Have you ever wanted to just grab your dessert and mingle? Being confined to the table is overrated. With strawberry shortcake kabobs, you have the freedom to walk, talk, and eat all at the same time!  We think this spin on a traditional dessert is genius!

Ingredients

20 Driscoll’s strawberries, washed and stems removed, sliced into 1/4 inch thick slices

1 can Pillsbury Grands! biscuits

1 Eggland’s Best egg white mixed with a tablespoon of water

Sugar for sprinkling

1 8-ounce container frozen Cool Whip whipped topping, thawed

20 skewers, cut to size

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Quick Tip: Thaw Cool whip in the refrigerator the night before you plan to make the kabobs to cut down on time.

Thank you to Tablespoon for this fantastic recipe!