Stuffed Strawberries

strawberries stuffed with cheesecake-flavored filling
1 qt. large strawberries
1 pkg. cheesecake or white chocolate pudding mix
1 8 oz. container whipped topping

Rinse strawberries and pat dry. Cut stem end off flat for base; cut an X on berry end, slicing about 3/4 of the way down the berry.

Mix pudding mix and whipped topping. Spoon mixture into decorator bag and pipe into center of strawberries. Place in container with deep sides, cover loosely with plastic wrap, and refrigerate until ready to serve.

Tip: Don't have a decorator bag? Use a zipper-seal plastic bag instead. Fill with mixture, press out air, and seal. Cut a small hole in one corner and squeeze out gently. When you're finished, just toss the bag.

Tip #2: To fill the bag more easily, push the open bag down into a cup and fold the edges over the rim. That way you don't have to try to hold it open while you're filling it and get a big mess all over the bag opening.