Strawberry Charlotte

SERVES: 8

CHILL TIME: 2 Hr

It's time for a treat that won't make you feel guilty! This layered dessert uses sugar-free ingredients and fresh strawberries for a refreshingly cool summer treat. But you don't have to reserve our Strawberry Charlotte for warmer weather, it also makes a great potluck dessert!

What You'll Need

1 (4-serving-size) package sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 (3-ounce) package ladyfingers, split in half
1 1/2 cup fat-free frozen whipped topping, thawed
2 tablespoons toasted sliced almonds (See Note)

What to Do

Prepare pudding according to package directions, using the fat-free milk; set aside to cool.
Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice remaining strawberries and, in a medium bowl, combine with sugar and 1 teaspoon of vanilla; set aside.
Arrange ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl. Pour sliced strawberries over ladyfingers. Stir remaining 2 teaspoons vanilla into pudding and pour pudding over strawberries. Spread whipped topping over pudding.
Cover and chill at least 2 hours before serving. Just before serving, garnish with reserved whole strawberries and toasted almonds.

Notes

Did you know that Strawberry Charlotte is sometimes known as "ice-box cake," because it's served cold? And now-a-days we commonly use ladyfingers to line the dish, but classicaly people used stale bread dipped in butter for Strawberry Charlotte recipes.

This healthier version of Strawberry Charlotte is easy to make and oh-so-pretty, but if you're a bit short on ingredients then we know you'll love our recipe for Berry-Berry Pudding Surprise!