After a long weekend camping with our “girls”, I ran in Walmart for some groceries and saw strawberries on sale for $1.49 a pound. They weren’t on my list but I couldn’t pass them up. I then came home and made this decadent dessert (that we don’t need to eat but will). It’s so simple to make something like this that I thought I’d share my recipe. Give it a shot! Add some bananas if you’d like or some blueberries. You can put any fruit in place of the strawberries.
- 1 store-bought pound cake
- 1/2 cup strawberry preserves, jam, jelly, whatever you’ve got or want to buy
- 1 box JELL-O cook and serve Vanilla pudding
- 2 cans evaporated milk (like PET milk or Carnation) (12oz cans)
- 1 pound of strawberries cut up and sprinkled with sugar
- 1 large container “light” Cool Whip or similar topping
In a glass 4 cup measuring cup or something similar and microwavable (I use a Fire King Jadite batter bowl), combine the pudding and the evaporated milk (3 cups), stir and microwave on high for 5 minutes, stopping in one minute intervals to stir. In the end the pudding should be thickening up. Once the cooking process is over, press plastic wrap onto the top (so it won’t form a “skin”) and refrigerate for an hour.
While the pudding is cooking/cooling, slice the pound cake lengthwise into 3 layers. Spread the strawberry jam evenly between the layers like filling in a cake. Reassemble the pound cake and cut into slices about 3/4″ thick.
In a large bowl or trifle bowl, arrange the cake layers on the bottom to cover as best possible. Top the cake layers with 3/4 of the sugared strawberries. Pour the cooled pudding over the strawberries, then top with the Cool Whip. Arrange the remaining strawberries on top for decoration and refrigerate the whole bowl for 2-24 hours before serving.
Happy Easter everyone! Ok, so maybe this isn’t a proper Easter recipe, but for some families it may be just the right thing. While my family is great, many friends dread family encounters. I know it’s alcohol and it’s Easter, but that combination isn’t so strange in my family. See one side of my family was a strong Catholic family from New Orleans, and every family gathering (regardless the reason we gathered) involved a half-gallon of bourbon and some 3 liter Cokes. So for me, having a highball was common place. It didn’t matter what day of the week it was or what day of the year it was. I’d walk into my grandparent’s house and the first thing they would tell me was to make myself a drink. I miss my grandparents 😦
Today we spent the morning repairing the seawall at the lake, which got me thinking about pier parties and this recipe will be a must for the next one we have, so get ready ladies, because I’ll be the one passing out the Patron strawberries!
- 1# box of strawberries
- 1 cup plus 1/2 cup (divided) of your favorite Margarita mix
- 1/2 cup tequila
- 2 tsp triple sec or orange juice
- 1 box strawberry JELL-O
- Limes and sugar for garnish
Wash the strawberries and cut a flat spot on the bottom of each so they will sit flat. Remove the stem and hollow out the core (best done with a melon baller).
In a sauce pan, bring 1 cup of Margarita lime mix to a boil. Add the strawberry JELL-O and stir until dissolved. Remove from heat, then add the tequila and triple sec/orange juice. If you add it to the boiling liquid, all your alcohol will boil off.
Spoon the mixture into your strawberry cups and place cups on a platter or tray. Freeze until set/solid.
Before enjoying, let them thaw slightly. Dip each strawberry top in Margarita mix and then dredge in sugar. Garnish with a lime.