BERRY COOL SUMMERTIME BREAD PUDDING

  • 12 slices of firm white bread, crusts removed
  • 2 cups of blueberries
  • 2/3 cup of sugar
  • 2 cups of sliced strawberries
  • 2 cups of raspberries
  • 1 cup of blackberries
  • Whipped cream for garnish

  • Let bread slices dry out while preparing the berry filling.
  • In a large saucepan, heat the blueberries and sugar to boiling and boil 1 minute, stirring often.
  • Stir in the remaining berries and boil for 1 more minute.
  • Remove the berry mixture from heat and cool to room temperature.
  • Line a deep bowl with plastic wrap, with the ends of the plastic hanging over the edge of the bowl.
  • Line the bowl with some of the bread slices, trimming to fit and using the scraps to fill in any spaces.
  • Spoon 2 cups of berry filling into the bowl.
  • Repeat layering, ending with bread slices.
  • Cover the bowl loosely with plastic wrap. Place a dish just small enough to fit inside the bowl on top of the plastic wrap. Weigh down with several cans.
  • Refrigerate on a plate for 24 hours.
  • Remove cans, plate and top layer of plastic wrap and invert pudding on a large plate;remove and discard plastic wrap.
  • Serve with whipped cream.

  • Serves 8



    CHOCOLATE HEAVEN FOR LOVERS

  • 1 box of chocolate instant pudding, prepared according to package directions
  • 1 box of frozen sweetened strawberries, thawed
  • 1 tub of non-dairy whipped toppng
  • 1 chocolate pound cake, cubed
  • 1 cup of coffee-flavored liquor
  • Heart-shaped chocolate candies

  • In a heart-shaped glass serving dish, layer the ingredients as follows:1/2 the pound cake cubes, 1/2 cup liquor, 1/2 the strawberries, 1/2 the pudding and 1/2 the whipped topping.
  • Repeat the layers.
  • Garnish with the chocolate candies.
  • Serves 2



    CHOCOLATE HEAVEN

  • 2 boxes of instant chocolate pudding, prepared according to package directions
  • 1 tub of non-dairy whipped topping
  • 1 chocolate pound cake, cut into cubes
  • 1 can of diced peaches, drained, liquid reserved
  • 1 box of frozen sweetened strawberries, thawed
  • 1 can of chocolate syrup
  • 10-12 whole strawberries, washed and hulled
  • Chocolate sprinkles

  • Cover the bottom of a deorative serving bowl with chocolate syrup.
  • Add 1/3 of the pound cake cubes, drizzle with peach syrup.
  • Cover with 1/3 of the diced peaches and 1/3 of the thawed strawberres..
  • Cover that with 1/3 of the pudding, then 1/3 of the whipped topping.
  • Repeat layering, ending with whipped topping.
  • Garnish with whole strawberries and chocolate sprinkles.
  • Serves 4



    GRAHAM CRACKER PUDDING

  • 2 boxes of non-instant chocolate pudding mix
  • 1 box of honey graham crackers
  • 1 can of whipped cream.

  • Prepare the pudding according to package directions.
  • Place a layer of graham crackers in a rectangular glass baking dish.
  • Pour 1/3 of the hot pudding over the crackers.
  • Make two more layers of crackers and pudding.
  • Cover with plastic wrap and refrigerate at least 4 hours.
  • Garnish with whipped cream

  • Serves 6