start by washing and taking tops off strawberrys pat dry. Add into bowl and sprinkle cornstarch over with a rubber spatula just try to coat the berrys a little this will help the glaze.Once coated add glaze over berrys and incorporate set aside.

Cream filling: add white chocolate pudding and only 1 cup milk incorporate let sit in fridge 5minutes while you work on gellatin. add packet to a small cup heat 4tbspn water in micro add to gellatin stiring till desolved. now add to your pudding, cool whip mixture incorporate well and add to pie shell set into freezer for 15minutes to set.the gellatin just helps the pudding not be so runny in your pie.

whipped topping: add your heavy cream, sugar, vanilla & pudding to mixer and whip till a heavy thickness.

take out your pie now add your glazed strawberrys to pudding mixture it should be firm but not to much you still want that creaminess.

put your whipping into a piping bag if you have one with the star tip if not you can use a ziplock and cut a rather large corner go around pie in circular motion top with nuts around border.

let sit atleast 1hour before serving