We were gifted with some fresh juicy strawberries earlier in the week. After eating a couple bowls of them the kids wanted to make something special. I knew just the recipe to pull out… Strawberry Pudding Poke Cake.
Here’s a few pictures of all the fun they had making it…
They had a ton of fun poking holes with the wooden spoon handle:
Then they had to pour on the jello:
Next comes the strawberries (I think a few didn’t make it into the bowl):
Now a layer of pudding and then cool whip:
Repeat the layers and make it pretty:
I tried to catch a few of them eating it but they gobbled it up way too fast!
I’m thinking the next time I might just give it a try without the vanilla pudding as I think that might taste more like a traditional shortcake… yummy!
Do you need some inspiration on how to get your kids helping out in the kitchen? Check out the Kids Can Cook Real Foods website for lots of helpful ideas!
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I don’t know if this is actually the recipe that my Mom-mom used but it is close. If you don’t like the ‘skin’ that cooked pudding has then simply place a piece of plastic wrap over the warm pudding so that the wrap touches the top of the pudding. When cool you remove the wrap and the ‘skin’.
Just Like Grandma’s Chocolate Pudding
- 2/3 c. sugar
- 1/4 c. cocoa powder
- 4 T. cornstarch
- 1/4 t. salt
- 2-1/4 cups milk
- 2 T. butter or margarine
- 1 teaspoon vanilla
In a medium size saucepan whisk together the first four ingredients. Slowly stir in the milk.
Cook this mixture over medium heat until it boils. Stir constantly and boil for about 1 minute.
Remove your pan from the heat and stir in the butter and vanilla.
Pour into a serving bowl and chill for about 2-3 hours.
I usually only use 2 cups of milk and then pour this into a baked pie shell or a graham cracker crust. Chill for 2-3 hours. Top with whipped cream, if desired.
Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.
I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading Nanny’s No Bake Coconut Cream Pie
I had a mother-in-law who liked to make this recipe for get togethers. She never would give me her secret recipe but I convinced a friend to give me hers.
Mama’s Banana Split Dessert
- 2 c. graham cracker crumbs (approximately 10-12 full crackers)
- 1/4 c. sugar
- 1/3 c. butter or margarine, melted
- 1 c. sugar
- 2-8 oz pkgs cream cheese, room temperature
- 1-20 oz can crushed Pineapple, drained
- 4 ripe bananas, thinly sliced
- 1 c. strawberries, thinly sliced
- 2 c. cold milk
- 1 large box instant vanilla pudding
- 1-8 oz container of Cool Whip
- 1 c. pecans or walnuts, chopped
- Maraschino cherries
- Chocolate syrup
- 1-2 graham crackers, crushed
In a medium sized bowl, mix together the crust ingredients.
Press into the bottom of a 9 x 13 inch pan. Set to the side.
In a mixing bowl beat together sugar and cream cheese until well blended.
Gently spread over cookie crust.
Layer with the pineapple, sliced bananas, and sliced strawberries.
In another bowl mix together the milk and vanilla pudding and set to the side.
Remove 1 cup of Cool Whip and fold into pudding. Spread the pudding over bananas.
Spread remaining Cool Whip over pudding and sprinkle with nuts and crushed graham crackers.
Drizzle with chocolate syrup.
Top with cherries.
Chill for 4-5 hours before serving.