Ingredients:
1 refrigerated pie crust, softened as directed on package
1 2/3 cup milk
1 teaspoon unflavored gelatin
1 (3-oz.) package vanilla pudding and pie filling (not instant)
3/4 cup plus 3 tablespoons white chocolate chips
1 cup whipping cream
4 cups fresh strawberries
2 teaspoons vegetable oil

Preheat oven to 450°F. Make pie crust as directed on package for one crust baked shell using 9″ pie plate. Bake for 9-11 minutes or until lightly browned. Let cool.

In medium saucepan, combine milk and gelatin, making sure to mix well. Let stand 5 minutes. Stir in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat and let stand 5 minutes. Add 3/4 cup white chocolate chips, stirring occasionally until melted. Place plastic wrap over surface of pudding.

Refrigerate for 1 hour.

In a small bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly.

Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
In a small saucepan, heat remaining 3 tablespoons of chocolate chips and oil over low heat until melted, stir until smooth. Drizzle over strawberries.

Refrigerate at least 3 hours before serving.