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Strawberries 'n Cream Dessert




Source of Recipe


Marla


List of Ingredients





1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 1/2 cups cold water
1 (4-serving size) package JELL-O instant vanilla
flavor pudding and pie filling mix
2 cups (1 pint) fresh whipping cream, whipped
1 (12-ounce) Sara Lee pound cake, cut into cubes
(about 6 cups)
1 quart fresh strawberries, cleaned, hulled and sliced
1/2 cup strawberry preserves
Toasted slivered almonds





Recipe



In large bowl, combined sweetened condensed milk and
water. Add pudding mix; beat well. Chill 5 minutes
in refrigerator.

Carefully fold in whipped cream. Spoon 2 cups pudding
mixture into 4-quart glass serving bowl or trifle
bowl; top with half each of the poundcake cubes,
strawberries, preserves and remaining pudding. Repeat
layering, ending with pudding.

Garnish with additional strawberries and almonds.
Cover with plastic wrap and chill thoroughly for
several hours. Refrigerate any leftovers.