This dessert was so DELICIOUS! so refreshing! I will definitely make this @ home! Everyone enjoyed it,one of the first desserts to go @ the meeting on Tuesday! Church Family approved for sure!

Great recipe! A couple hints: Add about 1/2 tbs. cornstarch to the milk before you add it to the pudding. Will make the frosting thicker. Also, when icing the cake, apply a thin coate of icing first — that will cover some of the red puree. Then use a different utensil to spread large dollops of it over the thin coat. Voila, smooth icing with no red streaks.

I used one 16 oz bag of frozen strawberries and cooked them for a few minutes on the stove with 1/4 cup of sugar and a tsp of vanilla. It really helps because they aren’t always sweet. To this, I added a handful of sliced fresh strawberries & pureed it. To the puree, I added a couple big handfuls more of sliced fresh strawberries that were cut smaller. I used a wooden spoon handle to poke larger holes in the cake & slowly spooned the puree over as soon as the cake came out of the oven. Some of the berries went in the holes & some stayed on top of the cake. Chilled the cake in the fridge for about 45 mins. Instead of folding the pudding & the whipped cream together, I put them on as separate layers. I used a cheesecake pudding & prepared it with 1 1/2 cups of milk. I prepared it in a bowl that has a pouring edge so that I could just pour it straight from the bowl over the top of the cake. Chilled again for 10 mins. Then, instead of cool whip, I used 1 cup of heavy whipping cream with 1/3 cup of sugar until stiff. Spread over the pudding layer. Chilled in the fridge for about 3 hrs before we cut it & it was totally set up & fabulous. This is a terrific cake! I made this one as a ‘test run’ to see if I’d want to take one over to my son’s school this week for their Teacher Appreciation luncheon & this is definitely the cake that I am making. FIVE STARS ALL THE WAY!!!!!

EXCELLENT RECIPE! I substituted cheesecake flavored instant pudding ~ Heavenly. The cake was gone by day two in my house of six. Everyone begged me to make another one.

I am fifteen years old and made this cake at about 10 o’clock at night before Memorial Day.. My 70 year old Grandpa loved it and said it was the best cake he EVER had.

If you have trouble getting the strawberry puree to sink into the cake, make sure you make large and deep holes (try a wooden spoon’s handle) about 1″ apart. **To make this cake travel-safe, try cutting the cake into 1″ cubes then layering it in a sealable bowl. Half of the cubed cake, half of the pureed strawberries, half of the pudding mix and repeat. Garnish with a few fresh strawberries and refrigerate! This is my family’s favorite way to eat it!!!


3-4 cups strawberries sliced
12-15 Whole Graham Crackers
1 1/2 pints heavy whipping cream
4-5 Tablespoons sugar
1 1/2 teaspoons vanilla


Using mixer – Mix whipping cream, sugar and vanilla on medium to high speed until stiff peaks form (I keep going until it is thicker but stop mixing before it is “butter”)

Always best to make sure the heavy cream, mixing bowl and beaters are super cold. Just put bowl and beaters in the fridge for awhile before mixing.

Line 8 X 8 pan with whole graham crackers (You can break some more to fill in any gaps around the edge)

Spread whipped cream on the graham crackers

Top that layer with sliced strawberries …

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