CHEF JEFF — ONE BYTE AT A TIME: Strawberry PuddingYou can never have too many desserts, especially in summer potluck season.
By: Herald Staff Report,
You can never have too many desserts, especially in summer potluck season.
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.