Magnolia Bakery Strawberry Shortcake Pudding
User Reviews
5
Magnolia Bakery Strawberry Shortcake Pudding
Description
Magnolia Bakery Strawberry Shortcake Pudding is a layered dessert combining a smooth vanilla pudding made from instant pudding mix, sweetened condensed milk, and cold water, whisked until smooth and chilled until firm. Whipped heavy cream is folded gently into the pudding to add lightness and volume. The dessert layers alternate between this creamy pudding mixture, bite-sized pieces of either fresh or roasted strawberries, and crumbled Nilla wafer cookies. The assembly in a wide glass bowl or individual glasses ensures even layering and presentation.
Storing the dessert in the refrigerator for four to six hours allows the Nilla wafers to soften as they absorb moisture from the pudding and fruit, creating a tender texture that mimics traditional shortcake. The strawberry sweetness coupled with the pudding’s mild vanilla flavor and creamy texture defines the eating experience. The addition of sugar on the berries helps to macerate and release their juices, deepening flavor and juiciness.
This pudding is a refreshing dessert ideal for warmer months or occasions where a make-ahead dessert is convenient. The balance of textures and the rich but not heavy pudding make it a suitable lighter alternative to cake-based shortcake.
Ingredients
- (1) .4 ounce pkg. vanilla pudding mix instant
- 1 1/2 cups water cold
- (1) ounce can sweetened condensed milk
- 3 cups heavy cream
- (1) ounce box nilla wafers
- 1 1/2 to 2 lbs. strawberries
- 2 Tablespons sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- Cover tightly and refrigerate for 4-6 hours. Cookies should be tender and soft.
Roasting Strawberries:
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 19mg | 1% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 49mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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