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Cookies 'n' Cream Berry Desserts Recipe

Cookies 'n' Cream Berry Desserts Recipe

This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 10 min. + standing YIELD:6 servings

Ingredients

  • 2 cups quartered fresh strawberries
  • 1-1/4 cups fresh raspberries
  • 1-1/4 cups fresh blackberries
  • 2/3 cup fresh blueberries
  • 4 tablespoons sugar, divided
  • 2 teaspoons lemon juice
  • 4 ounces reduced-fat cream cheese
  • 1-1/2 cups fat-free whipped topping
  • Dash ground cinnamon
  • 12 miniature meringue cookies, quartered

Directions

  • 1. In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand at room temperature for 30 minutes.
  • 2. In a small bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining sugar until combined. Just before serving, divide the berry mixture among six dessert dishes. Dollop with topping and sprinkle with cookies. Yield: 6 servings.

Nutritional Facts

1 each: 179 calories, 4g fat (3g saturated fat), 13mg cholesterol, 94mg sodium, 32g carbohydrate (22g sugars, 5g fiber), 3g protein Diabetic Exchanges:1 starch, 1 fruit, 1 fat

Reviews for Cookies 'n' Cream Berry Desserts

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MY REVIEW
Etalarico
Reviewed May. 29, 2014

"Delicious! Great combo and proportion of berries. The topping is light and kicked up a notch from just plain cool whip. I couldn't find meringue cookies (told they're seasonal at Christmas) so I subbed lemon (instead of vanilla, which would definitely work) wafer cookies which was great. Will be a summer staple for sure."

MY REVIEW
joedebfry
Reviewed May. 21, 2011

"I leave out the meringue cookies and I don't add sugar or lemon juice to the fruit. I've used this topping over any combination of fruit--whatever is in season. Countless people have asked for the recipe; its a favorite dessert at our house."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.