1 cup Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting, divided
1 1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
Strawberries for garnish
HEAT oven to 375°F. Coat 10-inch deep dish pie plate with baking spray.
COMBINE cookie mix, oil, egg and water in large bowl until soft dough forms. Press lightly into bottom of prepared pie plate and 1 inch up the sides. Bake 18 to 20 minutes or until just lightly brown around the edge. Cool completely.
PLACE gelatin in large bowl. Pour boiling water over gelatin, stirring 2 minutes or until completely dissolved. Stir in ice water until ice is melted. Reserve 1 cup whipped topping for top of pie. Whisk remaining whipped topping, 1/2 cup frosting, lemon peel and lemon juice into gelatin until blended. Spoon into pie crust. Chill 15 minutes.
COMBINE reserved 1 cup whipped topping and 1/2 cup frosting in small bowl until blended. Place into corner of 1-quart size resealable plastic bag; cut off corner. Or use decorator bag with round and star tips. Decorate as desired. Chill 1 hour. Garnish with strawberries just before serving.