STRAWBERRY SHORTCAKE PIE

1 pkg (3-oz) ladyfingers + more for lining pan

3 tbsp melted butter

1 pkg (3.4-oz) vanilla pudding mix

2 cups milk

4 cups cubed pound cake

2 cup sliced strawberries + additional whole berries for garnish

2 cups whipped cream

In a food processor, pulse the 3-ounce pkg ladyfinger with the melted butter. Press mixture onto the bottom of a tart pan, allow to cool.

Line ladyfinger around the edge of the pan, standing upright.

In a bowl, whisk the pudding mix with the milk until thickened.

Layer 2 cups of the pound cake onto the crust, top with half the pudding mixture and 1 cup of sliced strawberries. Repeat once and top with the whipped cream. Garnish with whole strawberries.

Chill for at least 1 hour.

recipe and photo for reference First for women '23