Recipe information
Yield
serves 8-10
Ingredients
1 large Sara Lee Pound Cake
One 5.1-ounce package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
One 12-ounce container Cool Whip
2 cups strawberries, hulled and slice
Preparation
Step 1
Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish. In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make a second layer.
Step 2
Refrigerate until well chilled.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
