Source: dLife

Pistachio pudding and strawberries, with whipped topping in a shortbread crust.

Servings

16 oz fresh large strawberries , chopped
1 tbsp sweetener (sugar substitute) (equal to 2 tablespoons sugar)
1 Pudding, pistachio, fat & sugar free, instant, serving (1-4 serving package)
0.67 cup Milk, nonfat/skim, with add vitamin A, instant powdered
1 cup cold water
1 ready to use shortbread pie crust (6 oz)
0.5 cup whipped fat-free topping

1 In a medium mixing bowl combine all but 1/4 cup strawberries and sugar substitute.
2 In a large mixing bowl combine the dry pudding mix, dry milk powder, and water. Mix well using a wire whisk.
3 Stir in 1 1/4 cups of the strawberry mixture into the pudding mixture and spread into piecrust.
4 Blend in the Cool Whip Free and red food coloring (if desired).
5 Spread this mixture over the pudding layer, and then mash the remaining 1/4 cup strawberries and sprinkle them over the top.
6 Refrigerate for at least 30 minutes, cut into 8 pieces, and serve!

For a tinted topping, add 2-3 drops of red food coloring to the Cool Whip Free. A unique and tasty pie.