HEAVENLY FILLED STRAWBERRIES
These luscious stuffed berries are the perfect bite-sized dessert. -Stephen Munro, Beaver Bank, Nova Scotia
Provided by Taste of Home
Categories Appetizers Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BANANA SPLIT TRIFLE
This trifle is a great twist on a banana split. A refreshing summertime treat and great crowd-pleaser!
Provided by DDREW02
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
- Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
- Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
- Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.7 g, Cholesterol 106.8 mg, Fat 23.8 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 15.6 g, Sodium 480.8 mg, Sugar 51.1 g
BANANA SPLIT STUFFED STRAWBERRIES RECIPE - (4.3/5)
Provided by á-46561
Number Of Ingredients 15
Steps:
- FILLING: Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate. STRAWBERRIES: Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry. Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set. Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings such as fudge sauce, sprinkles and or cherries.
STRAWBERRY BANANA TRIFLE
No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. -Kim Waterhouse, Randolph, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 217mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY & BANANA SPLIT CUPCAKES
Easy to make with only 4 ingredients. Moist and fluffy cupcakes with a strawberry center. Very yummy!
Provided by Ginny S.
Categories Dessert
Time 45m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
- In a large bowl, combine cake mix, sour cream and eggs.
- Stir by hand until well blended.
- Reserve 1 1/2 cups batter.
- Fill baking cups 1/2 full with remaining batter.
- Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
- Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
- Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
- Cool 3 to 5 minutes, then remove from pan.
- When cooled completely, store up to a week covered in the refrigerator.
- High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
- Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.
Nutrition Facts : Calories 59.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 26.1, Sodium 17.4, Carbohydrate 3.9, Fiber 0.1, Sugar 2.2, Protein 1.1
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