4 8-oz. tumbler glasses

1 cup Driscoll’s raspberries

1 cup Driscoll’s blueberries

1 cup granola

1 cup Big Y vanilla yogurt

Place 1⁄4 cup blueberries in bottom of a tumbler glass. Top with 2 tablespoons granola.
Spoon 1⁄4 cup yogurt on granola, then top yogurt with 2 additional tablespoons of granola.
Finally top with 1⁄4 cup raspberries. Repeat in other glasses, alternating top and bottom
berries for variation.

– Big Y nonstick cooking spray

1 18-oz. tube Big Y refrigerated

sugar cookie dough

1 cup Driscoll’s strawberries,

hulled and sliced

1 cup Driscoll’s raspberries

1 cup Driscoll’s blueberries

1⁄2 cup apricot jam

1 tsp. almond extract

2 Tbsp. water

Preheat oven to 350˚F.

Spray mini tart pans with nonstick cooking spray. Cut tube of cookie dough into
12 equal slices. Roll slices into a ball; place one in each tart cup. Gently press dough against bottom and edges to make tart cups. Bake for 8 to 10 minutes until dough is golden brown. Let cool for 10 minutes and gently remove from tins.

Combine berries in a mixing bowl and toss to combine. Fill tarts with assorted berries.

In a small saucepan, whisk jam, almond extract and water over medium heat until
melted; boil for 30 seconds. Cool slightly;brush each tart with apricot glaze.

4 cups boiling water, divided

1 3-oz. pkg. strawberry flavored gelatin

2 1⁄2 cups cold water, divided

1 1⁄2 cups Driscoll’s strawberries, washed, hulled and sliced

1 cup Driscoll’s raspberries

1 3-oz. pkg. lemon flavored gelatin

1 8-oz. tub Big Y frozen whipped topping, thawed

1 8-oz. can crushed pineapple, drained

1 3-oz. pkg. berry blue flavored gelatin

1 1⁄2 cups Driscoll’s blueberries

In a medium bowl, stir 1 cup boiling water into red gelatin for at least 2 minutes or
until completely dissolved. Stir 1⁄2 cup cold water into the gelatin. Place bowl in larger bowl of ice and water. Stir until thickened, about 8 minutes. Stir in 1 cup strawberries and 1⁄2 cup raspberries. Pour into bundt pan.

Refrigerate until gelatin is set, approximately 1 hour. In a medium bowl, stir 1 cup boiling water into lemon gelatin for at least 2 minutes until completely dissolved. Stir in 1⁄2 cup cold water and add whipped topping; blend with a whisk until
melted and smooth. Add pineapple. Spoon over red gelatin in pan. Return to refrigerator and chill until set, approximately 1 1⁄2 hours.

In a medium bowl, stir 1 cup boiling water into red gelatin for at least 2 minutes or
until completely dissolved. Stir 1⁄2 cup cold water into the gelatin. Place bowl in larger bowl of ice and water. Stir until thickened, about 8 minutes. Stir in 1 cup strawberries and 1⁄2 cup raspberries. Pour into bundt pan.

Refrigerate until gelatin is set, approximately 1 hour. In a medium bowl, stir 1 cup boiling water into lemon gelatin for at least 2 minutes until completely
dissolved. Stir in 1⁄2 cup cold water and add whipped topping; blend with a whisk until melted and smooth. Add pineapple. Spoon over red gelatin in pan. Return to refrigerator and chill until set, approximately 1 1⁄2 hours.

1 envelope unflavored gelatin

1/2  cup cold water

6 squares white baking chocolate

1/2  cup Big Y whole milk

1 Tbsp. Big Y vanilla extract

1 8-oz. tub Big Y frozen whipped topping, thawed

12 molasses or spice cookies

10 medium-size Driscoll’s strawberries,

hulled and cut in half

16 Driscoll’s blackberries

20 Driscoll’s raspberries

32 Driscoll’s blueberries

2 Tbsp. Big Y powdered sugar

Have a large bowl of ice cubes ready. Sprinkle gelatin over water in a microwave-safe bowl. Let stand 5 minutes.

Microwave on high for 40 to 50 seconds. Stir until completely dissolved. Put white chocolate and milk into a medium-size, microwave-safe bowl. Microwave on high
for 1 minute. Stir until chocolate dissolves. Return to microwave for 15 second increments, if necessary. Stir in gelatin and vanilla. Set bowl into ice. Stir constantly, until mixture just begins to thicken, approximately 1 to 2 1/2 minutes. Whisk in 1/2 cup of whipped topping. Remove mixture from ice. Gently stir in remaining whipped topping until completely blended. Cover and refrigerate for at least 1 hour. Spread 3 to 4 tablespoons of mixture on eight of the cookies. Top four of these cookies with strawberries and blackberries (place a strawberry half in center and alternate strawberries and blackberries around the perimeter).

Top the remaining four cookies with raspberries and blueberries place a raspberry in center and alternate raspberries and blueberries around perimeter). Place raspberry/blueberry cookies on top of strawberry/blackberry cookies.

Top each stack with remaining plain cookies to form a tower. Sprinkle with powdered sugar and serve.

1 9-inch frozen tart shell or pie crust

1⁄2 cup sour cherry jelly or other tart-flavored jelly

1 cup Big Y sugar, divided

2 Tbsp. Big Y orange juice

1⁄2 tsp. orange extract

2 pints Driscoll’s blueberries, washed and drained

1 cup World Classics heavy cream

1 tsp. Big Y vanilla extract

1 pint Driscoll’s raspberries, washed and drained

Bake tart shell or pie crust according to package directions; let cool. In a small saucepan over low heat, melt jelly. Add 3⁄4 cup sugar, orange juice, orange extract and stir until mixture is clear and sugar is dissolved. Strain and let cool slightly. To assemble tart, arrange blueberries in tart shell and lightly drizzle with jelly mixture. Refrigerate until well cooled. Using an electric mixer, beat cream, remaining 1⁄4 cup sugar and vanilla until mixture forms stiff peaks. Top tart with large dollops of whipped cream around outer edge and raspberries.