2 cups heavy cream,
1/4 cup granulated sugar,
1 tablespoon vanilla extract
1 packet fresh strawberries,( Cut strawberries into pieces)
2 cups powdered sugar
Reserve a handful of strawberries for garnishing the top of the pudding.
Cut and Place the remaining strawberries in a large saucepan add 1/4 cup of water in it. Sprinkle granulated sugar over top.
Heat and Stir to combine and cook for 5-6 min. or till it converts into a thick sauce with strawberry chunks.
In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up at the end of the beater). Set aside. I like to set this pudding in glasses for individual servings.. If you want you can set in glass bowl.
Layer each glass with 1 tbsp of strawberry syrup and top it with Layer of whipped cream mix a little with the help of straw to give a swirl look............ Spoon 2 tbsp of strawberry syrup on top of whipped cream, evenly.
Top with a layer of graham crackers, breaking them if necessary to make them fit. Then add another 1/3 of whipped cream, smoothing out evenly. Add the remaining strawberries and juice evenly over the whipped cream.
If you want you can top the pudding glass with a layer of graham crackers, breaking them if necessary to make them fit. Cover and freeze for 3-4 hours. Remove pudding from freezer, 5 min. Before serving top with whipped cream and sprinkle remaining strawberries on top. Serve chilled.
* You can set this pudding in bowl also.
* Instead of graham crackers you can use roasted nuts.