Strawberry Shortcake Bowl

Serves: 8
Total Calories: 466


* See note below.
4 cups strawberries fresh, sliced
1/4 cup sugar
1 1/4 cups water
1 (14-ounce) can sweetened condensed milk
1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)
1 (10 3/4-ounce) loaf pound cake frozen thawed
2 tablespoons almonds slivered


* Preparation Time: 20 minutes Chilling Time: At least 6 or up to 24 hours Place berries in a large bowl. Sprinkle with sugar. Stir and let stand for 5 to 10 minutes.

Meanwhile, in a small mixer bowl at low speed, beat water, condensed milk, pudding and pie filling mix, vanilla and lemon extract for 1 minute or until blended. Stir in whipped topping. Refrigerate for 5 minutes.

Cut cake into 1-inch cubes (you will need 4 1/2 to 5 cups). In a deep 2-quart glass bowl, layer in order, half of the cake cubes, half of the berries, half of the pudding repeat. Cover and chill at least 6 or up to 24 hours.

Bell: Just before serving, sprinkle dessert with almonds.

Note: If desired, sprinkle cake cubes with dry sherry or orange liqueur while layering.

Nutritional Facts:

Serves: 8
Total Calories: 466
Calories from Fat: 146

This Strawberry Shortcake Bowl recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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