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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 great standby if made ahead and frozen. I use fresh cream but any diet substitute works just as well. Caramel topping must be Smuckers brand since the others are a little too runny. This is a no-flop dessert! Ingredients:
250 ml boiling water |
250 ml raisins |
250 ml cream, fresh or 250 ml cool whip |
14 ounces smuckers caramel topping |
2 ml vanilla extract |
2 tablespoons rum |
7 ounces sugar cookies |
Directions:
1. Soften raisins in water.
2. Once softened, drain and discard water.
3. If using fresh cream, whip until stiff then fold in caramel, vanilla and rum.
4. Lay 1/2 the cookies in a 9x9 pie dish.
5. Spread 1/2 the cream mixture over the cookies.
6. Sprinkle 1/2 raisins over the cream.
7. Repeat the layers.
8. Refrigerate overnight.
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