Source of Recipe
1 package (4-serving size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped topping, thawed
2 tablespoons toasted sliced almonds (see Note)
Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.
Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.
Arrange the ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
Spread the whipped topping over the pudding. Cover and chill for at least
2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
PREPARATION TIP: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350°F. oven for 6 to 7 minutes, or until just lightly browned.