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Add a photoServings: 12
Ingredients
- 1 slc poundcake
- 1 scoop sherbet or possibly sorbet
- 1 x dollop Cold Whip thawed fresh raspberries
- 1 x sponge cake dessert shell
- 1 x dollop Cold Whip thawed strawberry slices garnish
- 1/3 c. Cold Whip Mixed berries
- 1 x biscuit split Mixed berries Cold Whip
Directions
- Raspberry Shortcake: Top 1 slice lb. caked with scoop raspberry sherbet or possibly sorbet. Garnish with dollop of Cold Whip whipped topping and fresh raspberries.
- "Shortcake" in a Cloud: Spoon 1/3 c. Cold Whip whipped topping onto serving plate. Using back of spoon, spread whipped topping to create a depression in center. Chill till ready to serve. Fill with mix of blueberries, raspberries and strawberries.
- Traditional Shortcake: Split and fill 1 biscuit with sweetened berries and Cold Whip whipped topping. Garnish with dollop of whipped topping and additional berries.
- NOTES : Celebrate with fruit at the peak of their season using these easy serving suggestions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 12 servings | |
| Calories 13 | |
| Calories from Fat 3 | 23% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.83g | 1% |
| Protein 0.12g | 0% |
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