Ingredients: • 2/3 cup quick-cooking (not instant) McCann's Irish oatmeal, toasted and cooled • 4 cups fresh strawberries, hulled • 5 tablespoon sugar • 1 1/4 cups heavy (whipping) cream • 2/3 cup plain yogurt or sour cream • 1 tablespoon Irish whiskey • 1/2 cup fresh blueberries

Directions: If you don't feel like baking, this colorful make-ahead dessert is just the ticket. Chill four 8- or 9-ounce stemmed glasses. To toast the oatmeal: Preheat the oven to 350°F. Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each. Serves 4