Just add milk,, butter & sugar. Makes 8 slices.

Strawberry Topping (strawberries, Corn Syrup, Water, Sugar, Modified Cornstarch, Natural Flavor, Citric Acid, Pectin, Sodium Benzoate [preservative], Red 40 Lake, Calcium Chloride), Filling Mix (sugar, Modified Potato Starch, Dextrose, Skim Milk, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less Than 2% Of Fractionated Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Sodium Phosphate, Tetrasodium Pyrophosphate, Lactic Acid, Calcium Lactate, Dipotassium Phosphate, Salt, Mono- And Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Cultures, Hydroxylated Soy Lecithin, Natural And Artificial Flavor, Cellulose Gel, Cellulose Gum, Yellow 5, Yellow 6), Crust Mix (enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid], Graham Flour, Sugar, Soybean Oil, Honey, Contains Less Than 2% Of Salt, Baking Soda, Calcium Phosphate, Artificial Flavor)

What You Need:

2 Tbsp. Sugar

4 Tbsp. Butter Or Margarine, Melted

1-1/2 Cups Cold Milk*

*For Best Flavor, Do Not Use Prepared Nonfat Dry Milk. Filling Will Have A Soft Set If Made With Soy Milk.

1. Stir Crust Mix, Sugar And Butter In 9-Inch Pie Plate Until Crumbs Are Moistened. Press Onto Bottom And Up Side Of Pie Plate.

2. Pour Milk Into Medium Bowl. Add Filling Mix. Beat With Mixer On Low Speed 30 Sec., Then Beat On Medium Speed 3 Min. (Filling Will Be Thick.) Spoon Into Crust. Refrigerate 1 Hour.

3. Squeeze Strawberry Topping Over Dessert; Spread To Cover.

4. Dip Pie Plate, Just To Rim, In Hot Water 30 Sec. For Easy Cutting And Serving. Refrigerate Leftovers.