Strawberry-Vanilla Layered Dessert

Looking for a wonderful fruit dessert? Then check out this delicious gelatin based strawberry and vanilla treat - ready in just 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 20
 

Ingredients

1/3
cup graham cracker crumbs
5
(8-oz.) containers low-fat plain yogurt
2
(5.1-oz.) or 3 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
2
envelopes unflavored gelatin
2/3
cup water
1/4
cup sugar
2
(10-oz.) pkg. frozen strawberries in syrup
1
(8-oz.) container frozen light whipped topping, thawed
20
fresh strawberries, bunny-shaped pastel marshmallows, pastel cream mint kisses or bunny-shaped jelly candies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Generously spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Add graham cracker crumbs; tilt dish to coat bottom evenly.
  • 2 In large bowl with electric mixer, beat yogurt and pudding mix at low speed for 2 minutes or until mixture thickens. Carefully spoon small mounds into crumb-coated dish; gently spread into even layer. Cover with plastic wrap; refrigerate while preparing strawberry topping.
  • 3 In small saucepan, sprinkle gelatin over water. Let stand 1 minute to soften. Heat over low heat until dissolved, stirring frequently. Add sugar; cook and stir until dissolved. Pour mixture into blender container.
  • 4 Break up frozen strawberries and syrup into chunks. Add to gelatin mixture all at once; blend until smooth. Scrape down sides of blender container as necessary during blending. (Mixture will set up quickly.)
  • 5 In large bowl, combine strawberry mixture and whipped topping; stir gently until well blended. Spoon small mounds onto pudding mixture; gently spread into even layer.
  • 6 Serve immediately, or cover and refrigerate until serving time. Just before serving, top with fresh strawberries. To serve, cut into squares. Store in refrigerator.
  • 1 Generously spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Add graham cracker crumbs; tilt dish to coat bottom evenly.
  • 2 In large bowl with electric mixer, beat yogurt and pudding mix at low speed for 2 minutes or until mixture thickens. Carefully spoon small mounds into crumb-coated dish; gently spread into even layer. Cover with plastic wrap; refrigerate while preparing strawberry topping.
  • 3 In small saucepan, sprinkle gelatin over water. Let stand 1 minute to soften. Heat over low heat until dissolved, stirring frequently. Add sugar; cook and stir until dissolved. Pour mixture into blender container.
  • 4 Break up frozen strawberries and syrup into chunks. Add to gelatin mixture all at once; blend until smooth. Scrape down sides of blender container as necessary during blending. (Mixture will set up quickly.)
  • 5 In large bowl, combine strawberry mixture and whipped topping; stir gently until well blended. Spoon small mounds onto pudding mixture; gently spread into even layer.
  • 6 Serve immediately, or cover and refrigerate until serving time. Just before serving, top with fresh strawberries. To serve, cut into squares. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Using frozen strawberries reduces the preparation time by making the gelatin layer set up in the blender.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
160
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
4mg
4%;
Sodium
270mg
270%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
25%;
Calcium
10%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.