfingers
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.
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. Garnish with fresh strawberris if desired.
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