Strawberry Vanilla Custard Pudding By Freda Recipes

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STRAWBERRY VANILLA PUDDING



Strawberry Vanilla Pudding image

Make and share this Strawberry Vanilla Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

4 1/2 cups angel food cake, cubed (or 6 ounces)
1 (3 3/4 ounce) package vanilla instant pudding mix
1 cup milk, cold
1 pint vanilla ice cream
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 1/2 cups water, boiling
1 (10 ounce) package frozen sliced strawberries
whipped cream
fresh strawberries (to garnish)

Steps:

  • Place cake cubes in a 9x9x1 1/2-inch baking dish.
  • In mixing bowl, combine instant pudding and milk, add ice cream and beat at low speed until well blended.
  • Pour over cake cubes.
  • Refrigerate until firm.
  • Dissolve jello in boiling water, add frozen strawberries and stir until jello begins to thicken.
  • Pour over pudding, do not stir.
  • Refrigerate until set.
  • Serve with a dollop of whipped cream and fresh strawberries.

Nutrition Facts : Calories 215.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 20, Sodium 286.2, Carbohydrate 41, Fiber 0.9, Sugar 37.6, Protein 3.3

STRAWBERRY PUDDING



Strawberry Pudding image

What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.

Provided by justcallmetoni

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs strawberries
1 cup sugar (to taste)
1 quart water
1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
1/2 teaspoon vanilla (optional)
1/2 teaspoon finely grated lemon zest (optional)

Steps:

  • Clean and rinse berries. If they are large cut in halves or quarters.
  • Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
  • Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
  • Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
  • Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
  • If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
  • Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Nutrition Facts : Calories 153.4, Fat 0.3, Sodium 5.4, Carbohydrate 38.6, Fiber 2.3, Sugar 30.5, Protein 0.8

STRAWBERRY CUSTARD TORTE



Strawberry Custard Torte image

"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Nutrition Facts :

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