For Valentine’s dessert, place two different sized heart-shaped cookie cutters on a flat plate. Cook pudding according to package directions and pour between cookie cutters (leaving the smaller heart empty), refrigerate for several hours.
Remove the cookie cutters with a pointed knife. Puree the strawberries with the lime juice and cranberry syrup and fill into the small heart.
Decorate as desired, e.g. with chocolate sauce, a little cranberry syrup and chocolate heart.