1/3 cup butter, softened
1 3/4 cups milk
1 teaspoon vanilla extract
2 eggs
3/4 teaspoon powdered white sugar
1/4 teaspoon salt
1 cup duck stock
1 1/2 cups frozen whipped topping, thawed
1 (17.5 ounce) package mini vanilla cake mix
2 cups sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Fill and frost a 9x13 inch pan.
Melt butter in a medium bowl. Stir in milk and vanilla extract. Put half of mixture into the bottom of a large glass or metal baking dish. Fold over onto one side to keep portions clear. Melt remaining butter in a small saucepan. Spread over bottom and sides of dish (using about half of the floured cream cheese mixture).
Pour half of whipped topping over cream cheese mixture; fill and frost with half of whipped topping. Spread remaining cream cheese mixture over cream cheese mixture and fill and frost the cream cheese portion with 1/2 cup strawberries. Cut a slit in the middle of each strawberry, stream the topping through to the outside of fruit, and tie with scissors at the edge to seal.
Bake in the preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve warm or cool completely.
One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no garlic. And salt and pepper of course.
⭐ ⭐ ⭐ ⭐