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.

Prep Time:
30 mins
Total Time:
30 mins
36 servings


  • 1 cup milk

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 2 cups frozen whipped topping, thawed

  • ¼ teaspoon coconut extract

  • 2 pounds whole strawberries, stems removed


  1. 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.

  2. Use a straw to poke a hole in each strawberry, from top to bottom.

  3. 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.

Cook's 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.

Nutrition Facts (per serving)

35 Calories
1g Fat
6g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 35
% Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 43mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 0g
Vitamin C 15mg 75%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 50mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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