Strawberry Shortcake

This is one of the best and easiest strawberry shortcakes you are going to make. It is a HUGE hit and can easily be dressed up for the 4th of July by adding blueberries.

Ingredients:
Premade/cooked pound cake
1 container of Cool Whip
1 can of Eagle Brand milk
1 carton of strawberries

Directions:
1. Slice/cube strawberries
2. Cube the pound cake
3. Fold in a cup of eagle brand into the cool whip (more or less) The consistancy of the cool whip should be a liquid.
Take turn layering the pound cake, strawberrie, cool whip. Serve! That's it!

This is sure to become a summertime favorite, especially when the temperatures start getting hotter here in Texas. I have yet to meet someone that doesn't like this dessert.

Strawberry Sorbet Sensation

First confession, my picture does not look nearly as good as the one in the cookbook. Again, this is from
Second confession, I'm not sure that it was as big a hit with the fans as what I was hoping, but that is part of the fun of cooking for others. Sometimes they love you, sometimes...not so much!

Ingredients:
2 cups of strawberry sorbet, softened
1 cup of cold fat-free milk
1 pkg of sugar free instant vanilla pudding mix
1 carton frozen reduced fat whipped topping
1 cup sliced fresh strawberries

Directions:
1. Line an 8x4 in loaf pan with heavy foil. Spoon sorbet into pan; freeze for 15 mins.
2. In a small bowl, whisk milk and pudding mix for 2 mins. Let stand for 2 mins or until soft set. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into pudding. Spoon over sorbet. Cover and freeze overnight or 4 hours.
3. Remove from freezer at least 15 minutes before serving. Top with strawberries.