Recipe courtesy of Michele Urvater
Episode: Desserts
Save Recipe Print
Total:
1 hr 45 min
Active:
1 hr 45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture.

In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Mixed Berry Cobbler

Recipe courtesy of Ellie Krieger

Berry Shortcakes

Recipe courtesy of Food Network Kitchen

Neely's Berry Shortcake

Recipe courtesy of The Neelys

Berry Shortcake Pudding Pie

Recipe courtesy of Food Network Kitchen

Mixed Berry Shortcake

Recipe courtesy of Ree Drummond

Cardamom Shortcake with Maple Berries

Recipe courtesy of The Hearty Boys

Red Wine Macerated Berry Shortcakes

Recipe courtesy of Food Network Kitchen

Mixed Berry Icebox Shortcakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.