Cheesecake Stuffed Strawberries
These little beauties are a great treat to share with friends and loved ones. They are a perfect addition to your Mother’s Day Buffet, Memorial Day Bash, or any summer get-together or BBQ!
Here’s All You Need:
2 pints of fresh strawberries, washed, hulled, and cored
1 box of French vanilla instant pudding mix
8 oz of cream cheese or mascarpone cheese
2.5 cups of whipping cream
a zip lock bag with 1 corner cut off.
Here’s All You Do:
Wash, hull (remove the green thingy) and core the strawberries. Set cores aside.
In a large mixing bowl, using a hand mixer, blend the pudding, whipping cream, and cream cheese. Start on low so it doesn’t splatter all over. For a berry flavored cream, I love to add the cores right into the mixture. Also a great way to use them rather than wasting. Blend until nice and creamy. Cut a VERY small piece of the corner of the Ziploc. put your cream in there and use this to fill the berries. You can always make the whole a little bigger if the strawberry pieces stick, but you don’t want to start out too large. They are pictured here plated atop blueberries and garnished with mint. You could also drizzle or dip them in dark, milk or white chocolate for added decadence. Refrigerate and remove just before serving.