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No cook desserts is this month’s theme and it couldn’t have come at a better time for me. When I think no cook desserts I think of recipes that can literally be thrown together in minutes and boy could I use a recipe like that this week. Right on the heels of school restarting, we’ve had soccer start, are beginning cubscouts, PTO activities, oh yeah, and work has to fit in there somehow. Anything that needs little to no cooking gets my vote.

This recipe came from my mother-in-law, Gail. It was one of those dishes she used to make for my husband that he asked if I could make. And, lucky for me, it was super easy. It’s also very forgiving. Keen eyes may notice there are raspberries in the pictured dish, however the recipe calls for strawberries. The dish also originally called for Cool Whip, but any favorite non-dairy topping would work fine as well. In fact, I actually used some leftover whipped cream (a rarity because I never have it in the house and just happened to be doing some experimenting which left me with some). And, you can play around with the sugar amount as well. Since raspberries often have a tendency to be a bit on the tart-sweet side, I used the amount called for, but you could certainly use less if you desire.

I also love the fact that while this is a sweet treat, you’re actually getting 3 types of fruit, and a fair amount too, not just a measly speck here and there. I hope you enjoy it as much as we do.  Let me know.

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For more no-cook treats, check out what my colleagues have to offer: