Mama's Strawberry Pudding
"Celebration Cookbook," First Baptist Church of Summit, MS
2 (3.4-oz.) boxes instant vanilla pudding
2 1/2 cups milk
1 pt. sour cream
1 (16-oz.) carton Cool Whip, divided
1 qt. fresh strawberries, sliced
1 box vanilla wafers
Mix pudding and milk until thick. Add sour cream and half the Cool Whip, reserving the remainder for topping. Layer half the sliced strawberries in the bottom of a 4-quart container. Add a layer of vanilla wafers and a layer of half the pudding mixture. Repeat the process and top with the remaining Cool Whip. Refrigerate at least 2 hours (overnight is better) before serving. Garnish with strawberries.
Yield: 8 to 10 servings
from the July 2013 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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