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.
Slammin’ Strawberry Shortcake Pie
- Prep Time 15 min
- Total 1 hr 55 min
- Ingredients 7
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
-
Step3Place 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.
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Step4Garnish with fresh strawberries. Cover and refrigerate any remaining pie.
Nutrition
310
Calories
14g
Total Fat
4g
Protein
43g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 130
- 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
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