Strawberry Vanilla Custard Pudding By Freda Food

EASY VANILLA CUSTARD

Steps:

• Combine instant pudding and milk in medium bowl with wire whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 2 hours.
• To serve, spoon custard into 6 individual dessert dishes; top with assorted berries.

STRAWBERRY CUSTARD PIES

Steps:

• In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

STRAWBERRY VANILLA CUSTARD PUDDING BY FREDA

Steps:

• Follow Directions above. Stir Constantly. after it comes to a Boil, Boil 1 min, til thick and creamy. . . Remove from heat. Add butter and Vanilla, and Blend Well. Cool til ready to serve.
• To Serve; Slice fresh Strawberries, or thaw Frozen Berries. Layer Pudding in footed dish, or glass. Pudding then Berries, and top with Whip Cream and a fresh berry Variation; Use raspberries in place of Strawberries. Also can Use Fruited Yogurt layered with Berries and custard Pudding.
• Enjoy, this is so light and creamy, You'll wonder why you buy store bought puddings ever. Very In-expensive to make. . . Easy on the Budget.
• NOTE: This Photo is Just poured from the saucepan into a bowl, to be layered into dishes later as it cools.

OLD-FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.

STRAWBERRY VANILLA PUDDING SHORTCAKE

Steps:

• In large bowl, combine the cool pudding and the milk.
• With wire whisk, beat until well blended.
• Slowly stir in 1 cup of Cool Whip.
• Layer the pound cake, then strawberries, then pudding.
• Layer again, with the cake, berries, and then Cool Whip.
• Serve up and enjoy!