 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
The mother of my shortcakes recipe was necessity. I needed a quick way to use up a bounty of wild berries that we picked on a family camping trip one summer.—Kenna Robinson, Sault Ste Marie, Ontario Ingredients:
2-1/4 cups fresh or frozen blueberries and/or raspberries, thawed |
2 to 3 tablespoons sugar |
1 envelope whipped topping mix (dream whip) |
12 thin slices angel food cake |
Directions:
1. In a large bowl, combine berries and sugar; set aside. Prepare the whipped topping mix according to package directions. Top cake slices with berries and whipped topping. Yield: 6 servings.
|
|