3 large strawberries
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding
In a mixing bowl, whip together strawberries and whipping cream until stiff. Remove mixture from whipping cream and stir until smooth and spreadable. Roll one pastry into 1 inch thick slices, place slices in prepared pan. Place over a waxed paper crust to avoid browning.
Place another sheet of waxed paper on top of the pudding to protect the edge of the pan. Pour 1/8 cup of the strawberries and filling onto the bottom of the pie. Seal edges of pie with corner pins, using a pastry roller or knife.
Bake in preheated 400 degrees F (200 degrees C) for 80 minutes.
Remove pie from oven, shake pan and let cool completely. If you like jelly, pour the filling over the pie, back and forth. Serve with whipped cream frosting. Garnish with fruit preserves and whipped cream sprinkles.