Ingredients
1/2 tube pan pound cake
3 pkg. vanilla (instant pudding
2 (8 oz.) pkg. frozen strawberries
1 jar strawberry ice cream topping
1 (12 oz.) pkg. Cool Whip
sliced almonds (optional)
Method
Sources
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Cut pound cake into 1-inch squares. Mix pudding by package directions, omitting chilling. Drain strawberries. Mix strawberries with all but 1/3 cup Cool Whip. Divide cake, pudding and strawberry Cool Whip mixture into thirds. Layer in clear bowl in order (cake, pudding, Cool Whip mixture). Reserve plain Cool Whip to spread on top. Sprinkle with sliced almonds, if desired. Chill and serve.