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Strawberry Orange Pudding Pie

Creamy, light and easy to make, this pie is sure to be a crowd pleaser.

Course Dessert
Cuisine American
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings


  • 1 3.4 oz vanilla instant pudding mix
  • 3/4 c milk
  • 1-2 Tbsp grated orange peel
  • 1 8-oz container Cool Whip thawed
  • 1 1/2 c strawberries sliced
  • 1 graham cracker crust


  1. First, zest your orange. Be sure to only zest the top layer and stay away from the white because it is bitter.

  2. In a medium bowl, combine the milk, instant pudding mix and orange zest. Use a mixer to combine until it is fully incorporated. Because you aren't adding the normal amount of milk, it will be thick, almost like frosting.

  3. Add the Cool Whip and beat together until no white lumps remain. You want it to be totally smooth in order to get that creamy, light texture I mentioned above.

  4. Pour the filling into the graham cracker crust. Put in the fridge for 1 hour.

  5. Before serving, cut up some strawberries and scoop them onto the pie.

  6. Store leftover pie in the fridge for 3-4 days.

Recipe Notes

VARIATIONS: Try different pudding, fruit and zest combinations. See above for suggestions.