Strawberry-Topped Orange Cream Pie

Strawberry-Topped Orange Cream Pie

Cool your palate after a spicy meal with refreshing, fruity slices of pie.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

1
box (4-serving size) white chocolate instant pudding and pie filling mix
3/4
cup fat-free (skim) milk
1
teaspoon grated orange peel
1 1/2
cups frozen (thawed) fat-free whipped topping
1
graham cracker crumb crust (6 oz)
1 1/2
cups quartered fresh strawberries
  1. In medium bowl, beat pudding mix, milk and orange peel with wire whisk or electric mixer 1 minute. With rubber spatula, fold in whipped topping. Pour into crust.
  2. Arrange strawberries on filling. Refrigerate at least 1 hour or until set before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
To garnish, sprinkle grated orange peel around the edges of dessert plates and place small strawberry halves, cut sides down, around each plate.
Mix things up by topping the pie with any fresh fruit. Try 1 1/2 cups blueberries or raspberries or a mixture of both.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 260mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 21g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 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;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.