Slammin’ Strawberry Shortcake Pie

Prep Time 15 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 310kcal



  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box


  • 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


  • 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.
  • Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
  • 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 strawberries. Cover and refrigerate any remaining pie.
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