Cream-Filled Strawberries
rec.food.cooking/Nicole Sevy (2001)

18 jumbo strawberries
1 cup heavy whipping cream
1 package (4 serving size) vanilla flavored instant pudding
1 cup milk
1 teaspoon almond extract

Cut stem ends off strawberries. With knife, cut deep "x" in top of each, with fingertips, gently spread each strawberry apart to make petals; set aside. In small bowl, on medium speed, beat cream until stiff peaks form. In a large bowl, with wire whisk, prepare instant pudding as directed but use only 1 cup milk. With wire whisk or rubber spatula, gently fold whipped cream and almond extract into prepared pudding. Spoon almond-cream mixture into decorating bag with large writing tube, pipe cream mixture into strawberries cover and refrigerate if not serving right away.