Waffle cones Fresh strawberries Coolwhip 8 oz. For the crumbs: Crushed golden Oreos Butter Strawberry jello 3 oz. For the filling: 16 ounces cream cheese (softened) ½ cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Cool whip 8 oz For the glaze: 1 1/2 cups powdered sugar 3-5 tablespoons heavy cream 1/2 teaspoon vanilla extract
Chocolate Melts (assorted spring colors) You’ll need approximately 12 oz. for 1 dozen chocolate covered pretzel flowers – I used 3 colors, but you could stick with one color if you want 1 dozen yellow chocolate melts Approximately 48 mini twist pretzels A glass microwave-proof bowl Silicone Spatula A fork Wax Paper Optional Paper Straws, cut out paper leaves and glue to make the Pretzel Treats into Pretzel Pops