Strawberry Cream Dessert

Strawberry Cream Dessert
Submitted by: Carol Anderson

1 pound fresh ripe strawberries
1/4 cup granulated sugar
1 package (3.4 oz) french vanilla instant pudding mix
1 cup skim milk
8 oz. prepared pound cake
whipping cream
blueberries

Be sure to purchase instant pudding and pie filling, not cooked pudding. Do not mix the pudding mix according to the package directions. This recipe uses less milk than if making pudding.

Rinse the strawberries and save six or eight small, well formed berries for garnish. Cap and slice the remaining berries into thick pieces and place in a 2 quart shallow bowl. Add the sugar to the strawberries and stir well. Using a potato masher or fork, mash the berries into small bites. Set aside.

In another 2 quart bowl, mix the pudding and 1 cup mil. Stir in the strawberries and their juices. Stir well and place in the refrigerator to thicken.

Cut the cake into small 1/2 inch cubes and distribute evenly among six parfait glasses or one dessert bowl. Remove the pudding mixture from the refrigerator and spoon the partially thickened pudding over the cake. Add a few more strawberries and blueberries. Serve immediately or cover and refrigerate for up to 24 hours. Serves 6.