Mixed Berry Shortcakes

• 1 cup sliced strawberries
• 1/2 cup raspberries
• 1/2 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 1/4 cup sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1/3 cup seedless raspberry jam, melted, cooled
• 18 arrowroot cookies

1. Toss berries with sugar; cover.
2. Refrigerate 30 min.
3. Meanwhile, add whipped topping to jam in medium bowl; stir with wire whisk until well blended.
4. Cover and refrigerate until ready to use.
5. Place 1 cookie on each of 6 dessert plates; cover each with 2 Tbsp.
6. of the berry mixture.
7. Drizzle evenly with any remaining berry juices.
8. Top each with 1 Tbsp.
9. of the whipped topping mixture.
10. Repeat layers.
11. Top with remaining cookies and whipped topping mixture.
12. Refrigerate at least 15 min.
13. before serving to allow cookies to soften.

strawberries, raspberries, blueberries, sugar, seedless raspberry, arrowroot

Taken from www.kraftrecipes.com/recipes/mixed-berry-shortcakes-56771.aspx (may not work)