Raspberry Shooters

Raspberry Shooters | Cooking on the Front Burner #recipes

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

Raspberry Shooters

Prep Time 5 minutes
Total Time 5 minutes
Servings 10 shooters
Author Deb Attinella {Cooking on the Front Burner}


  • 2 cups coarsely chopped meringue cookies
  • 1 cup Cool Whip
  • 1 cup halved raspberries
  • Canned whipped cream or whipped topping
  • Raspberries for garnish


  1. Combine meringue cookie, Cool Whip, and halved raspberries.
  2. Place in 10 small shot glasses.
  3. Top with whipped cream and a raspberry.

Recipe Notes

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!


Raspberry Shooters | White Lights on Wednesday


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  1. says

    Such a light yet sweet dessert and I love that you could switch out berries to make it according to what’s in season or available! I invite you to share this at a blog hop I’m co-hosting this month, My Favorite Posts Show Off Weekend Party. We go live Friday @ 3pm MST.

    Michelle @ On A Wing And A Prayer

  2. Annette Lotzer says

    What a beautiful presentation! What a disappointment to see Cool Whip in this recipe! Nutritionally speaking, this is aweful….cool whip is loaded with chemicals! I will be using greek yogurt or old-fashioned real whipped cream! 🙂

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