Happy Thursday! Hope your week is going good. I’m taking some time off from work to work on some house projects – painting, organizing, etc. So far so good! It’s my stay-cation!
In case you missed it, today I’m sharing my semi-monthly post that I contribute with Julie at White Lights on Wednesday. These are a super easy and are the perfect little dessert when you just want a few bites…
My original post:
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.
- 2 cups coarsely chopped meringue cookies
- 1 cup cool whip
- 1 cup halved raspberries
- Canned whipped topping
- raspberries for garnish
- combine merignue cookies, 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!
Another dessert you might like – Peach and Blueberry Tart