strawberry shortcake pudding

• servings: 10 servings
• active time: 15 minutes
• total time: 5 hours

Ingredients

1 1/2 cups water

1 3.4 oz vanilla instant pudding mix (I use Jello brand)

1 14 oz can sweetened condensed milk

3 cups heavy cream

2 lb fresh strawberries

1 tbsp sugar

1 box vanilla wafers

Directions

Add the water and vanilla pudding mix to a bowl. Whisk until fully combined and smooth. Add the sweetened condensed milk and whisk again. Cover the bowl and transfer to the fridge for at least 4 hours, or overnight, to set up completely.

While the mixture is chilling, preheat the oven to 350F. Slice the strawberries into bite-sized pieces and transfer them to a pan lined with parchment paper. Add sugar and toss until well combined. Transfer the pan to the oven and bake for 15-25 minutes, until the strawberries have released some of their juices and are soft and tender. Transfer the strawberries to another pan or plate to cool completely.

When the strawberries are cool and the pudding is finished chilling, add the whipped cream to a large bowl. Use a stand mixer or hand mixer to whip until soft peaks form.

Add 1/3 of the whipped cream to the bowl with the pudding mixture. Gently stir until the whipped cream is fully incorporated. Add the remaining whipped cream and gently mix until smooth and combined.

Now time for layering. Add a couple scoops of pudding to a large bowl, then a layer of strawberries, then pudding, then vanilla wafers. Repeat until all of the pudding and strawberries have been used up.

Cover the bowl and transfer to the fridge for at least 30 minutes, or overnight. Serve and enjoy!