Every time I see Vince or Cheri comes over to visit for the weekend, he is asking for this Layered Strawberry Pudding.
I have made it so many times over the years since I first found it in one of my recipe books, I know the recipe by heart by now. It is however, the first time I made them in a muffin cup, but I think it turned out just fine.
I usually make one medium sized pie, with the crust not only on the bottom but up the sides as well. It is really up to you whether to make them in cups or one pie. Valentines Day is just around the corner, and I still have so many of these adorable muffin cups left, that I decided to make small single serve desserts.
Not sure what Vince would think, but it is my opinion that he would not even notice the hearts on the cups – he’ll be only too glad to get a bunch of the desserts to enjoy !
As with most recipes I share this is another very easy and quick to make dessert. You can always make the dessert the day before, leave it overnight to set {although you only need to chill them for about 2 – 3 hours}, and when ready to serve, decorate with whipped cream, fresh strawberries and mint leaves.
LAYERED STRAWBERRY PUDING CUPS
12 Individual Servings or 1 Medium Pie
INGREDIENTS:
1 packet (200g) Tennis Biscuit Crumbs {or your favorite}
1/2 cup Butter, melted
1/2 cup Butter, melted
1 1/2 cups Milk
1 cup Fresh Cream {double cream/whipping cream}
1/2 t Strawberry Essence
1 box Strawberry Instant Pudding
1 box Strawberry Jelly {Jello}
1 1/4 cup Boiling Water
Whipped Cream, to serve
Fresh Strawberries, to serve
Fresh Mint Leaves, to decorate
DIRECTIONS:
1.) Mix together the Tennis Crumbs and the melted Butter – press into the bottom of each muffing cup.
2.) Beat together the Milk, Fresh Cream and Strawberry Essence until combined – add the Instant Pudding and beat another 1 minute until smooth and starting to thicken – scoop onto the crusts in the muffin cups – chill.
3.) Meanwhile, dissolve the Jelly {Jello} in the Boiling Water, in a medium mixing bowl – chill until it is half set – remove from the refrigerator and beat until foamy.
4.) Scoop over the Pudding layer and return to the refrigerator until fully set.
5.) Serve with Whipped Cream, Strawberries and decorate with Mint Leaves.
Kathryn Ferguson Griffin
Monday 17th of February 2014
These look so delicious! Thank you for sharing! You are one of the features today at the Make it Pretty Monday party at The Dedicated House. Here is the link to this week's party. http://thededicatedhouse.blogspot.com/2014/02/make-it-pretty-monday-week-89.html Hope to see you again at the bash! Toodles, Kathryn @TheDedicatedHouse
Caitlyn
Sunday 16th of February 2014
Stopping in on behalf of the silly sara blog! Thanks for sharing, my kids would go nuts for this recipe!
Thanks for linking up with us at Tell Me About It Tuesday! I hope you hop over again next week. http://www.sweetsillysara.com/2014/02/welcome-to-tell-me-about-it-tuesday-and.html
Mel@Mellywood's Mansion
Tuesday 11th of February 2014
I have everything but the pudding in my fridge yum so good!
WoodsofBellTrees
Tuesday 11th of February 2014
Haha, that sounds like a dude. I don't think my hubby would notice the pretty heart cups; I would ask him and he would say "oh yeah, that's nice." Hehe These look so yummy, and I agree they look almost too pretty to eat but watch me say that with a plate of them in front of me! YUM
Danni@SiloHillFarm
Tuesday 11th of February 2014
You've done it again! This looks almost too pretty to eat...almost! LOL!