Fast Berry Shortcake

1. 1

   In a food processor or blender, puree the thawed raspberries with their syrup and set aside.

2. 2

   Stem and rinse fresh berries and set aside.

3. 3

   Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture.

4. 4

   In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs.

5. 5

   Top with 1/4th raspberry puree, 1/4th berries and whipped cream.

6. 6

   Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.

No additional tips available.