Your favorite new popcorn flavor: cake batter popcorn!! This birthday cake popcorn uses cake mix and white chocolate (and sprinkles!) to make a delicious and EASY sweet treat for any movie night or just because you have a sweet tooth like me.

I love popcorn as a nighttime snack! I like to keep my mouth and hands busy while we watch TV, so I often use popcorn as a dessert, plus it’s a great snack or as a party favor or dessert for a party dessert table. This Birthday Cake Popcorn is so simple to make with just 4 ingredients PLUS it’s fun and festive (and delicious). It’s the perfect treat for a birthday party with colorful sprinkles and tons of birthday cake goodness. It’s one of my favorite flavors and the whole family loves it.

How to make Birthday Cake Popcorn

1. You’ll want popcorn, of course. You can use already popped popcorn (like Smart Pop or something similar) or you can pop your own. You need a total of about 9 cups of popped popcorn, which is about 5 tablespoons of unpopped kernels or about 2-3 bags of microwave popcorn. Be sure to sift through the popcorn and remove any unpopped kernels.
2. The coating is a mixture of melted white chocolate and dry cake mix. I usually use yellow cake mix, but white cake mix or funfetti cake mix are fine too (or really, any flavor). Just the dry powder; you don’t need to make the batter.
3. I don’t recommend using white chocolate chips for this – they don’t melt very easily. I always use melting wafers or almond bark (my favorite brand is Ghirardelli, they taste the best).
4. While some cake batter recipes I make use cake batter extract (or vanilla extract) I don’t recommend that in this recipe. Melting chocolate is very finicky and can seize when adding extract if it has too much water in it. The cake mix makes this perfectly birthday cake-flavored!
5. I always add rainbow sprinkles for a color pop – jimmies (the long rods) are my favorite but you can use any colors.
6. When melting the candy melts, be sure to use a microwave-safe bowl and work on 50% power in 30 second increments. This will ensure your chocolate doesn’t get too hot and seize. Melts are formulated for melting, but if you’re having trouble, add a tiny bit of vegetable oil to help it along.

Dorothy’s Expert Tips

• Toss the white chocolate mixture with the popcorn in a large bowl – you may need to use your hands.
• If you want to dye the popcorn a different color, you can use a colored cake mix (like strawberry for pink) or make sure to use candy food coloring (not water based) so your chocolate doesn’t seize.
• I like popping my own popcorn either using an air popper or a silicone microwave container (or a glass one; I’ve tried both and they both work). Microwaves can be finicky so it might take some trial and error not to burn it.

Print

Birthday Cake Popcorn Recipe

Birthday Cake Popcorn is the easiest popcorn snack ever – a sweet popcorn mix with white chocolate and cake mix and cake flavor – and sprinkles. It's so good you won't want to stop eating it.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 8 servings

Calories 266kcal

Author Dorothy Kern

Cost $5

Ingredients

• 9 cups (49g) popped popcorn
• 8 ounces (228g) white chocolate melts
• ½ cup (33g) dry yellow cake mix
• 2 tablespoons (20g) sprinkles

Instructions

• Place popcorn in a very large bowl. Remove any un-popped kernels.
• Line a large cookie sheet with parchment paper.
• Place white chocolate in a microwave-safe bowl and heat on 50% power for 1 minute; stir.
• Continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth.
• Stir cake mix into the white chocolate.
• Pour mixture over the popcorn and stir/toss with your hands to coat.
• Spread popcorn mixture out onto the prepared cookie sheet and sprinkle with sprinkles while still wet. Allow to dry.
• Once dry, break into pieces. Store in an airtight container at room temperature for several days.

Video

Notes

If you’re popping your own popcorn, you’ll need approximately 5 tablespoons of kernels.

It’s best to use candy melts (i.e. Ghirardelli White Chocolate Melts), not white chocolate chips. They’ll melt better, are less likely to seize when adding the cake mix and are made for coating.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 129mg | Fiber: 2g | Sugar: 26g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg

Favorite Popcorn Recipes

Snacks

Chocolate Peanut Butter Popcorn

Snacks

Easy Popcorn Balls Recipe

Fall

Pumpkin Spice Popcorn

Snacks

Zebra Popcorn Copycat

Toasted Coconut Rice Krispies Treats use my best recipe and add tons of coconut flavor! Coconut lovers are going to love these – they’re chewy and crunchy with coconut in every single bite. If you’re in search of the perfect treat – this is it!

