Print Recipe

Strawberries 'n' Cream Dessert



  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/2 cups cold water
  • 1 small box instant vanilla flavor pudding and pie filling mix
  • 2 cups (1 pint) fresh whipping cream, whipped
  • 1 (12 ounce) Sara Lee pound cake, cut into cubes (about 6 cups)
  • 1 quart fresh strawberries, cleaned, hulled and sliced
  • 1/2 cup strawberry preserves
  • Toasted slivered almonds
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. In large bowl, combined sweetened condensed milk and water.
  2. Add pudding mix; beat well.
  3. Chill for 5 minutes in refrigerator.
  4. Carefully fold in whipped cream.
  5. Spoon 2 cups pudding mixture into 4-quart glass serving bowl or trifle bowl.
  6. Top with half each of the pound cake cubes, strawberries, preserves and remaining pudding.
  7. Repeat layering, ending with pudding.
  8. Garnish with additional strawberries and almonds.
  9. Cover with plastic wrap and chill thoroughly for several hours.
  10. Refrigerate any leftovers.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.