You may also like
Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 12 packaged sponge cake shells
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
- 1 quart fresh strawberries, hulled and halved
- 1 pint fresh raspberries
- 1 pint fresh blackberries
Method
- Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.