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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 33 |
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Coming across a rich dip from Robin Alberts of Bruce Crossing, Michigan did more than wet our test cooks' appetites. It prompted them to craft a nifty way to present the mix, by piping it into cleverly sliced strawberries. What a treat! Ingredients:
1 package (8 ounces) cream cheese, softened |
1 jar (7 ounces) marshmallow creme |
1/2 to 1 teaspoon ground cinnamon |
2 quarts fresh whole strawberries, hulled |
pastry bag or heavy-duty resealable plastic bag |
#18 open star pastry tip |
crushed ice and fresh mint, optional |
Directions:
1. In a bowl, beat cream cheese, marshmallow creme and cinnamon until smooth. Cut a small hole in the corner of pastry or plastic bag; insert star tip. Spoon filling into bag; refrigerate for 1 hour.
2. Quarter strawberries from the tip to the stem end without cutting completely through. Pipe filling into strawberries. Refrigerate until serving. If desired, serve on a bed of crushed ice and garnish with mint. Yield: about 5-1/2 dozen.
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