QUICK & EASY 3 LAYER STRAWBERRY PUDDING
This recipe does not require any cooking. You could substitute bananas, pineapple or blueberries in place of the strawberries. It is quick & easy and your family and friends will love it. Check out our recipes for a low fat version of this recipe.Enjoy!
Provided by Sammie Allen @sallen10
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- In a plastic slider bag, break 50 wafers into small pieces. They should be chunky pieces, not fine dust. In an 8x8 dish, put the pieces on the bottom and stack the whole pieces around the edge.
- Cut strawberries into pieces and sprinkle with sugar. Let strawberries set for 10 minutes to absorb the sugar. Drain excess liquid off of strawberries and layer in the dish over the wafers.
- Do not start the next step until you have the strawberries in the dish over the wafers. I got ahead of myself one time and made the pudding mix, which sets up really fast and my strawberries were still in the bowl. By the time I layered the strawberries, my pudding mix was a solid gooey mess
- Mix pudding mix and milk in a bowl for 5 minutes. Tip: Pour the milk in fast over the mix and stir. The pudding mix calls for 3 cups of milk. I use 2 cups to make a thicker pudding.
- Spread the pudding over the strawberries and refrigerate for 1 hour.
- Remove from refrigerator and cover the pudding with whipped topping. Take a few minutes and sit back and admire your new dessert, then serve.
STRAWBERRY PUDDING
Steps:
- Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
- Butter 1 side of 4 of the bread rounds.
- Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
- Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
- In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
- Yield: 4 servings
STRAWBERRY RASPBERRY TRIFLE
A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.
Nutrition Facts : Calories 0g sugar total.
LOW-FAT VANILLA PUDDING
I assure you won't miss the fat and calories in this good-for-you pudding. It's a cool, creamy dessert or anytime snack.-Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.
Nutrition Facts :
LOW-FAT BUTTERMILK BREAD PUDDING WITH STRAWBERRY SAUCE
Categories Milk/Cream Egg Fruit Dessert Bake Strawberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- To make the bread pudding:
- Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
- To make the strawbwerry sauce:
- Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
- Makes about 1 3/4 cups.
STRAWBERRY PUDDING DESSERT
This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.
Provided by Walt Drawl
Categories Strawberry Desserts
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
- Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
- Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
- Refrigerate to let dessert firm up before serving, 2 to 3 hours.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g
LOW-FAT TRIPLE BERRY PUDDING DESSERT
Sugar free pudding and fat-free milk help make this luscious, creamy dessert a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Line bottom and side of 2-qt. serving bowl with ladyfingers.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture.
- Combine berries and remaining COOL WHIP; spoon into center of pudding mixture.
- Refrigerate 2 hours.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LOW FAT STRAWBERRY PUDDING TRIFLE
Make and share this Low Fat Strawberry Pudding Trifle recipe from Food.com.
Provided by Canadian in Minneso
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the angel food cake as per directions.
- Prepare and chill the vanilla pudding mix.
- Cut or tear the angel food cake into pieces.
- Place a layer of cake cubes at the bottom of a glass bowl, then a layer of strawberries, spoon vanilla pudding on top, then repeat with a layer of cake cubes, strawberries and pudding until finished.
- Chill until ready to serve.
- Spoon the trifle into bowls and top with the Cool Whip Free.
Nutrition Facts : Calories 429, Fat 0.9, SaturatedFat 0.1, Sodium 759.9, Carbohydrate 98.5, Fiber 3.2, Sugar 52.2, Protein 10.1
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