Strawberry Pudding

 Tastes the best with fresh strawberries.  I find that if they are fresh picked, I only need 2 cups.  If they aren't in season, I need 3 cups for better flavor.

STRAWBERRY PUDDING 

(serves 4)

Crust Ingredients:

*3/4 cup graham cracker crumbs

*1/4 cup granulated sugar

*3 tablespoons butter, melted

Pudding Ingredients:

*2-3 cups fresh strawberries

*1/2 cup granulated sugar

*1 teaspoon vanilla

*1 cup whole milk

*1 cup heavy cream (or whole milk)

*4 tablespoons corn starch

*4 tablespoons whole milk

Topping ingredients:

*whip cream (optional)

*graham cracker crumbs (optional)

*strawberry syrup (optional)

Crust Directions:

~In a medium bowl, add 3/4 cup graham cracker crumbs, 1/4 cup granulated sugar, and 3 tablespoons melted butter.

~Stir until well incorporated.

~Press in to bottom of 4 pudding cups or small bowls.

~Refrigerate while making pudding.

Pudding Directions:

~Add 2 cups strawberries into a blender (or use an immersion blender) and puree the strawberries.

~Place a strainer over a medium sized bowl and strain pureed strawberries.

~Discard pulp.

~Stir in 1/2 cup granulated sugar and 1 teaspoon vanilla extract.

~Stir in 1 cup whole milk and 1 cup heavy cream.

~In a small bowl, stir 4 tablespoons corn starch and 4 tablespoons milk together until smooth.

~Whisk corn starch mixture into strawberry mixture until well incorporated.

~Pour mixture into a medium pot or skillet and cook over low heat, stirring continuously.

~Heat until mixture becomes thick (this takes about 10-15 minutes).

~Remove from heat and pour over graham cracker crust.

~Allow to cool completely (I put a piece of plastic wrap directly over pudding to prevent a skin forming).

Topping Directions:

~Spread a whip cream or cool whip over top of pudding.

~Sprinkle a small amount of graham cracker crumbs over top.

~Drizzle strawberry syrup over top.

~Refrigerate until cold.