Mini Raspberry Cookie Shooters

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 6 shooters
Recipe Created By: Ted Bryant


For Cookie Crumb Crust:
1/2 cup vegan gluten-free vanilla cookie crumbs
1 Tbsp sugar
2 Tbsp vegan margarine, melted
For Raspberry Filling:
1/3 cup sugar
1 Tbsp cornstarch
3 cups frozen raspberries plus more for garnish
2 tsp lemon juice
1/2 Tbsp vegan margarine
1 9-oz container So Delicious® Dairy Free CocoWhip Original Coconut Milk Frozen Dessert Topping, thawed
6 mini shooter containers or small glass cups


Combine cookie crumbs, sugar, and melted margarine for the crumb crust. Spoon a layer of the crumb crust on the bottom of each 2 oz shooter container.

Next, combine raspberries, sugar, cornstarch, lemon juice over medium heat and continue stirring for about three minutes until berries have popped. Turn to low heat, add margarine and stir for another minute. Let mixture cool and then add a spoonful on top of the crumb crust. Refrigerate until cooled.

Next, add a spoonful of thawed dessert topping on top of the berry mixture. Top with a fresh raspberry. Enjoy!


This is a kid friendly, fun to make recipe! Cookie crust with raspberry filling topped with refreshing CocoWhip makes for the perfect treat to share with friends.


We used crushed Enjoy Life Vanilla Crunchy Cookies.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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