Strawberries and Cream
Eileen Brown – Derby KS
It is said that children are responsible for naming the strawberry.
After picking the fruit, children strung them on tall grass straws
and sold them "by the straw" or as "straws of berries."
1 can Sweetened Condensed Milk (Eagle Brand)
1 1/2 cups Cold Water
1 pkg. Instant Vanilla Pudding Mix (4 serving size).
2 cups Whipping Cream
1 pkg. Frozen Pound Cake, thawed (Sara Lee)
1 cup Strawberry Jam
4 cups Strawberries (fresh is best but frozen will do)
01 - In a large bowl, combine sweetened condensed milk and water.
Mix with spoon. Add pudding mix; Beat well with mixer.
Chill until set.
02 - Whip whipping cream until stiff. Chill.
03 - Clean and slice strawberries. Refrigerate.
04 - Cube pound cake into 1/2 inch squares. Refrigerate.
05 - Fold together: the pudding mixture and the whipped
06 - Layer in a 4 quart clear bowl reserving enough strawberries
and cake to make a pretty design on top:
~~~ 1 cup of the combined mixture.
~~~ Top that with 1/3 of the pound cake cubes.
~~~ Teaspoon on and spread 1/3 of the strawberry jam.
~~~ Repeat layering, end with pudding on top.
~~~ Arrange reserved strawberries and cake in a pretty pattern.
07 - Chill at least 4 hours or overnight (overnight for best flavor)
Notes: This is a beautiful dish when served in a clear fancy deep bowl.
Serves a bunch of people. Contains about a gazillion calories,
but well worth it! Simply Yummy.