By now, you can tell from the recipes I’ve shared here on the blog that when it comes to cooking, I like to keep things super simple. Once in a while I like to venture out and try something a little more involved like Coq au Vin or mushroom ravioli from scratch. Okay, maybe not Coq au Vin, but you get my drift. For the most part, keeping it simple it where it’s at for me.
Today’s recipe is the epitome of simple. You literally can’t get anymore simple than this. If you can, let me know! It’s light, perfect for showing off fresh summer fruit and one of our favorite dessert staples around our house. Oh, and for those WW lovers out there, this dessert is 5 points per serving when you use Light Cool Whip!
There are so many possible variations of this concoction, but this is what we fancy…
- Sugar Cookie Dough
- Cool Whip
- Kiwi (diced)
- Strawberries (diced)
- Mini Chocolate Chips
Start off by baking the cookies as it says on the package but make the balls of dough a little larger than you ordinarily would – about two cookies worth. Like all of my food, I like mine a little more on the
burnt done side and Greg likes his more chewy.
While the cookies are baking, cut up the strawberries and kiwi and set aside. By the way, aren’t those strawberries gorgeous?! It’s strawberry season here in Virginia!
Mix a dash or two of cinnamon in your Cool Whip. This will add an interesting extra layer of flavor to the mix without adding calories. It also makes the dessert taste more complex than it really is — which is a plus if you’re trying to impress your in-laws!
Time for assembly! Top the cookie with some of the cinnamon Cool Whip mixture followed by strawberries, kiwi, and mini chocolate chips.
When we have friends/family over, I like to put the toppings in little bowls and make a little topping bar of sorts. That way people can make whatever combination they prefer. Speaking of combinations, try substituting the Cool Whip for a cream cheese and powdered sugar mixture, mascarpone or even Nutella. Yum!