A fast, no-bake summer dessert made with crumbled cake, Cool Whip, fresh berries, and powdered sugar. Ready in under 5 minutes with easy gluten-free and dairy-free options.

Ingredients

• Store-bought pound cake or angel food cake, crumbled

• Cool Whip

• Mixed fresh berries (strawberries, blueberries, raspberries)

• Powdered sugar, for topping

Instructions

1. Layer the base: Crumble the cake into the bottom of pie or cake pan. Or use small bowls, jars, or cups.

2. Add the cream: Spoon Cool Whip over the cake layer.

3. Top with berries: Add mixed berries on top. I used raspberries and blueberries.

4. Finish: Lightly dust with powdered sugar.

To Elevate It

• Macerate the berries: Toss the berries with a teaspoon of sugar and a splash of lemon juice or balsamic vinegar 5–10 minutes ahead for extra flavor and a light syrup.

• Add texture: Sprinkle in crushed graham crackers, toasted nuts, or granola for crunch.

• Flavor the Cool Whip: Mix in a splash of vanilla extract, almond extract, or lemon zest.

• Make it gluten-free or dairy-free: Use gluten-free cake or gluten-free pretzel crust, and a non-dairy whipped topping like CocoWhip or almond/coconut Reddi-wip.