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Cocoa Cookie Brittleā„¢ with Raspberry Whipped Cream


  • 1 cup heavy whipping cream
  • 2 tbs. granulated sugar
  • 1 tbs. raspberry liqueur
  • 1 drop red food coloring (optional)
  • Fresh raspberries for garnish
  • 1 box of Mother Rucker's Sweets Cocoa Cookie Brittle


Combine whipping cream, sugar, liqueur, and food coloring (optional) into a large mixing bowl.  Whip with the wisk attachment of an electric mixer until stiff peaks form.  Make sure not to over-beat or the cream will become lumpy and butter-like. Refrigerate until ready to use. 

Serve Raspberry Whipped Cream in a bowl for dipping or dollop onto a piece of Cocoa Cookie Brittle™.   Garnish with fresh raspberries.  It's equally delicious both ways!

Hint:  The cream whips best when the ingredients, bowl and utensils are thoroughly chilled.