| 1 1/2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup butter or margarine |
| 1/3 | cup powdered sugar |
| 1/4 | teaspoon salt |
| 1 | cup sour cream |
| 1 | cup milk |
| 1 | package (4-serving size) vanilla instant pudding and pie filling mix |
| 2 | pints (4 cups) strawberries |
| 1/3 | cup orange marmalade |
| 2 | tablespoons orange-flavored liqueur or Water |
| 1. | Heat oven to 400ºF. |
| 2. | Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
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| 3. | Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary. |
| 4. | Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving. |
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| Marmalade is a preserve containing pieces of fruit rind. The first marmalades were made from the fruit of the quince tree, which is how marmalade got its name; marmelada is Portuguese for “quince jam.” |
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| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
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| Use what you like! Try other fresh fruits, such as sliced bananas, kiwifruit, peaches and oranges, instead of the strawberries. |
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| To ensure recipe success, do not use self-rising flour in this recipe. |
Nutrition Information:
290 ( 145 ); 16 g ( 5 g); 15 mg; 320 mg; 35 g ( 2 g); 3 g 14 %; 46 %; 6 %; 4 % 1 ; 1 ; 3