Skip to main content New<> this month
Get the Allrecipes magazine

Pudding and Cream-Filled Strawberries

Rated as 4 out of 5 Stars
617

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 35
Original recipe yields 36 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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; 1.3 5.7 0.4 < 1 43 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Made these for Christmas and they were a hit. I don't like coconut so I used almond extract instead (vanilla would be good as well) and I sliced the strawberries into a floret and stuffed them....