Recipe Ingredients:

• 1 pint raspberries, divided
• 2 pkg (1.48 oz each) M&M’s Milk Chocolate, divided
• 1 cup 35% heavy cream
• 1/4 cup icing sugar
• 1 tsp vanilla extract
• 12 ladyfinger cookies
• 1 oz chocolate, melted

Directions:

Prep Time: 20 minutes

Total Time: 20 minutes (+ 4 hours chilling time)

1. Line 9- x 5-inch loaf pan with enough plastic wrap to overhang edges. Reserve 1/2 cup raspberries and 1/4 cup M&M’s; set aside.
2. Beat cream until stiff peaks form; stir in icing sugar and vanilla. Spread one-third of the whipped cream in bottom of pan; arrange 6 cookies over top, overlapping slightly if needed. Sprinkle half of the remaining raspberries and M&M’s over cookies. Repeat layers; top with remaining whipped cream.
3. Cover with overhang plastic wrap and refrigerate for about 4hours or until thoroughly chilled and set.
4. Slice remaining cookies in half. Remove cake from pan and cut into 6 slices. Cut each slice in half; divide among 12 serving bowls. Garnish each bowl with cookie half, reserved raspberries and M&M’s. Top with drizzle of melted chocolate.

Tip:

• Substitute strawberries, blackberries or blueberries for raspberries if desired.
  
  

Nutrition Facts

Per 1/12 of cake

• Calories 190
• Fat 11g
• Saturated Fat 6g
• Cholesterol 85mg
• Sodium 35mg
• Carbohydrate 22g
• Fiber 2g
• Sugars 13g
• Protein 3g