Strawberry Pudding

1. 1

   Remove both ends from 4 (15-ounce) soup cans.

2. 2

   Save 4 of the ends.

3. 3

   Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds.

4. 4

   To avoid torn bread press straight down, do not twist.

5. 5

   Let bread sit for 2 hours to dry out.

6. 6

   Butter 1 side of 4 of the bread rounds.

7. 7

   Place the soup cans on a cookie sheet lined with parchment paper.

8. 8

   Place the buttered bread round, buttered-side up, in each can.

9. 9

   Spoon 2 tablespoons of strawberries with liquid to cover over each round.

10. 10

    Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries.

11. 11

    Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.

12. 12

    Place reserved ends of soup cans on top of final round and weight with cans of soda.

13. 13

    Refrigerate for 8 hours.

14. 14

    Remove cans and serve with whipped cream.

15. 15

    In a bowl combine all ingredients.

16. 16

    Let stand in refrigerator for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.