Dessert shooters a big right now. I love viewing them. They’re so cute. I have always thought it would be great if they had “bites” on menus because I just want to try everything. $1 bites. Yum. Well, I have seen the dessert shooters. I haven’t really had one. I browsed the internet a tad for an option, but I wasn’t satisfied with what I found. I think being in the blogging sphere has made me a bit more brave in branching out and trying my own thing. I’m normally a recipe follower. I’ve even said, “I don’t think you need to be a good cook. I just think you need good recipes and know how to read.” I semi decided to make up my own dessert shooter. I say “semi” because I cheated a bit. I stole from two recipes I already have posted about. The bottom layer of this shooter is a crumbled version of my key lime pie crust. The cream layer is the filling for the red, white and blue Fourth of July sugar cookie tart I made. The raspberry is just a simple raspberry compote of sorts. This was definitely a huge hit at the baby shower this past weekend. This can be made ahead. It made 20 shooters, and you may have some left over. I have had a couple inquiries about where I purchased the containers for this dessert. I found them at Party City.
Graham Cracker Layer
Preheat oven to 350 F. Mix graham cracker crumbs, sugar and salt in a medium bowl to blend. Add melted butter and stir to coat well. Leave as a crumble and put into a 9×13 pan. Bake 5-7 minutes. Cool.