… followed by Chef’s notes and Lady Finger Recipe
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This was a delicious dessert that was served at a small gathering in June. With weather in Phoenix topping a hundred degrees, this went over really well. Plus, she said it only took about half an hour to prepare.
Served ten people with some left over.
1 box prepared Vanilla pudding – instant or stovetop
2 cups milk
8 ounces cream cheese – softened
6 ounces Greek vanilla yogurt
10 ounce frozen loaf pound cake – thaw and cube into half inch cubes
6 cups strawberries – cut in half – remove stem
2 cups blueberries
1 cup raspberries
- Prepare pudding – set aside
- Mix cream cheese and yogurt on medium speed until smooth
- Fold in pudding
- Gently mix fruit (strawberries, blueberries, raspberries)
- In a large glass bowl (3-4 quarts) create three layers. Layer 1/3 of the following:
- cake, pudding, fruit
- repeat
- repeat
- Cover and chill up to 24 hours. Best if chilled at least 4 hours.
If you are interested, you can make your own lady fingers rather than using pound cake
