Whipped Pudding with Strawberries
|Vanilla pudding and pie filling mix||3 1⁄4 Ounce|
|Unflavored gelatin||1 Tablespoon|
|Undiluted evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|California strawberries||1 Cup (16 tbs), sliced|
|Angel food cake squares/Other food cake squares||1 Cup (16 tbs)|
1)In a saucepan, mix together pudding, gelatin, nutmeg, 1 cup undiluted evaporated milk and water.
2)Cook and stir on medium heat until mixture comes to a boil.
3)Cover the pan and chill until pudding mounds from spoon.
4)Take a refrigerator tray, pour the mixture and chill remaining 1/2 cup evaporated milk until soft ice crystals form around edges for 10 to 15 minutes.
5)Then, whip it until stiff for about 1 minute.
6)Add lemon juice and vanilla and whip until very stiff for about 2 minutes.
7)Now, beat pudding until smooth.
8)Add sliced strawberries and whipped milk.
9)Take a 1 1/2 -quart mold or bowl, and layer pudding and cake.
10)Chill until firm for about 2 hours.
11)Unmold and garnish with whole strawberries and whipped topping, if desired.