2 hrs 25 min
1 1/4 cups graham cracker crumbs
6 tablespoons Land O Lakes® Butter, melted
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
1 cup Whipping Cream
2 tablespoons powdered sugar
2 cups assorted fresh berries
Heat oven to 375°F.
Combine all crust ingredients in medium bowl. Press firmly onto bottom and up sides of ungreased 9-inch pie pan.
Bake for 6 to 8 minutes or until set. Cool completely.
Meanwhile, combine milk and pudding mix in medium bowl; beat with wire whisk until blended. Stir in sour cream and lemon zest. Set aside.
Beat whipping cream in small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, adding powdered sugar, until stiff peaks form.
Gently stir 1 cup whipped cream into lemon mixture. Spoon mixture into crumb crust. Spread remaining whipped cream over lemon filling.
Refrigerate until set (at least 2 hours).
Combine fruit in medium bowl. To serve, cut pie into wedges; top with fruit.