Coconut Rice Krispie Treats are my new favorite – these are so easy to make! They’re my classic Rice Krispie treat recipe but I add toasted coconut and coconut extract for extra flavor. They’re thick and chewy with the perfect texture; they are an amazing Rice Krispie treat! Coconut is good any time of the year – and so are cereal treats. I’ve got so many recipes, but I think this one is my favorite.

How to make Coconut Rice Krispies Treats

1. You’ll want any brand puffed rice cereal. Make sure it’s fresh and not stale.
2. For best results use mini marshmallows that are fresh – they melt the best.
3. While I use the usual butter called for, you can substitute coconut oil if you prefer.
4. The secret ingredient is coconut extract! It adds so much flavor.
5. I also mixed in a bunch of toasted coconut, which you can make ahead of time and store in an airtight container. I prefer toasting coconut on the stove, and watch it closely.
6. Make sure to use the sweetened shredded (or flaked) coconut you find in the baking aisle (also called Angel Flake).

Dorothy’s Tips

• The easiest way to press the Krispy treats into the pan is to spray your hands with non-stick spray and use them to pat the treats flat.
• I prefer cooking these on the stove top but you can also use the microwave.
• Don’t skip the coconut extract – it adds the delicious flavor you expect from anything called coconut!

Print

Toasted Coconut Rice Krispie Treats

Toasted Coconut Rice Krispies Treats are gooey cereal treats full of toasted coconut and coconut extract. They're a coconut lovers dream no bake cereal bar!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 bars

Calories 125kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 cup (65g) shredded sweetened coconut
• 6 cups (170g) Rice Krispie cereal
• 5 tablespoons unsalted butter
• 10 ounces mini marshmallows (1 bag)
• 1 teaspoon coconut extract

Instructions

• Line a 9×9” baking pan with foil and spray with cooking spray.
• To toast your coconut: place coconut in a medium saucepan over low heat. Stir constantly for just a few minutes until coconut starts to brown. Be careful – it burns very quickly. Do NOT walk away from the stove. As soon as it starts to brown, remove it from the heat and transfer to a large bowl.
• Add your cereal to the same bowl with the coconut. Stir to combine.
• Melt butter in a large pot or saucepan over medium heat. To make the brown butter, continue cooking, stirring often, over medium low heat for several minutes. The butter will foam and reduce and small brown flecks will appear in the bottom. Once it turns light golden it's done – don't leave it alone or it will burn fast once it starts to brown.
• Add marshmallows and stir constantly until marshmallows are melted. Remove from heat and add coconut extract.
• Either pour the marshmallow mixture over the cereal or vice versa (depending on the size of your pan/bowl). Stir to combine. Press into prepared pan.
• Let sit until set, about 1 hour.
• Store at room temperature in an airtight container. Freeze between sheets of wax paper for up to a month.

Video

Nutrition

Serving: 1treat | Calories: 125kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 646IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 3mg

Step-by-Step Photos

1. Measure out the cereal and toast your coconut before starting. Place it all in a large bowl. Prep your pan with foil and cooking spray.
2. Using a large saucepan, melt the butter of medium-low heat. Add the bag of marshmallows and stir until melted.
3. Stir coconut extract into marshmallow mixture and then stir in cereal and coconut.
4. Press into baking pan and let sit until cool.

Favorite Krispie Treat Recipes

Recipes

Banana Pudding Rice Krispie Treats

No Bake

Hot Chocolate Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

No Bake

Butterfinger Krispie Treats

Rice Krispie Treats are the best no-bake bars ever – they’re sweet and crunchy and so easy to make different flavors! From using different flavor cereal to adding things like peanut butter or pudding mix, it’s so simple to change up cereal treats (and so good too!)

Classic Rice Krispie Treat Flavors

Best Ever Rice Krispie Treats

These are the absolute BEST Rice Krispie Treats because they’re soft and THICK, extra gooey, and start with brown butter!

