3 1/2 cups whipped cream, divided (2 cups 35% cream, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract)
A packet of vanilla puddin
2 cups of cold milk
12 graham crackers
2 1/2 cups sliced fresh strawberries mixture, divided
In a blender, whip the cream to get soft peaks. Add granulated sugar and vanilla. Whip only stiff peaks form. Reserve 1/2 cup of topping for garnish.
In a large bowl, make the pudding consistent with package directions using the two cups of cold milk. Let thicken for five minutes, then stir in 3 cups of topping.
In an 8 x 8-inch baking dish, spread a skinny layer of cream.
Place graham crackers on top so that the topping is well covered.
Add half the cream mixture on top and place a layer of strawberry slices.
Repeat previous layers, finishing with topping.
Decorate together with your prettiest strawberries.
Sprinkle some graham crumbs on top.
Refrigerate for a minimum of 4 hours.
A guaranteed success!
Note: you’ll replace the strawberries with the fruit of your choice, a blueberry and raspberry version would be perfect counting on the fruit in season!