Strawberry Chocolate Cream Cups

I am the kind of person who will spot a beautiful little cup, buy it, then try and come up with something to use it for. That’s not an example; it’s what I did last week. I saw these gorgeous little pedestal cups, and couldn’t leave the store without them. They will look so good on the buffet table at the party I am making in honor of my sister’s new baby.

So I bought a couple packages, and started to think. The party being for a little girl, I decided to strawberry would be the way to go. Then I decided to go for the contrast- so chocolate would have to be involved. At first I thought I would crumble some leftover chocolate cake I had stashed in the freezer, but I didn’t have enough, so my mind turned to Oreos. I whipped together a filling, poured it on top of the Oreos, and made the star of the show. These little cups got rave reviews on their looks, but once people tasted them, no reviews- they were too busy digging their spoons back in for more.

Make these gorgeous little cups for a show-stopping dessert at a party or any other special occasion. And don’t let the looks fool you! These are not very difficult to make. For party with a different color scheme, or for other palates, try swapping the strawberry pie filling for a different fruit.

Ingredients:

2 1/2 cups Oreo crumbs, seperated

2 Tbsp butter or margarine, melted

1 (16 oz) container rich whip

1 can strawberry pie filling

2/3 cup marshmallow fluff

Directions:

Mix together oreo crumbs and melted butter to form coarse crumbs. You should have about 1/2 cup of crumbs remaining. Place about a teaspoon of the filling on the bottom of each cup.

In an electric mixer, beat the whip until it is slightly stiff and about double or triple the volume. Add the strawberry pie filling and whip until fully incorporated. Add the marshmallow fluff and beat until light and fluffy.

Spoon the strawberry cream into a piping bag and pipe into cups. Pipe a little over the top, then use a rubber spatula to straighten the top. Sprinkle the reserved crumbs over the tops.

Serve chilled, or even frozen for a delicious ice cream dessert!

Enjoy!

(Yields about 20 2-oz cups)

Comments

    • says

      Hi Erin,

      Thanks for stopping by and commenting! I’ve suddenly discovered the millions of uses for the simple Oreo (see peanut butter truffle stuffed Oreos!) and I’m very happy with the results!

      -Miriam

    • says

      Hi Eftychia! Thanks for stopping by and leaving a comment- I’m new, so each complement mean so much to me!

      I’m so glad you like this- if you try it let me know how it comes out.

      -Miriam

  1. says

    Too cute! I had never actually heard of rich whip, must be a regional thing. Suppose I could just use heavy whipping cream? This would make an awesome fruit dip platter, dip in the filling and then in crumbs… Ooo, predipped strawberries and crumbs for a dessert. Wow, good recipe you’ve got here!

    • says

      Hi,

      Thanks for stopping by! I’m glad you like this recipe. I wasn’t aware that Rich’s whip was a regional thing (look what you learn from blogging!). Have you heard of cool whip? It would probably work well with whipping cream- I actually used a non-dairy whip because I keep kosher, and this was to eat with a meat meal. I’d try without the marshmallow fluff first, for real cream; I’m not sure how it would work.

      -Miriam

  2. liba says

    Thanks for the recipe, Miriam – it was a lifesaver. Had to make something for my sister’s baby’s kiddish…. Came out amazing! ~your cheder hatfelah neighbor – liba n.

  3. Hindy Roth says

    Which company makes the strawberry pie filling? I have looked for it in a few stores but all I see is apple pie filling, blueberry pie filling and cherry pie filling. thanks!

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