Servings: 10 servings

Preparation Time: 30 minutes

Cooking Time: 5 minutes

Ingredients:

2 ½ cups kosher-for-Passover cookies, crushed

Cream:
1 cup container whipping cream
2 tablespoons powdered sugar
4 containers Tnuva Vanilla Pudding
1 cup white chocolate, chopped

syrup:
1/2 cup sugar
1/2 cup (120 ml) water
2 tablespoons orange liqueur (optional)

Fruit:
1 lb strawberries, stems removed, quartered or sliced
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons balsamic vinegar
½ cup cherry jam

1 cup candied almonds or pecans, coarsely chopped

Instructions:

1. Prepare the cream: Whip the cream and powdered sugar until it forms soft peaks.

2. Put the vanilla pudding snack and white chocolate in a microwave-safe bowl, and microwave on low heat until chocolate is melted. Add remaining pudding cups, and mix well.

3. Gently fold the whipped cream mixture into the chocolate. Place in piping bag and refrigerate for at least 2 hours.

4. Prepare the syrup: Place water and sugar in a pot and bring to a boil. Lower the heat and simmer for five minutes. Add the orange liqueur (if using) and allow to cool at room temperature.

5. Prepare the strawberries: Place the strawberries in a bowl and add sugar, vanilla and balsamic vinegar. Mix and set aside for 15 minutes. Strain the strawberries while reserving the liquid, set strawberries aside, and add the liquid to the syrup.

6. Assemble the dessert:  Dip cookies in syrup, then layer at the bottom of individual dessert cups. Drizzle jam, then half the almonds, a layer of chocolate-cream mixture, a layer of strawberries, more cream, cookies, and the rest of the albums. Top with the remaining strawberries and syrup.

7. Serve immediately or keep refrigerated for a few hours. If allowed to sit, the cookies will soak up the syrup and intensify the flavors.