1 pound of ripe strawberries

1 package of cream cheese

1 teaspoon vanilla essence

1/4 cup of powdered sugar

1/2 cup of graham crackers ground

Hershey’s chocolate to drizzle over the strawberry

caramel sauce to drizzle over the strawberry




Remove your cream cheese a few hours ahead of using it to come to room temperature. In a bowl whip together the cream cheese, vanilla essence and powdered sugar to a fluffy mixture.

Fill the cream cheese mixture in a zip lock bag and place in the refrigerator until ready to use.

Using a pairing knife, or a small knife cut the top off of the strawberry. Then cut a small piece off the bottom, just enough so that it can stand on its own.

From the top remove the inside of the strawberry. Do not go to deep that it makes a hole in the bottom. Just follow that white circle and remove the pulp.

After all the strawberries has been cored, get your filling. Cut a tiny hole in one corner of the zip lock bag. Squeeze the filling into the strawberries.

Drizzle your choice of caramel or chocolate over the cream cheese, then dust with the graham cracker. Refrigerate for 30 minutes before serving. Or if you are like me and cannot wait that long…then dive in!


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