Mixed Berry Fool

Mixed Berry Fool

July 7, 2021

Servings: 8-10

Prep: 20 min

Total: 30 min

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This light and creamy dessert is the perfect way to highlight your fresh summer berry bounty and is sure to steal the show at any gathering!

By: A Wholesome New World

Ingredients

• 16oz heavy whipping cream (one carton)
• 4 TBSP granulated white sugar, divided
• 1 box of vanilla pudding, prepared and chilled
• 6 oz fresh blackberries
• 6 oz fresh raspberries
• 2 tsp vanilla extract
• Strawberries or other berries for garnish
• Shortbread cookies or biscuits, for serving (optional)

Directions

• Step 1 Put the bowl of your electric mixer in the freezer 20 minutes before starting the recipe. Make sure to make your pudding ahead of time and chill in the refrigerator also.
• Step 2 Place the blackberries and raspberries in a medium bowl and sprinkle with 2 TBSP of the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to sit for 10 minutes, then mash the berries until they release their juices and form a syrup.
• Step 3 Pour the whipping cream into the chilled mixing bowl and fit the mixer with the whisk attachment. Beat on medium-high until the cream starts to thicken. Slowly add the sugar.
• Step 4 Turn the mixer up to high, beat until the whipped cream thickens to a point where it is holding a stiff peak and looks like whipped cream.
• Step 5 Using a spatula, fold the pudding into the whipped cream, gently until fully combined.
• Step 6 Pour the berry mixture over this custard and gently fold until combined. Try to leave streaks of the berry mixture for an artistic flair. Serve immediately, topped with sliced strawberries or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and garnish with cookies if desired.

If there has ever been a day I felt stretched thin, it was today. (Which is ironic considering I’m 6 months pregnant and the opposite of thin… yet I digress!) Over the past 24 hours my life has been a bit of a circus, starting with my son being sent home sick from camp. This normally would be a manageable curveball, but considering my husband is on a business trip and my sitter took off this week for vacation, “overwhelmed” is an understatement.

Add to that, triple digit heat, a whining three-nager (my younger son, not the sick one) and yes, I will play the pregnancy card and I’m pretty much OVER IT. I joked to someone that I feel like I have been competing in some sort of Mom Olympics, where every thing is a test to see “what will break her first.” Not sure who’s even keeping score at this point but I’m definitely not winning. Needless to say, posting a new recipe was probably the last thing you’d expect me to be doing at 9 PM after a day like today, but yet hear I am! I should be taking advantage of the time to binge watch something my husband would never watch (like Firefly Lane), but this is actually more relaxing/fulfilling.

Especially because it’s a recipe I unintentionally created; those are the best, aren’t they? It started with a 4th of July icebox cake I was experimenting with and somehow ended up with this heavenly little pillow of a dessert. But don’t be fooled (see what I did there?!)– it’s not as complicated as you would expect. It starts with a light whipped cream, which is then laced with a rich pudding to create a custard-type filling. Then a mix of berries is folded in gently. Lastly, chill (if you can wait that long!) and serve! Voila!, the perfect summer dessert is born. So perfect I’m on my second dish now! #cravings

So whip this up and comment below to let me know what you think!