5-6of the crunchiest cookies you havepreferably with a plain flavour
5 - 6ozor 150 g fresh Strawberries
7ozor 200 ml Whipping or heavy cream
1pintor 550 ml of Ready Made Thick Custard OR Jello Vanilla Pudding or to make your own custard from Bird’s Eyeuse this ratio:, not instant
1pintor 2 1/2 cups of milkto make the custard
2TablespoonsBird’s Custard Powder ** See Below
1Tablespoonof sugarif the custard / Vanilla Pudding comes without
Place cookies in bag and crush them with a rolling pin until fine crumbs.
Make up custard / vanilla pudding mix until it is a thick consistency. Allow to cool. (I place the pan in the sink with cold water to speed up the cooling process.
Keep 5 whole strawberries separate, and with the rest, blend them until a puree. This will become the sauce for the middle & top. Have a taste, and if it is not sweet enough for you add 1 Teaspoon of Sugar powder and mix in.
Place half the cookie crumbs in the bottom of the bowls
Add the cooled custard for the next layer and smooth over. Add half of the whole strawberries, sliced, and then the rest of the cookie crumbs. Add half of your blended strawberries for the next layer.
Whip up the fresh cream until stiff then add as the next layer. Smooth over or leave in peaks. it's up to you!
Arrange the remaining strawberries, chopped or sliced, however you like on the top, and pour the remaining half of the puree over the strawberries.
Cover with plastic wrap and place in the fridge to chill for a minimum 30 minutes. 2-3 hours is better if you have self control!