Waffles aren't just for breakfast. Topped with an easy raspberry sauce, fresh fruit and whipped topping, they make a fabulous dessert!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 frozen waffles (4 inch)
1-1/2 cups frozen red raspberries, thawed
3/4 cup each blackberries, blueberries, sliced peeled kiwi and sliced strawberries
1-1/2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Toast waffles as directed on package.
Meanwhile, blend raspberries in blender until smooth. Strain to remove seeds, if desired.
Serve waffles topped with raspberry sauce, remaining fruit and Cool Whip.
Kraft Kitchen Tips!
Heat waffles as directed on package. Prepare raspberry sauce as directed. Stir 1/2 cup raspberry sauce into Cool Whip. Serve waffles topped with remaining raspberry sauce, remaining fruit and Cool Whip mixture.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 220 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 6 g
Protein 3 g
12 servings, 1 topped waffle (107 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.