Sweet Berry Dessert


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I call this "sweets for the sweet." I created this recipe at the request of friends who wanted a sweet dessert that could double as a coffee cake. It got rave reviews! Can be served warm (with ice cream) or room temperature. Note that I used butter, not butter substitutes.

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Estes Park, CO


  • Crust:
  • 1 17.5-oz. pkg. Betty Crocker sugar cookie mix
  • 1 stick butter
  • 1 egg
  • Filling:
  • 1 12-oz. pkg. blueberries (fresh or frozen/thawed/drained/dried)
  • 1 12-oz pkg. raspberries (fresh or frozen/thawed/drained/dried)
  • 1 8-oz pkg. blackberries (fresh or frozen/thawed/drained/dried)
  • 1 heaping Tbs. flour
  • Topping:
  • 1 17.5-oz. pkg. Betty Crocker sugar cookie mix
  • 1 1/2 sticks butter (softened, not melted)
  • 6 oz. Hershey's white chocolate bits
  • 4 oz. Heath Toffee Bits

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Preheat oven to 375 degrees. Grease 9x13-inch pan. For BOTTOM, mix ingredients to dough consistency. Press evenly in bottom of pan. Bake for 10 minutes. Remove from oven. For FILLING, mix fruits and flour gently together. Pour onto warm cooked bottom. For TOPPING, mix sugar cookie mix and butter until combined/crumbly. Add white chocolate bits and sprinkle over fruit evenly. Sprinkle toffee bits over top.

Bake at 375 degrees for 35-40 minutes, until top is golden brown.

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