CHEF JEFF — ONE BYTE AT A TIME: Strawberry Pudding

You can never have too many desserts, especially in summer potluck season.

Strawberry Pudding

1 quart strawberries, sliced

½ cup sugar

1 box strawberry flavor gelatin

2 boxes instant vanilla pudding

3 cups cold milk

1 16-ounce container frozen whipped topping, defrosted

1 2.75-ounce package strawberry or vanilla sugar wafers

1 cup sour cream

Place half strawberries in layer in skillet. Sprinkle with sugar and gelatin powder. Heat over medium flame, stirring constantly, for about 3 minutes, until gelatin and sugar dissolve. Remove from heat. Mix with remaining strawberries. Set aside to cool. Beat pudding mix with milk for 5 minutes, until very thick. Beat in sour cream, then about ¾ of whipped topping. Distribute wafers evenly over bottom of 9-by-13-inch pan. Add pudding in layer, then strawberries. Top with remaining whipped topping. Refrigerate at least 2 hours before serving.

Yield: Serves 16.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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