Description
This creamy strawberry shortcake pudding is a delightful summer dessert bursting with flavor.
Ingredients
Scale
- 1.5 cups water (filtered water enhances taste)
- 3.4 oz vanilla instant pudding mix (use instant variety)
- 14 oz sweetened condensed milk (can swap with evaporated milk)
- 3 cups heavy cream (coconut cream is a dairy-free alternative)
- 2 lbs fresh strawberries (can substitute with blueberries or raspberries)
- 1 cup sugar (use honey for a healthier option)
- 1 pkg vanilla wafers (or use graham crackers)
Instructions
- In a bowl, whisk together 1.5 cups of water and the entire 3.4 oz package of vanilla pudding mix until smooth. Add in 14 oz can of sweetened condensed milk, then refrigerate for 4 hours or overnight to let it set perfectly.
- Preheat your oven to 350°F. Slice 2 lbs of fresh strawberries, toss them with sugar, and spread on a parchment-lined baking pan. Roast for 15-25 minutes until softened and their juices are released, then let cool.
- In a separate bowl, whip 3 cups of heavy cream until soft peaks form. Gently fold one-third of the whipped cream into the chilled pudding mixture, then carefully mix in the rest to maintain its fluffiness.
- In a large serving bowl, start layering the creamy pudding, roasted strawberries, and crunchy vanilla wafers. Repeat this until you’ve used all your ingredients. Cover and refrigerate for at least 30 minutes, or ideally overnight, before serving.
Notes
- This dessert is best served chilled.
- You can customize the fruit based on your preference.
- Allow the pudding to set longer for a thicker consistency.
- Prep Time: 240 min
- Cook Time: 45 min
- Category: Dessert
- Method: Layering and roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg