1 cup granulated sugar
4 Tablespoons Cornstarch
1/2 teaspoon salt
3 cups heavy cream
5 egg yolks, slightly beaten
4 Tablespoons margarine or butter, softened
1 Tablespoon pure vanilla extract
1 quart fresh strawberries, cleaned and hulled
1/2 cup granulated sugar (to coat strawberries)
Whipped cream for garnish
Combine 1 cup granulated sugar, cornstarch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding cream in a continuous stream. Whisk the egg yolks in a separate bowl then add to the mixture, stirring continuously until well blended.
Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla.Spoon into your Cuisinart food processor and process til silky-smooth. Pour into a bowl.
Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Refrigerate until firm and cooled; about 2 hours. Makes about 4 1/2 cups of pudding
When ready to assemble desserts, prepare the cleaned and hulled strawberries by tossing with the 1/2 cup granulated sugar. In serving dishes, layer pudding then strawberries until full. Top with whipped cream for garnish.