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Extract from The Muffin Tin Cookbook • By Brette Sember and Melinda Boyd • Published by F+W Media

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins

The Muffin Tin Cookbook
This dessert is fun to serve for the 4th of July, particularly if you add a few blueberries to the top of the cups. You can make this in jumbo jumbo individual silicone muffin cups, for easy serving as well.

Calories 266 calories
Fat 8.8 grams
Protein 3.7 grams
Sodium 252 mg
Carbohydrates 42.2 grams
Sugars 23.8 grams
Fibre 1.1 grams

Makes 6 Jumbo

Posted by FW Media Published See FW Media's 77 projects » © 2019 Brette Sember / F+W Media · Reproduced with permission.
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  • Step 1

    Prepare 6 jumbo muffin cups with foil or silicone liners.

  • Step 2

    Cut 2 of the pound cake slices into cubes (about ½"), and divide among the bottoms of the cups, pressing slightly into the cup.

  • Step 3

    Top with ½ the vanilla pudding, divided among the cups.

  • Step 4

    Place ½ teaspoon strawberry jam on top of the pudding, and spread it around.

  • Step 5

    Top with half the strawberries.

  • Step 6

    Cube the rest of the pound cake and divide among cups, pressing down.

  • Step 7

    Top with the rest of the pudding, divided.

  • Step 8

    Add the rest of the strawberries, fanning the slices out, then brush them with the remaining jam.

  • Step 9

    Refrigerate at least 3 hours, up to 8.

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