Strawberry Cream Cups

Strawberry Cream Cups
Serves: 36
  • 2 packages Pillsbury crescent rolls
  • 18 strawberries, washed, hulled and cut in half
  • 1 x 8 ounce bar low fat cream cheese, softened
  • 2 cups cool whip (low fat)
  • 1 teaspoon pure vanilla extract
  • 1 package milk chocolate chips
  1. Open both packages of crescent rolls, cut each roll in half and each half into 9 pieces. Lightly grease muffin tins and preheat oven to 375 degrees F. Roll each piece in the palm of your hands, flatten and press into muffin tins. Bake for 10-12 minutes or until light golden brown. Remove from oven and use a teaspoon to flatten the centers to make a small cup. Let cool.
  2. Using a hand mixer, blend the cream cheese, the cool whip and the vanilla until smooth. Using an icing bag, pipe into prepared cups and top with a strawberry piece. Melt chocolate chips and drizzle on top.


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