Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
The larger sugar cookies will make approximately 6-8 sandwiches.
Chocolate wafers or similar smaller cookies will make approximately 10-12 sandwiches.
12 oz. Container fat free or lite frozen whipped topping, thawed
2 Cups frozen raspberries or blackberries, thawed and drained
1 Package low fat cookies of choice (chocolate wafers or sugar cookies)
½ Cup mini chocolate chips (optional)
Fold prepared berries into whipped topping until combined. Arrange half
of the cookies on a baking sheet. Use a tablespoon to mound the filling
onto the assembled cookies, or alternately put mixture into a pastry bag
fitted with a large tip, and pipe it decoratively onto the cookie
Keep filling well inside the cookie’s edge, as the filling will spread when the top cookie is put in place. Top with remaining cookies. If desired, press 1 tablespoon of mini chocolate chips into the sides of each cookie.
Cover baking sheet and sandwiches with plastic wrap and place in freezer at least 6 hours or preferably overnight. Remove from freezer and serve immediately.
Storage To store sandwiches, after freezing, wrap individually in plastic wrap or place in individual plastic freezer bags and return to freezer for up to 1 month. Nutrition Nutrient value will vary with cookie choice.
Prep Time: 15 minutes
Total Time: 6 hours, 15 minutes
Recipe and photograph courtesy of The Oregon Raspberry & Blackberry Commission