Here in the South, pudding is a staple at just about every summer potluck or family get-together. The classic choice? Banana pudding. And believe me, I had more than my fair share of it growing up, whether the fruit were in sandwiches, sliced over cereal, or layered in that common pudding dish at every gathering. But these days, bananas just aren’t my thing. That’s why I have decided to create an elevated take on the classic banana pudding. This strawberry pudding is everything I love about traditional Southern pudding: cool, creamy, and nostalgic – just without the bananas. My Southern Charm Pudding will be a crowd favorite and become a necessity at your summer gatherings for years to come.
Ingredients:
1- 5.1 oz box instant vanilla pudding
3 cups cold milk
Honey
Shaved white chocolate (optional)
1 ½ cups heavy whipping cream
2–3 tbsps powdered sugar
1 tsp vanilla extract
1 ½–2 cups fresh strawberries, sliced
1 cup roasted chopped pecans
1 box vanilla wafers (or enough to make 2-3 layers)
Instructions:
1) In a medium bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thickened. Let it sit in the fridge for 5 minutes to set.
2) In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form (about 3-5 minutes with an electric mixer).
3) Gently fold about two-thirds of the whipped cream into the chilled vanilla pudding to create a light and creamy filling. Reserve the remaining whipped cream for the topping.
4) Layer the vanilla wafers on the bottom of the dish.
5) Spread half of the pudding mixture over the wafers.
6) Add a layer of sliced strawberries, honey and sprinkle with pecans.
7) Repeat the layers: wafers, pudding, strawberries, honey, and pecans.
8) Add white chocolate shavings to the top. (Optional)
9) Cover and refrigerate for at least 4 hours, or preferably overnight. This allows the wafers to soften and the flavors to blend.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
