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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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This is a simple dessert that looks like you slaved forever! The flavors together make a great combo. I make the sauce way ahead and keep it in the fridge as it needs to chill. Ingredients:
1 (12 ounce) prepared poundcake |
1 (3 1/2 ounce) box instant lemon pudding |
2 cups cold milk |
15 -20 nice fresh strawberries, sliced |
2 (10 ounce) packages frozen strawberries, thawed |
2 teaspoons cornstarch |
Directions:
1. Place frozen berries in food processor or blender and cover.
2. Process until smooth.
3. Combine corn starch and small amount of pureed berries in a medium saucepan.
4. Add remaining pureed berries.
5. Bring to a boil over medium heat stirring constantly.
6. Boil 1 minute and remove from heat.
7. Chill at least 2-3 hours.
8. Slice pound cake horizontally into 5 equal slices.
9. Cut each layer into 2 star shapes using large star cookie cutter.
10. (Reserve cake scraps for another use or snacks- they are great in a parfait glass with any leftover pudding and sauce).
11. Whisk pudding mix into milk as directed on package.
12. To serve on each of 5 dessert plates, place 1 star.
13. Top those stars with 1/2 of the sliced berries, I usually try to use the points of the berries in the points of the stars and not to cover the stars completely otherwise you cant see that they are stars.
14. Using 1/2 of the pudding, divide it amongst the 5 stars and drop a spoonful on top of each.
15. Repeat with the remaining stars, berries and pudding, slightly off centering the second star off the first one on each plate.
16. Drizzle the pureed sauce on the plate and slightly over the top of the stars.
17. Serve immediately.
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