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| Pudding and Cream-Filled Strawberries |
"This is such an elegant looking snack or dessert. It's a lovely addition to the buffet table and is one of the first things to go."
Ingredients :
- 1 cup milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 cups frozen whipped topping, thawed
- 1/4 teaspoon coconut extract
- 2 pounds whole strawberries, stems removed
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 30M |
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- Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
- Use a straw to poke a hole in each strawberry, from top to bottom.
- Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.
Notes :
- Add more extract for a stronger coconut flavor, or use different extracts for whatever mood you're in.
- Lighten up the cream by using skim milk and sugar free pudding and whipped topping.
- Sprinkle the serving plate with coconut flakes or nonpareils for a more festive look.
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