I love strawberries, but I have not always loved them.
Growing up I spent part of each summer working in the strawberry fields in Oregon. I got paid a whole $2 per flat of strawberries that I picked. By the end of strawberry season each year I did not care if I ever saw another strawberry again.
Now that I live in Oklahoma, which is not strawberry growing country, I miss fresh from the field strawberries. A berry that has been shipped half way across the country is just not as good.
Yes, I know you can grow berries in Oklahoma, but they are not as good, juicy, or large as the berries grown other places.
However, I will admit that I buy the California or Florida strawberries that are sold in my grocery store this time of year, because there is something about spring and early summer that just makes me want strawberries. So, in the end a strawberry is better than no strawberry.
This is a dessert that I just came up with last week when I had some extra strawberries that I needed to use up.
I wanted a dessert that I could use the strawberries in that was quick and easy. This is just that, quick, easy, and very good.
Strawberry Mousse Pudding
- 1 (3.9 ounce) package instant vanilla pudding mix
- 1/2 cup water
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 3-4 cups sliced strawberries (you can also chop the strawberries if you want it a smoother texture)
In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in whipped topping until no streaks remain. Carefully fold in the strawberries. Chill for at least 2 hours before serving.