How to Make Venetian Cream Donut Filling

Pudding And Cream-Filled Strawberries

The jingle bell boston cream is a yeast donut filled with venetian cream and topped with chocolate fondant and peppermint bark.

Recipe Summary Pudding And Cream-Filled Strawberries

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.

Ingredients | Venetian Cream Donut Filling

1 cup milk

1 (3.5 ounce) package instant vanilla pudding mix

2 cups frozen whipped topping, thawed

¼ teaspoon coconut extract

2 pounds whole strawberries, stems removed

Directions

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.

Use a straw to poke a hole in each strawberry, from top to bottom.

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.

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.

Info | Venetian Cream Donut Filling

prep: 30 mins total: 30 mins Servings: 36 Yield: 36 servings

TAG : Pudding And Cream-Filled Strawberries

Desserts, Fruit Dessert Recipes, Strawberry Dessert Recipes,