Beat pudding mix, sour cream, milk, lemon rind, and 2 cups of Cool Whip with wire whisk (what if I don’t want to use a wire whisk? What if I prefer a fork? Will the recipe police get me?) until smooth.

Spoon half of the filling into crust. Arrange berries, stem side down (oh, it would be helpful if you did remove the stems from strawberries), in filling and press down. Top with remaining filling.

Freeze one hour or chill 3 hours in the fridge. Garnish with remaining Cool Whip and additional strawberries.