1 (8-ounce) package cream cheese, softened 1/2 cup confectioners’ sugar 1 cup whipped topping, thawed 1/2 teaspoon almond extract 12 large strawberries, cut in half 36 blueberries


  1. Using an electric mixer, beat cream cheese and sugar until smooth. With mixer on LOW, beat in whipped topping and almond extract.
  2. Place filling in a pastry bag fitted with a large star tip.
  3. Pipe filling on the cut side of each strawberry.
  4. Gently press 3 blueberries into the filling on each strawberry.
  5. Refrigerate until ready to serve.