Who doesn't like banana pudding? It is the signature dessert of the South. Here is a variation of that yummy classic. I like strawberries almost as much as I like bananas.

I first made this variation in June of 2013 as a dessert for the Wednesday Night Bible Study Supper at Revival Vision Church of God. I delighted in introducing a dish the group wasn't familiar with. This is a tasty example.

VALENTINE PUDDING
24-oz container frozen sweetened sliced strawberries
Two 3-oz pkgs strawberry Jello
3 cups cold milk
Two small packages instant vanilla pudding mix
1 cup sour cream
12-oz container frozen whipped topping, thawed
1 box vanilla wafers

In saucepan over medium heat combine strawberries and Jello. Stir constantly until Jello dissolves. Do not bring to a boil. Heat just enough to dissolve Jello. Cool to room temperature.

In medium bowl, combine milk and instant pudding mix. Stir with whisk until well blended, but not set. Immediately stir in sour cream and whipped topping.

To assemble pudding: In a 9 by 13 inch dish or pan, place a layer of vanilla wafers, then a layer of pudding, topped with a strawberry Jello layer. Repeat once, reserving enough pudding mixture to cover top.

Reserve several vanilla wafers to crumble and sprinkle over top of dish. Chill several hours or overnight before serving. Makes 20 servings or 10 if this becomes your favorite dessert.

Note: The pudding mixture will be thin when you spread it. Vanilla wafers will absorb moisture from the pudding. Yes, cool the strawberry mixture but do not refrigerate at this point. It sets up quickly, which would make it hard to spread. You could add sliced bananas, if you like. Enjoy!