STRAWBERRY VANILLA PUDDING RECIPES

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STRAWBERRY VANILLA PUDDING SHORTCAKE RECIPE - FOOD.COM



Strawberry Vanilla Pudding Shortcake Recipe - Food.com image

This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)

Total Time 10 minutes

Prep Time 10 minutes

Yield 7 serving(s)

Number Of Ingredients 5

1 1/2 cups milk, cold
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) poundcake (cut into 14 slices)
1 pint strawberry, sliced & sweetened

Steps:

  • In large bowl, combine the cool pudding and the milk.
  • With wire whisk, beat until well blended.
  • Slowly stir in 1 cup of Cool Whip.
  • Layer the pound cake, then strawberries, then pudding.
  • Layer again, with the cake, berries, and then Cool Whip.
  • Serve up and enjoy!

Nutrition Facts : Calories 396.2, FatContent 20.1, SaturatedFatContent 14, CholesterolContent 115.6, SodiumContent 433.2, CarbohydrateContent 50.9, FiberContent 1.3, SugarContent 23, ProteinContent 5.2

STRAWBERRY PUDDING RECIPE - FOOD.COM



Strawberry Pudding Recipe - Food.com image

What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs strawberries
1 cup sugar (to taste)
1 quart water
1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
1/2 teaspoon vanilla (optional)
1/2 teaspoon finely grated lemon zest (optional)

Steps:

  • Clean and rinse berries. If they are large cut in halves or quarters.
  • Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
  • Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
  • Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
  • Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
  • If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
  • Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Nutrition Facts : Calories 153.4, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.4, CarbohydrateContent 38.6, FiberContent 2.3, SugarContent 30.5, ProteinContent 0.8

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