120 grams of instand vanilla pudding powder
½ pack Dr. Oetker vanilla Cake filling
1 bag of Whip-it
270 ml milk, divided (120 ml for the pudding powder and 150 ml for the vanilla filling)
150 grams of fresh strawberries
50 grams powdered sugar
Start by slicing the strawberries into tiny pieces, sprinkle them with powdered sugar and leave them to release the juice. Beat the pudding powder with 120 ml of the milk, add Whip-it and mix some more, until the cream is firm. In another bowl, mix the vanilla cake filling with 150 ml milk as directed on the bag. Combine these two and gently fold in the strawberries (without the juice). Put it in the fridge for an hour, and then in the freezer for another couple of hours. Serve with sauce of your choice and a few fresh strawberries.