Cheesecake Stuffed Strawberries
1 1/2 quarts fresh strawberries
8 oz block cream cheese (non-fat is okay, but I'm personally against low fat desserts)
1 cup marshmallow fluff
cinnamon graham crackers
vanilla or almond extract (optional)
Cut the end from the strawberry (save these ends for a garnish), so it will stand on a plate, and remove the top. Angle your knife to create a hole for the filling.
Mix together the filling - softened cream cheese and marshmallow fluff, a few drops of vanilla or almond extract will jazz it up, if you desire.
Pipe the filling into your strawberries. You can use a pastry bag or cut the corner from a Ziploc baggie. I use this little Pampered Chef contraption.
Crumble the graham crackers and sprinkle over the top of the filling and around the plate for garnish. Cut slivers from the leftover ends of the strawberries for additional garnish.
This filling can also be placed in a dish and used as fruit dip if you don't have time, just remember the half and half ratio of fluff to cream cheese and you're good to go. It's super yummy with apples, grapes, and pretzels too!
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