Strawberry Pudding

Directions

1. 1
   Remove both ends from 4 (15-ounce) soup cans.
2. 2
   Save 4 of the ends.
3. 3
   Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds.
4. 4
   To avoid torn bread press straight down, do not twist.
5. 5
   Let bread sit for 2 hours to dry out.
6. 6
   Butter 1 side of 4 of the bread rounds.
7. 7
   Place the soup cans on a cookie sheet lined with parchment paper.
8. 8
   Place the buttered bread round, buttered-side up, in each can.
9. 9
   Spoon 2 tablespoons of strawberries with liquid to cover over each round.
10. 10
    Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries.
11. 11
    Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
12. 12
    Place reserved ends of soup cans on top of final round and weight with cans of soda.
13. 13
    Refrigerate for 8 hours.
14. 14
    Remove cans and serve with whipped cream.
15. 15
    In a bowl combine all ingredients.
16. 16
    Let stand in refrigerator for 2 hours.
17. 17
    Yield: 4 servings