Caribbean Wontons

• 4 ounces cream cheese, softened
• 1/4 cup sweetened shredded coconut
• 1/4 cup mashed ripe banana
• 2 tablespoons chopped walnuts
• 2 tablespoons canned crushed pineapple
• 1 cup marshmallow creme
• 24 wonton wrappers
• Oil for deep-fat frying
• 1 pound fresh strawberries, hulled
• 1/4 cup sugar
• 1 teaspoon cornstarch
• Confectioners' sugar and ground cinnamon

1. In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
2. Position a wonton wrapper with one point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
3. In a cast-iron or electric skillet, heat oil to 375u0b0. Fry wontons, a few at a time, until golden brown, 15-20 seconds on each side. Drain on paper towels.
4. Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce.

cream cheese, coconut, mashed ripe banana, walnuts, pineapple, marshmallow creme, wonton wrappers, fresh strawberries, sugar, cornstarch, confectioners

Taken from www.tasteofhome.com/recipes/caribbean-wontons/ (may not work)