Amish Strawberry Pudding
I tried this recipe from an Amish woman in Kentucky and WOW, this homemade strawberry pudding recipe will knock your socks off.
I tried this recipe from an Amish woman in Kentucky and WOW, this homemade strawberry pudding recipe will knock your socks off.
- Carbohydrate 796.656018428412 g
- Cholesterol 119.915000056871 mg
- Fat 201.807889078699 g
- Fiber 156.97247243 g
- Protein 118.816955593287 g
- Saturated Fat 116.637276538493 g
- Serving Size 1 1 Recipe (2237g)
- Sodium 2087.00080333979 mg
- Sugar 639.683545998412 g
- Trans Fat 10.3786966477012 g
- Calories 5023 calories
Step-by-step
- Mix Jello and strawberries in saucepan.
- Heat until Jello dissolves.
- Cool completely.
- Mix pudding and milk and beat 2 minutes.
- Add Cool Whip, sour cream and mix thoroughly.
- Layer bowl with vanilla wafers.
- Add pudding mixture, then strawberry mixture.
- Repeat layers and refrigerate.
Traditional refrigerator cakes rely purely on mechanical softening, but this version incorporates a cooked gelatin base alongside a chemically set instant pudding. While standard trifles utilize custard thickened entirely on the stovetop, this assembly uses powdered instant mixes that demand precise liquid ratios to set correctly. Whisking the cold milk into the dry vanilla pudding for precisely two minutes activates the modified food starches without incorporating excess air that could compromise density.
Vessel Selection and Layering Mechanics
Building this dessert requires a deep, clear glass bowl or a high-sided baking dish measuring at least three quarts to accommodate multiple distinct strata. Layering fragile vanilla wafers directly against wet fruit elements creates a controlled moisture migration over a four-hour refrigeration window. Ensure the heated gelatin and strawberry mixture cools completely to room temperature before combining it with dairy components, preventing premature melting of the whipped topping.
- Stir the strawberry and gelatin mixture constantly over medium heat until all graininess disappears completely.
- Maintain a refrigerator temperature between 35 and 38 degrees Fahrenheit to ensure proper setting of the modified starches.
- Substitute plain whole milk yogurt at a one-to-one ratio if sour cream is unavailable.
