1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp sugar, divided
2 tsp fresh lemon juice
4-oz reduced fat cream cheese
1 1/2 cups fat-free frozen whipped topping, thawed
Dash of ground cinnamon
12 miniature meringue cookies, quartered
In a large bowl, combine all the berries, half of the sugar, lemon juice; let stand at room temperature about a half hour.
In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, remaining sugar, and cinnamon until combined. Just before serving, divide the berries evenly between six dessert dishes. Top with the whipped topping mixture and sprinkle with the cookie pieces.
Note: This is an old TOH recipe and photo.