I absolutely adore strawberries! I love them! I don't know if I have ever gotten to the point of saying I've had enough! They are delicious! It doesn't matter what format they come in either. Strawberry shortcake? Sign me up! Strawberries with a little sugar? I'm in! Warm strawberries straight from the strawberry patch? OH my mouth is watering now! But a few years ago I stumbled upon a recipe for a Crustless Strawberry Pie. And I was intrigued!
The crust on a strawberry pie is what holds a lot of the calories! So crustless sounds fabulous! Do you know how many calories I can save. And seriously, what strawberry lover hasn't scooped the delightful strawberries out of the pie and left the crust???? I made this recipe a few times and loved it. But then promptly forgot about it. I forgot about it for YEARS! Until this summer when I stumbled upon this easy recipe! I started making it a few weeks ago. EVERY WEEK I make a new one! It is soooo delicious! It's a perfect little touch of sweetness in the evenings after dinner. It is full of fresh strawberries...and that is a win in my book for taste AND health!
Ohhh...and did I mention that this recipe is easy??? SUPER SIMPLE!!!! Ok, your hooked now...so let me share the recipe!!!
Main Ingredients
1 large box of cook and serve vanilla pudding
1 large box of strawberry jello
1 pound strawberries
3 cups water
1 tbs Whipped topping
Recipe Steps
- 1. Slice strawberries and layer them on the bottom of a 9x13 pan
- 2. Cook pudding as directed on package using water in place of the milk.
- 3. When pudding is boiling, add contents of the jello packet and mix thoroughly.
- 4. Pour the jello/pudding mixture over the strawberries.
- 5. Refrigerate until the jello/pudding mixture has set .
- 6. Serve with a dollop of whipped topping (optional)
