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Layered Strawberry Pudding


Cleaned hulled halved strawberries
1 ½ cups
Strawberry jelly
1 packet
Vanilla Ice-cream
½ liter
1 tbsp
Lemon juice
few drops 
2 cups
1 tbsp
Casserole (preferably transparent)
1 medium

Boil 1 ½ cup water, and half the jelly crystals and sugar. Take off from fire, stir till all crystals dissolve. Cool to room temperature. Rinse casserole with cold water. Pour the prepared jelly and set in freezer to thicken.

Before it sets, drop in the strawberries sprinkling evenly. Leave a few whole and few halves for decorating. Allow jelly to set well.

Boil remaining half cup water, add remaining jelly. While this is being done, beat the vanilla ice-cream with a spoon or beater over a tray of chilled water or ice cubes. When beaten, add boiling jelly and stir.

Add curd, lemon juice and keep stirring in one direction till thick.

Pour over the set jelly and chill in freezer till set.

Decorate with saved strawberries and whipped cream or tutti fruity.