Cherry & Strawberry Icebox Cake

• 3 cups milk
• 1 1/2 tablespoons vanilla extract
• 3 egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter
• 24 lady fingers Savoiardi
• 220 grams whipped cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla extract
• 300 grams strawberries fresh, hulled and sliced and patted dry
• 300 grams cherries

1. With a hand mixer or in the bowl of a stand mixer, whip the whipped cream, confectioners sugar and vanilla extract until it just holds, stiff peaks.
2. Pout milk and vanilla in a medium saucepan and bring to a boil over medium heat.
3. Whisk the egg yolks and sugar in a bowl until light and fluffy.
4. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated.
5. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
6. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
7. Add strawberries and cherries into the custard.
8. Arrange lady fingers in the bottom of a Tupperware slice container.
9. Spread the pudding over the lady fingers, and top with whipped cream.
10. Chill for at least 4 hours before serving.

milk, vanilla, egg yolks, sugar, cornstarch, unsalted butter, savoiardi, whipped cream, sugar, vanilla, strawberries fresh, cherries

Taken from www.yummly.com/recipe/Cherry-_-Strawberry-Icebox-Cake-1650838 (may not work)