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Remember when I mentioned we love tradition here in the OBX? Okay, I could have sworn I did... Anyways, every year, my parents' anniversary is during the trip. They go out for a nice dinner and, when they get home, we've baked up a variety of desserts to surprise them. [Not sure how much of a surprise it is anymore, since we've been doing it every year for 5 years, but... hmm...]
This year, when they returned, the spread consisted of: chocolate covered strawberries, banana cream pie, chocolate chip cookies, and strawberry shortcake.
This is the easiest, simplest, healthiest version of a strawberry shortcake -- ever.
What you need:
- Cool Whip
- Puff Pastry Shells
What you do:
- Prep: Let the puff pastry shells thaw for 40 minutes. Cover a cookie sheet in lightly floured parchment paper. Open (unfold) the puff pastry and cut into pieces. You can make them any size you want - even vary the sizes. It doesn't matter if they match up well or are the same size.
- Cook the puff pastry in the oven at 400 degrees for 10 minutes. Once they look golden brown, take them out and let them cool on a cooling rack.
- Meanwhile, cut the washed (WASH THEM! SERIOUSLY!) strawberries into slices.
- For the next step, wait until the pastries are fully cooled. If you're in a rush, stick them in the fridge or freezer for a bit.
- Pull open each puff pastry using a spoon or knife. You can treat it like a pita pouch or just separate it into two pieces entirely.
- Using a spoon, add cool whip to each pastry and add a few pieces of strawberries.
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