Hi, Deb again from Cooking on the Front Burner and today I have a dessert that we can still sneak in before fall is here. Because soon we will be wanting to use apples and pumpkins for seasonal desserts (and I actually can’t wait). But for today we have these really easy and cute desserts. I’m a fan of mini desserts and have made these for a couple dinner parties we have had – they are served in small shot glasses.
One Year Ago: Shrimp Etouffée
- 2 cups coarsely chopped meringue cookies
- 1 cup Cool Whip
- 1 cup halved raspberries
- Canned whipped cream or whipped topping
- Raspberries for garnish
Combine meringue cookie, Cool Whip, and halved raspberries.
Place in 10 small shot glasses.
Top with whipped cream and a raspberry.
A couple things to note – you can switch out the fruit to your liking (strawberries, blueberries, blackberries) and these can be made ahead of time – just be sure not to put the whipped cream on until they are served.
Hope you enjoy!