I was going through my TOH books, and thought I would post this delicious recipe, just in time for the holiday. It is easy and oh so delicious. It always receives compliments when I take it to potlucks and such. It can be made in advance also, and is still wonderful the next day.
I will be making this for Memorial day. I hope you give it a try, you won't be disappointed.
Recipe from my Taste of Home's Holiday & Celebrations Cookbook Annual 2002
(20 ounces) unsweetened frozen strawberries, thawed and halved
1 - 8 oz
frozen topping, thawed
How To Make
Prepare pudding according to package directions; cool. Prepare gelatin according to package directions; refrigerate until partially set. Meanwhile, slice the pound cake into 26 pieces. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top with strawberries. Spoon gelatin over strawberries. Refrigerate until set.
Carefully spread cooled pudding over gelatin (pan will be full). Carefully spread with whipped topping. Refrigerate until serving.
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