These strawberries and cream salad shooters are the perfect Easter side dish or Easter dessert, your choice! A few parts sweet, a few parts creamy, and all delicious! They’d also be perfect for a brunch, a baby shower, or even Mother’s Day!
When I went to college, I was blessed to have some incredible friends. You know those ones that just get you. The ones who love you not only despite your quirks but because of them. My freshman year I was in a group of classes that had the same 50 people in all of those classes. And during the first week of class, I found my people. Or I should say, we found each other. We studied together, we hung out together, and we just fit together. We all had our own friends outside of the group as well but that small group of Shea, Paul, Nikki, and me — that’s the group I always think of first when I think of my freshman year.
One of my favorite moments from freshman year was Easter. It was the first time I’d ever been away from home for Easter and eating in the dorm cafeteria for Easter dinner just didn’t seem right. I shouldn’t have worried because my friend Shea invited our entire little group of friends to his family’s house for Easter dinner. That was the first of many Easters I spent at his house, including a handful of Easters when Shea wasn’t even there. His family was my away from home family and treated me like someone who belonged rather than a guest.
While everything else changed over the years that I ate Easter dinner at Shea’s house, one thing has stayed the same – his mom always makes me strawberry schlop. I have no idea if they eat it when I’m not there but anytime I’m in town, she makes me schlop. And I love it.
This year for Easter I won’t be with Shea’s family, but I’m planning to share the schlop tradition with my own family for the first time. And I can only imagine that my husband and toddler will love it as much as I do.
For this year’s #CreativeFoodies challenge, we all remade Easter favorites and when I think Easter favorites, I automatically think of schlop. I’ve slightly changed the schlop recipe and given it a new name that will sound a little prettier when I write it on the Easter party tags — strawberries and cream salad shooters — but it’s pretty much the same dessert/salad that I grew up with and love. And it’s still just as delicious as the first time I tried it back in 2004.
Make sure to head over to check out all of the other #CreativeFoodies posts from my favorite bloggers. They’ve each remade or recreated a traditional Easter favorite and wow, I can’t wait to try out all of these yummy recipes either leading up to Easter or on my actual Easter table this year!
Mini Bunny Cakes from Happiness is Homemade
Easter Bunny Bread Bowls from The Idea Room
Pistachio Salad Easter Peeps Dessert Cups from Mom Endeavors
Easy JELL-O Peeps Cake from Strawberry Mommycakes
Chick Cookies from Two Twenty One
Easter Bunny Crispy Treats from See Vanessa Craft
Mini No-Bake Carrot Cake Cheesecakes from A Night Owl Blog
Carrot Cake Cupcakes from Mommy Hates Cooking
Strawberries & Cream Salad Shooters from Play Party Plan
Homemade Peeps – recipe and video tutorial from Ashlee Marie
Bunny Bait from Kitchen Fun with My 3 Sons
Cream Egg Cracker Toffee from Spaceships and Laserbeams
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 12 oz can crushed pineapple, drained
- 2 diced bananas
- 1 12oz package pre-sliced frozen strawberries
- 12 oz cool whip topping
- 1 1/4 cup chopped pecans
- 1/2 cup fresh strawberries, diced
- 1. Beat together softened cream cheese and sugar.
- 2. Add in pineapple, banana, frozen strawberries, and 1 cup chopped pecans. Stir until well combined.
- 3. Whip in cool whip topping.
- 4. Chill until ready to serve (optional, you can also just serve immediately).
- 5. When ready to serve, spoon salad into individual 6oz glasses or trifle dishes, top with remaining chopped pecans and fresh strawberries.
- This salad is even better on day 2, so it's a perfect one to make the day before you serve and chill overnight.