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


  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.

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