Strawberry Delight
Makes 10 - 12 servings • From the kitchen of Dora Grimm
Ingredients
1 cup plain flour
1 stick butter, melted
1 tablespoon sugar
1 cup chopped nut
1 quart fresh strawberries (or equivalent frozen)
1 cup sugar
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
8 ounces all natural strawberry yogurt
1 package (4 3/4 ounce) instant vanilla pudding
2 cups milk
1/2 cup heavy cream
1 tablespoon sugar
8 ounces cream cheese, room temperature
1 cup sifted powdered confections sugar
1/2 pint heavy cream, whipped
1 tablespoon sugar
Directions
Preheat oven to 350 degrees.
Combine flour, butter and 1 T sugar until it resemble crumbs.
Press into a 13x9 inch cake pan, bottom only.
Bake until slightly brown, about 5-8 minutes.
Puree berries in blender with 1 cup sugar.
Soften gelatin in cold water. Stir in boiling water until dissolved.
Add with lemon juice to strawberry puree, mix well.
Chill until mixture mounds when dropped from spoon. Fold in yogurt.
Spoon onto crust, refrigerate.
Mix pudding according to package directions using 2 cups milk.
Whip 1/2 cup cream with 1 T sugar. Fold whipped cream into cold pudding.
Spread on top of strawberry layer, place back in refrigerator.
Blend cream cheese and powdered sugar until smooth.
Whip 1/2 pint heavy cream with 1T sugar, fold into cream cheese mixture and spread over all.
Chill.
If desired also decorate with fresh strawberries.
