(Adapted from Foodista)
1 box of instant vanilla pudding
1/2 cup strawberry juice
1 1/2 cups milk
2 tsp vanilla extract
16 giant lady fingers
1 1/4 cup mascarpone cheese
1 pound fresh strawberries, washed dried and hulled
Take the mascarpone out of the fridge before you begin and let it come to room temperature so that it will spread easily. In a bowl, whisk the pudding mix, 1 tsp of the vanilla extract and milk together and set aside. Slice the strawberries. Dip the lady fingers into the strawberry juice briefly and arrange half of them in a layer in the bottom of your dish. Spread half the pudding mixture over top, then 1/3 of the sliced strawberries. Repeat another layer of ladyfingers, pudding and berries. Finally, whisk the remaining 1 tsp vanilla extract with the room temperature mascarpone, and spread over top. Place the remaining 1/3 of the berries on top of the mascarpone.
Cover and refrigerate 4 hours before serving.