Prepared according to the instructions on the package
1 box of banana instant pudding , mix according to instructions and refrigerate until ready to use. This will be used between the 2 layers of cake.
FOR THE GLAZE:
2 cups of powdered sugar
3 Tablespoons of cream cheese
2 Tbsp milk
Mix well and refrigerate until cake is cooled, this will be the icing on the cake.
For the strawberry topping
1 1/2 cups quartered strawberries
3/4 cup white sugar
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon butter
1 additional cup of quartered strawberries
red food coloring , optional
This will be the topping on the cake.
In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
Remove the pan from the heat.
Add 1 tablespoon of butter and mix until the butter has completely melted.
If you’d like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
Serve over whatever dessert you’d like!
Refrigerate the leftovers and save for pancakes or French Toast .