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Preparation time: 20 minutes
24 small strawberries
Slice the green caps off the strawberries to make a flat surface on each berry and set aside. Place softened cream cheese in a bowl. Beat with an electric mixer until fluffy. Add powdered sugar and vanilla extract, then beat until smooth. Spread about 1 teaspoon on each gingersnap. Leave the edges of the gingersnaps showing. Top cream cheese with a kiwi slice and an upside-down strawberry. Refrigerate and serve within 2 hours.
Yield: 24 cookies
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