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Heat oven to 450. Make 1 pie crust as directod on box for one crust baked shell using 9" glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
Meanwhile, in 2 quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 c vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of puddinjg; refrigerate 1 hour to cool.
In smalll bowl with electric mixer, beat whipping cream on high speed until stiff peak forms. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spread pudding mixture in cooled baked shell.
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 abaout 1/4 of each berry into filling.
In 1 quart saucepan, heat 3 T vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerte at least 3 hours or until serving time. Store in refrigerator.
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