Chocolate Rice Krispie Treats

Chocolate Rice Krispie Treats are chocolaty marshmallow cereal bars that are so easy to make. You only need 4 ingredients to make them! They’re the best chocolate cereal treats with gooey marshmallow in every bite.

Peanut Butter Rice Krispie Treats

The BEST Peanut Butter Rice Krispie Treats recipe ever – with tons of peanut butter – these are gooey and crunchy and an easy no bake bar.

Fun Flavors

Fruity Pebble Cereal Treats

Fruity Pebble Krispie Treats are the best kind of marshmallow cereal treat! Made with fruity pebbles and lots of marshmallows this recipe is gooey and sweet and the perfect rainbow treat! If you love Rice Krispies or Pebbles cereals, these easy Krispie treats are perfect for you.

Cake Batter Krispie Treats

Psst…wanna turn Rice Krispie Treats into pure birthday cake magic? This cake batter Rice Krispie treat recipe is the secret weapon you need! Gooey, crispy, and bursting with flavor – it’s easier than you think. Click to unlock the recipe and become a snack legend!

Banana Cream Pie Rice Krispie Treats

Add pudding mix to Rice Krispies Treats to make Banana Cream Pie cereal treats! These are super thick and gooey – and taste like banana cream pie!

Brownie Batter Rice Krispie Treats

Brownie Batter Krispie Treats are the perfect Rice Krispies Treats made with brownie mix!! These chocolate cereal treats taste like a brownie!

Pistachio Krispie Treats

Pistachio Rice Krispie Treats are the perfect rice krispies treats recipe made with pistachio pudding mix – these are thick and gooey – my favorite flavor.

Oreo Rice Krispie Treats

These are the BEST rice krispies treats ever – OREO Rice Krispie Treats have gooey marshmallows and chopped Oreos – the perfect combination of cereal and cookies – cookies ‘n cream cereal treats are the best!

Copycat S’mores Rice Krispie Treats

The BEST S’mores Rice Krispies Treat recipe – this is a Disneyland copycat recipe – so easy to make.

Holidays & More

Disney Rice Krispie Treats

It’s so easy to make Mickey Mouse Rice Krispie Treats at home! These are a Disney copycat recipe – skip the parks and make your own mickey shaped treats!

Easter Cereal Treats

Ooey-gooey marshmallow, crispy rice cereal, and chocolate eggs make these Easter Rice Krispie Treats a sweet and easy dessert for all of your spring celebrations.

4th of July Krispie Treats

These 4th of July Rice Krispie Treats are easy to make and have the best gooey marshmallow texture – perfect for your holiday celebration!

Halloween Rice Krispie Treats

Halloween Rice Krispie Treats are full of candy corn and sprinkles and are a fun crispy treat for Halloween! Everyone loves how easy this recipe is.

Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats are the perfect fall cereal treat – lots of pumpkin spice and brown butter gives these such a perfect flavor – always thick andy gooey!

Lucky Charms Cereal Treats

Lucky Charms Rice Krispie Treats are the perfect cereal treats! Make marshmallow krispies treats with Lucky Charms – perfect for St. Patricks Day!

Print

The Classic Rice Krispie Treat Recipe

This is the classic formula I use for all my Rice Krispie treat recipes – simply add your favorite flavors.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 bars

Calories 157kcal

Author Dorothy Kern

Cost $7

Ingredients

• 9 cups Rice Krispies cereal
• ½ cup (113g) unsalted butter, melted
• 15 ounces mini marshmallows
• 1 teaspoon vanilla extract

Instructions

• Measure your cereal into a large bowl and set aside. Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Melt butter in a large saucepan or pot over medium heat. Add marshmallows and stir until smooth. Remove from heat and add vanilla.
• Add cereal and stir. Pour into prepared pan and press to compact.
• Let sit until set, about an hour.
• Store at room temp in an airtight container for several days. You can freeze the bars individually wrapped or between sheets of wax or parchment paper for put to a few months.

Notes

• Be sure to use fresh marshmallows, not old or stale ones. An equal amount of large marshmallows may be used.

Nutrition

Serving: 1bar | Calories: 157kcal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 980IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 4mg

No Bake Pistachio Pie is an easy no-bake pie full of Watergate Salad! It’s got a graham cracker crust and a creamy pudding filling with pineapple, nuts and marshmallows. It’s the perfect pistachio flavored recipe!

