Hull berries and set aside.
Combine pie filling mix, Greek yogurt, milk, rind and 8 oz. of whipped topping in bowl.
Beat with wire whisk until well blended, about 1 minute.
Spoon half the filling into crust, arrange berries, stems down, in filling and press down.
Top with remaining filling and rest of whipped topping.
Freeze 1 hour or chill in refrigerator 3 hours before serving.
Garnish with additional berries as desired.