Fat Free Cheesecake Stuffed Strawberries

Mix the pudding and skim milk together with a whisk for 2 minutes. Fold in whipped topping. Place in the refrigerator for 15 minutes.

Wash strawberries and cut off stems. Let strawberries dry on a paper towel on the cut end. With a sharp knife, cut the strawberry as shown in the picture (be sure not to cut all the way through the strawberry). Put filling in a large Ziploc bag and cut the end off (or put it in a pastry bag if you have one). Put the tip in the strawberry and squeeze on the filling until it comes out of the sides and top of the strawberry. Store loosely covered in the fridge.