Magnolia Bakery Strawberry Shortcake Pudding

1. If you are roasting the strawberries, see below for instructions. In a mixing bowl, whisk together sweetened condensed milk and water until combined. Then add the Vanilla Instant Pudding and mix until completely smooth, which should take about two minutes. Cover and refrigerate until firm, at least one hour.
2. In a stand mixer, whip the heavy cream until stiff peaks form. Add the chilled pudding mixture, a scoop at a time, until it is combined.
3. If you are using fresh strawberries, cut them into small, bite-size pieces and toss them in a bowl with an optional 2 Tablespoons of sugar.
4. To assemble, use a trifle bowl or wide glass bowl, or individual glass serving bowls or glasses. Spread the pudding mixture on the bottom of the dish and then follow with a layer of cookies, and a layer of strawberries, and repeat. Garnish with more fresh whipped cream pudding mixture and Nilla Wafer crumble.
5. Cover tightly and refrigerate for 4-6 hours. Cookies should be tender and soft. 

Roasting Strawberries:

1. How to Roast Strawberries: Preheat your oven to 375°.In a mixing bowl, combine halved strawberries with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Spread the strawberries in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, until the strawberries are soft and their juices are syrupy. Allow the roasted strawberries to cool completely before using.