Page 29 - South Mississippi Living - June, 2025

Chelsea Gieselmann is a mom,
photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great- grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
1- 5.1 oz box instant vanilla pudding 3 cups cold milk
Honey
Shaved white chocolate (optional)
1 1⁄2 cups heavy whipping cream 2–3 tbsps powdered sugar
1 tsp vanilla extract
1 1⁄2–2 cups fresh strawberries, sliced 1 cup roasted chopped pecans
1 box vanilla wafers
(or enough to make 2-3 layers)
SOUTH MISSISSIPPI Living | www.smliving.net
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1. In a medium bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thickened. Let it sit in the fridge for 5 minutes to set.
2. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form (about 3-5 minutes with an electric mixer).
3. Gently fold about two-thirds of the whipped cream into the chilled vanilla pudding to create a light and creamy filling. Reserve the remaining whipped cream for the topping.
4. Layer the vanilla wafers on the bottom of the dish.
5. Spread half of the pudding mixture over the wafers.
6. Add a layer of sliced strawberries, honey and sprinkle with pecans.
7. Repeat the layers: wafers, pudding, strawberries, honey, and pecans.
8. Add white chocolate shavings to the top. (Optional)
9. Cover and refrigerate for at least 4 hours, or preferably overnight. This allows the wafers to soften and the flavors to blend.