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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I pulled this recipe out of the air after discovering I didn't have everything I needed to make strawberry shortcake. Cooking time is actual chill time. Ingredients:
6 small sponge cakes |
106 g instant lemon pudding (4 serving size) |
1/2 cup cool whip |
6 maraschino cherries (optional) |
Directions:
1. Place cakes on waxed paper on a small baking sheet.
2. Make pudding according to directions and chill until set about 5 minutes.
3. Spoon 1 tablespoon pudding onto each of the cakes and lightly spread.
4. Chill until ready to serve.
5. When ready to serve top with whipped cream and a cherry. Enjoy! You will have pudding left over.
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