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Raspberry-Chocolate Shortcakes
Raspberry-Chocolate Shortcakes

Raspberry-Chocolate Shortcakes

10 Min(s)
10 Min(s) Prep
Pound cake and sugared raspberries are topped with chocolatey whipped topping. They take just 10 minutes to make—yet you look like a culinary genius.
What You Need
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8 servings
Original recipe yields 8 servings
4 cups fresh raspberries
2 Tbsp. sugar
2 Tbsp. chocolate syrup
1 cup thawed COOL WHIP LITE Whipped Topping
8 slices marble pound cake (3/4 inch thick)
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Let's Make It
1
Toss raspberries with sugar.
2
Add chocolate syrup to COOL WHIP; stir gently until blended.
3
Spoon raspberries over cake slices just before serving; top with COOL WHIP mixture.
Kitchen Tips
Tip 1
Special Extra
Garnish desserts with toasted PLANTERS Sliced Almonds.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 170mg
7%
Total Carbohydrates 33g
12%
Dietary Fibers 4g
14%
Sugars 20g
40%
Protein 2g
4%
Vitamin A
2%
Vitamin C
25%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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