If you remember this pineapple pistachio fluff from the 70s, you’ll recognize this recipe. Except I took it one further and turned it into a pie!

Watergate Salad Pie is a pistachio pudding pie filled with pistachio pudding and marshmallows, all in a graham cracker crust. The crunchy pistachios and the creamy pie filling are so, so good!

Pistachio is having a moment – finally. Pistachio flavor is probably my favorite – I love eating pistachios but I love pistachio flavored treats even more! This easy pistachio pie recipe is full of delicious flavor – if you’re like me you’re going to love it!r in marshmallows and nuts. The flavor is actually really good!

How to make Pistachio Pudding Pie

1. The star of this pie is instant pistachio pudding mix. There are no substitutions for this.
2. A can of crushed pineapple is the liquid that helps make the pudding. Can you substitute milk? Yes you can – see the recipe notes.
3. Cool Whip is the body of the pie. You could use freshly whipped cream if you prefer, but whipped topping holds up so much better.
4. I love adding Mini Marshmallows into the pie filling for fluff and body, and chopped pistachios for even more texture and flavor.
5. Want even more flavor? Add 1/8 teaspoon almond extract!
6. Traditionally I’ve used a graham cracker crust. You can use my homemade recipe or just buy a store bought one (I won’t judge). You could also make a Nilla Wafer Crust or a shortbread crust. This recipe is written for a 9-inch pie pan.
7. I love to decorate the top of the pie with whipped cream or cool whip and sprinkle with nuts, but you could also add maraschino cherries on top.

How to store Easy Pistachio Cream Pie

• Because it’s made with cool whip, you can freeze this pie.
• This keeps in the fridge for a few days so you can make it ahead.

Tips for making a Watergate salad Pie

• If you want a deeper green color, add a few drops of food coloring.
• Mix the pineapple with the pudding mix before adding the rest of the ingredients so it has time to soft set.
• Chill the pie at least 2-4 hours before slicing.
• If you don’t like pineapple you can use milk for the filling (whole milk or nonfat work best) – see recipe notes.

Print

Pistachio Pie Recipe

Watergate Salad Pie is your favorite pineapple pistachio fluff recipe in a pie crust! Watergate Fluff in a graham cracker pie crust – the best no bake pie for summer!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 10 servings

Calories 283kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 (3.4 ounce) box instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple in juice (you'll drain some of it)
• 1 (8 ounce) container Cool Whip
• 2 cups (109g) mini marshmallows
• 1 cup (131g) chopped pistachios
• 1 9-inch Graham Cracker Pie Crust (from scratch or store bought)

Instructions

• Drain about ¼ cup of the juice from the can of pineapple.
• Add pudding mix, pineapple and remaining juice to a large bowl. Stir to combine. Fold in Cool whip, then stir in marshmallows and nuts.
• Place filling in prepared pie crust. Chill at least 2 hours before serving. Serve garnished with whipped cream, more nuts, and/or cherries.
• Store in refrigerator for up to 3 days. You can also freeze the whole pie.

Video

Notes

• To make the pie with milk, use 1 cup nonfat or whole milk in place of the pineapple.
• You can swap pecans for the pistachios inside the pie.

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 236mg | Fiber: 2g | Sugar: 25g

Step-by-Step Photos

1. Making a homemade crust? Crush your graham crackers and stir with melted butter until they resemble wet sand. Press into a pie plate.
2. Stir the pineapple with the instant pudding mix in a large mixing bowl, then stir in the cool whip, marshmallows, and nuts.
3. Add the filling to the prepared pie crust and decorate with more whipped topping and chopped or ground pistachios.

Other Recipes We Love

• Check out the The Complete List of No Bake Pies!
• No Bake Oreo Fluff Pie is Oreo Fluff in an Oreo crust!
• Don’t miss my collection of No Bake Pies!
• Holly’s No Bake Rainbow Pie is like a fluff pie too!
• No Bake Coconut Pie has a Golden Oreo Crust!
• No Bake Chocolate Peanut Butter Cream Pie is everyones favorite!

