Mom 2, the most southern-est woman I know (wink), gave me her recipe for strawberry pudding a while back. She said it’s one that everyone loves. Loves (another over-used word here in the south). OK, with Valentine’s Day approaching, I had to try it!
This recipe is called puddin’ the southern way, just as we say banana puddin’. We also say fixin’, y’all. As in, I’m fixin’ to head to town and pick up some food from the grocery.
And when I get there, I’m gonna put the food in my buggy, too (another southernism for another day).
I still can’t figure out how I missed this dish all these years. Mom 2 was the very woman who hosted a shower for every major event in my life…marriage, babies, you know…and celebrations involving food…high-school and college graduations…everything!
It’s not fittin’ for a biological mom to host her daughter’s showers and such. That’s why all southern girls need a second mom. 😉 I can’t imagine life without Mom 2. Don’t want to, that’s for sure.
Let’s get started, shall we?
First (just like for banana puddin’), line your pan with vanilla wafer cookies.
This may seem backwards, but put the top layer together on the stove top on medium heat.
Add gelatin powder and stir over heat until dissolved.
Remove from heat to cool a bit while you make the second layer.
Combine milk and instant vanilla pudding, then add sour cream.
Fold in whipped topping, and then cover cookies in pan.
Carefully pour strawberry mixture over, spacing strawberries with spatula if needed.
Refrigerate until set – a few hours or overnight.
- 2 pints frozen sweetened strawberry slices
- 2 3-ounce packages of strawberry gelatin
- 3 cups cold milk
- 1 large (5.1-ounce) box vanilla instant pudding
- 1 cup sour cream
- 1 12-ounce carton of whipped topping
- 1 large box vanilla wavers
- Layer wafers in bottom of 9" x 2" x 13" pan and set aside.
- In a saucepan on medium heat, cook strawberries and gelatin until gelatin dissolves. Set side to cool.
- In a medium-large bowl, combine milk and instant pudding. Stir until well mixed. Blend in sour cream. Then fold whipped topping into mixture and pour over wafers in pan you set aside.
- Pour strawberry mixture over top carefully.
- Refrigerate until set (a few hours or overnight).
- Sprinkle with crumbles of cookies in bottom of box. 😉
- Serve and enjoy!
Since I recommend chocolate with e-v-e-r-y-t-h-i-n-g, add a spoon of whipped topping over dessert and adorn with your favorite decorative chocolate garnish.
Blessin’s, y’all (wink)~