Strawberry Pudding
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
49
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Remove both ends from 4 (15-ounce) soup cans
2
Save 4 of the ends
3
Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds
4
To avoid torn bread press straight down, do not twist
5
Let bread sit for 2 hours to dry out
6
Butter 1 side of 4 of the bread rounds
7
Place the soup cans on a cookie sheet lined with parchment paper
8
Place the buttered bread round, buttered-side up, in each can
9
Spoon 2 tablespoons of strawberries with liquid to cover over each round
10
Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries
11
Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread
12
Place reserved ends of soup cans on top of final round and weight with cans of soda
13
Refrigerate for 8 hours
14
Remove cans and serve with whipped cream
15
In a bowl combine all ingredients
16
Let stand in refrigerator for 2 hours
17
Yield: 4 servings