Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Marshmallow | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 2 cups miniature marshmallows
- 2 ½ cups rice cereal
- 1 (3 ½ -ounce) package instant vanilla pudding
- 1 ¼ cups milk
- 1 cup whipping cream
- 1 teaspoon almond extract
- 1 pint fresh strawberries
Directions
1.Melt butter in a large saucepan over low heat. Add marshmallows, heating until marshmallows are melted, stirring frequently.
2.Remove the saucepan from heat and stir in cereal until well-mixed.
3.Pat mixture in an oiled 9-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or butter.)
4.Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust. Refrigerate for at least 3 hours. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling.