1 1/4 cups graham cracker crumbs
1/4 cup sugar
1 cup cold milk
1 (3.4-ounce) package instant lemon pudding and pie filling mix
1 cup sour cream
2 to 3 teaspoons freshly grated lemon zest
2 tablespoons powdered sugar
2 cups assorted fresh berries
Heat oven to 375°F.
Combine all crust ingredients in bowl. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Bake 6-8 minutes or until set. Cool completely.
Whisk milk and pudding mix together in bowl until blended. Stir in sour cream and lemon zest. Set aside.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, adding powdered sugar, until stiff peaks form.
whipped cream into lemon mixture. Spoon mixture into crumb crust. Spread remaining whipped cream over lemon filling. Refrigerate 2 hours or until set.
Combine fruit in bowl. Cut pie into wedges; top with fruit.
1 (6-ounce) prepared graham cracker or vanilla wafer crumb pie crust can be used.