Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, October 18, 2011

About 10 years ago I had major surgery. Since I was to be out of commission for several weeks, our friends were nice enough to bring us food. I was glad, too since IT Guy and the kitchen are not BFF's. We had such good meals. I remember lots of them. But one thing I remember most was this dessert. Dana brought it in a 9x13 pan and I think at the time there were only 3 of us living at home so it was a LOT. But..wow..did we enjoy this. I guess you could say it's a sly way to make strawberry shortcake. Now to be honest, I never asked Dana how to make this...but I'm thinking this is pretty close. It's pretty yummy, too. I know Dana's a fan of SFFS...so Dana, if you see this, let us know if this is the way it's made or what to do to make it better!!

Dana’s Strawberry Dessert That 
She Brought Me When I Was Sick

1 boxed cake mix – baked according to directions
1 large vanilla instant pudding – made with two cups of milk
1 8-ounce Cool Whip
1 16-ounce container frozen, sweetened strawberries - thawed

Bake cake in a 9x13 inch pan. Allow to cool.

Make pudding and spread over cooled cake.

Spread thawed strawberries over pudding.

Spread with Cool Whip and allow to chill.

Okee doke....so this is what you'll need. 
And the stuff to make the cake and pudding, of course.

After you've baked the cake and allowed it to cool, 
spread the pudding over the cake. 
Then add the strawberries. I didn't use ALL of 
the juice in the container...but almost.

On top of the berries, add the Cool Whip. 
Or if you're a purist, REAL whipped cream.

Allow it to sit in the fridge for a few 
hours to soak up some of the juice.