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8 servings, 1 piece (105 g) each
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Combine 2-1/2 cups thawed frozen raspberries and 1/3 cup sugar in saucepan. Bring to boil on medium heat, stirring occasionally. Strain to remove seeds, if desired. Refrigerate until ready to use. Spoon over dessert.
Substitute strawberries or blueberries for the raspberries.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My store didn't have raspberries at the time so I opted to use strawberries which was just as good. Grandkids loved it.
Seriously simple and fast to make. I served it at a gathering and everyone liked it.
Easy, light great for summer. I did not mix everything in the bowl. I layered the cake and berries and poured the jello/cool whip over, twice (2layers). Came our real pretty, like in picture.