Ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 egg
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 1 teaspoon orange zest
• 32 ounces oil for frying
• 1 -8oz. tub Philadelphia Indulgence White Chocolate, softened
• 1 teaspoon lemon juice
• 1/4 cup butter, softened
• 1/4 teaspoon almond flavoring
• 1 -7 oz. jar marshmallow creme
• 1 quart strawberries, cleaned and sliced
• 6 ounces bittersweet chocolate, melted

Directions

1. In medium bowl, mix flour, baking powder, salt and cinnamon. Add egg and milk. Stir in vanilla and orange peel. Beat mixture until smooth.
2. Pour about 1" oil into deep skillet. Heat oil to 375 degrees. Take a funnel and place finger over opening. Pour in about 1/3 cup batter. Hold over hot oil. Remove finger and swirl batter into a heart shape and fry. Fry about 1 1/2 - 2 minutes. Turn. Fry until golden. Remove to paper towel lined plate.
3. In medium bowl, combine Philadelphia Indulgence White Chocolate, lemon juice, butter, almond flavoring, and marshmallow creme. Beat until fluffy and smooth. Chill until ready to use.
4. When ready to serve, top each funnel cake with 2-3 tablespoons fluffy white chocolate filling. Top with sliced strawberries and melted chocolate.
5. Serves: 8