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Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8



  1. Melt butter in a large saucepan over low heat. Add marshmallows, heating until marshmallows are melted, stirring frequently.
  2. Remove the saucepan from heat and stir in cereal until well-mixed.
  3. 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.)
  4. 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.
  5. Refrigerate for at least 3 hours.
  6. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling.

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