Ingredients
- 2 tablespoons butter
- 2 cups miniature marshmallows
- 2½ cups rice cereal
- 1 (3½ -ounce) package instant vanilla pudding
- 1¼ cups milk
- 1 cup whipping cream
- 1 teaspoon almond extract
- 1 pint fresh strawberries
Make it step by step
- Melt butter in a large saucepan over low heat. Add marshmallows, heating until marshmallows are melted, stirring frequently.
- Remove the saucepan from heat and stir in cereal until well-mixed.
- Pat mixture in an oiled 9-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or butter.)
- Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust.
- Refrigerate for at least 3 hours.
- Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.