This week's recipe for My Girl, Paula was Strawberry Cream Shortcake. It was super easy to put together. The hardest part was cutting the strawberries! I've had a very hectic week; my mom had a mild stroke on Tuesday which has affected her speech. She was discharged home on Saturday late afternoon. I had made a huge pot of spaghetti for Sunday and decided to make this for dessert. I loved the pudding part! My mom and I put some on the couple little pieces of pound cake. Yum!
The shortcake was light and delicious! It's a great summertime dessert.
Ingredients:
1 large Sara Lee pound cake
1 (5.1 oz) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 tsp vanilla extract
1 (12 oz) container Cool Whip
2 cups strawberries, hulled and sliced
Directions:
Cut the pound cake into thin slices. Layer half in a glass 13 x 9 baking dish.
In a bowl, combine the pudding mix, water, milk and vanilla with an electric mixer. Fold in Cool Whip.
Pour half of this over the cake and lay half of the strawberries on top. Repeat to make second layer.
Refrigerate until well chilled.
Yield: 8-10 servings
The shortcake was light and delicious! It's a great summertime dessert.
Ingredients:
1 large Sara Lee pound cake
1 (5.1 oz) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 tsp vanilla extract
1 (12 oz) container Cool Whip
2 cups strawberries, hulled and sliced
Directions:
Cut the pound cake into thin slices. Layer half in a glass 13 x 9 baking dish.
In a bowl, combine the pudding mix, water, milk and vanilla with an electric mixer. Fold in Cool Whip.
Pour half of this over the cake and lay half of the strawberries on top. Repeat to make second layer.
Refrigerate until well chilled.
Yield: 8-10 servings
The yummy creamy part!
2 comments:
Looks great! I couldn't stop eating this one. I hope you're mom is doing ok. xxoo
This looks yummy!!!
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