1 box of vanilla instant pudding
1/2 cup strawberry juice
1 1/2 cups nonfat milk
1 tsp vanilla extract
24 Sponge fingers
220 g (about 1 cup) Whipped cream, chilled
1 pound fresh strawberries, hulled and sliced and patted dry
In a bowl Whisk pudding, milk and vanilla and set aside
With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.
Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.
Spread half the pudding mixture over the ladyfingers.
Place the strawberries in a single layer over the pudding.
Repeat with remaining ladyfingers, pudding mixture and strawberries.
Top with whipped cream and strawberries.
Chill for at least 4 hours before serving.
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