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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dessert is a nice change of pace from traditional strawberry shortcake. Because the recipe calls for canned pears and either fresh or frozen raspberries, you can make it year-round. Ingredients:
2 cups fresh or frozen raspberries, thawed |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
1 can (15-1/4 ounces) pear halves, drained |
4 individual round sponge cakes |
whipped topping |
Directions:
1. Place the raspberries in a large bowl. Combine sugar and cinnamon; sprinkle over raspberries and mash lightly. Let stand for 10 minutes. Place a pear half on each sponge cake. Top with the raspberries and whipped topping. Yield: 4 servings.
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