No bake Raspberry Cream Mini Cakes
Thanks to Pamela who Made these No bake Raspberry Cream Mini Cakes today and they are so tasty. Just three ingredients is all it takes to make this no-cook, creamy, chocolaty cake for one.
These are 3 points each on Weight Watchers since the wafer used was 1pt and then the 4 tbsp light whipped topping for another 2pts. Yummm!
Keep reading for the delish deets for these Raspberry Cream Mini Cakes
Fresh raspberries
1 cup(s)
Light whipped topping
4 Tbsp, thawed if frozen
Chocolate wafer(s)
3 item(s)
Instructions
Line a 6-oz ramekin with plastic wrap, extending the wrap over the ramekin rim. Layer the bottom with 1/3 of the raspberries; top with 1 Tbsp whipped topping and 1 wafer. Repeat the layers twice more; finish with 1 Tbsp whipped topping. Cover with plastic wrap, press down lightly and refrigerate overnight. To serve, unfold plastic from top. Invert ramekin to unmold cake onto a plate.
Makes 1 cake.
I just really mixed the chocolate pizzette Italian wafers with light whipped topping and raspberries. The wafers were 1pt each!
No Bake Raspberry Cream Mini Cakes
Ingredients
- Fresh raspberries
- 1 cup s
- Light whipped topping
- 4 Tbsp thawed if frozen
- Chocolate wafer s
- 3 item s
Instructions
- Line a 6-oz ramekin with plastic wrap, extending the wrap over the ramekin rim. Layer the bottom with 1/3 of the raspberries; top with 1 Tbsp whipped topping and 1 wafer. Repeat the layers twice more; finish with 1 Tbsp whipped topping. Cover with plastic wrap, press down lightly and refrigerate overnight. To serve, unfold plastic from top. Invert ramekin to unmold cake onto a plate.
- Makes 1 cake.
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