Easy Oreo Fluff Salad is a dessert salad that’s super creamy with fluffy marshmallows and crunch from TONS of Oreo cookies. This easy recipe is a no bake dessert from heaven with simple ingredients – everyone loves this so much.

Seriously I could just face plant into this fluff recipe. It’s a bowl full of fluffy creamy pudding filled with Oreos…there isn’t much better than that.

Back in the day, this was called a dessert salad and I’m sticking to my guns on that one. There may be no fresh fruit in this ambrosia but that’s okay; I won’t eat fluff with fruit but I will inhale fluff with Oreos (although pineapple fluff is pretty yummy). Fluff salad is an outrageous dessert that combines a few staples and makes the perfect side dish or potluck recipe. I really want to hug whoever came up with it!

This is a 5 minute recipe with just a few ingredients. It’s so easy to change up the flavors by adding fruit or different cookies, and you can even turn it into an Oreo Fluff Pie by adding an Oreo Crust.

Storing Oreo Salad

• Store in an airtight container in the fridge for several days.
• While you can freeze it since it’s made with whipped topping, the cookies will soften. So beware!

Print

Easy Oreo Fluff Recipe

Oreo Fluff Salad is the best kind of salad recipe! This easy fluff recipe has marshmallows and pudding and tons of OREO cookies!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 268kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 3.4 ounce box instant vanilla pudding mix
• 1 ½ cups nonfat milk
• 8 ounces Cool Whip
• 30 Oreos chopped
• 2 cups mini marshmallows

Instructions

• Whisk together pudding mix and milk. Let sit for about 3-4 minutes, or until soft set. Fold in Cool Whip.
• Add chopped Oreos and marshmallows. Stir to combine. Chill an our or so before serving. Cover and refrigerate for up to 4 days.

Video

Notes

To make this a Weight Watchers Recipe:

• Use Sugar-Free pudding mix and sugar-free Cool Whip
• Either use sugar-free Oreos or use Oreo Thins
• Omit marshmallows
• Reduce milk amount to 1 cup

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 238mg | Potassium: 168mg | Fiber: 1g | Sugar: 28g | Vitamin A: 95IU | Calcium: 66mg | Iron: 3.9mg

Step-by-Step Photos

1. Whisk milk with the pudding mix in a large mixing bowl and let it sit until it’s soft set (about 5 minutes).
2. Fold the whipped topping into the pudding mixture.
3. Stir in the crushed cookies and marshmallows.
4. Refrigerate this easy oreo fluff recipe for an hour or so before serving.

Favorite Fluff Salads

No Bake

Easy Banana Pudding Fluff Salad

No Bake

Cherry Fluff Recipe

Fall

Pumpkin Fluff Dip

Recipes

Cheesecake Apple Salad

5 Ingredient Peanut Butter Bars are such a delicious no bake dessert! These No bake chocolate peanut butter bars taste like peanut butter cups and just take minutes to make. They’re the perfect dessert for peanut butter lovers!

How to Make Peanut Butter Bars

1. It’s best to use melted unsalted butter but salted butter may be substituted.
2. Creamy Peanut Butter is what’s used traditionally but chunky peanut butter will work. Be sure to use a regular shelf-stable peanut butter spread (not one you need to stir). 
3. I always use Ritz Crackers for this recipe, but traditionally I believe graham cracker crumbs are used. You can use any cracker for this recipe (Ritz, Keebler, graham crackers, etc) as long as it’s a buttery cracker that crushes easily. Even digestive biscuits would work.
4. You can crush the crackers in a food processor or in a plastic bag with a rolling pin. Make sure they’re crushed to fine crumbs.
5. Powdered Sugar helps to bind the whole thing and adds a delicious sweetness.
6. Melt semi-sweet chocolate chips with some peanut butter for the coating on top of the peanut butter layer. I’m using sweet chocolate chips for this recipe.

Expert Tips

• Use a 9×9-inch pan to make thick lunch lady peanut butter bars!
• I have not tried this with natural peanut butter, so I suggest using a traditional kind (shelf-stable no stir).
• I have also made these with Reese’s pieces and Reese’s peanut butter cups on top.
• It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.
• If you love peanut butter, be sure to check out my peanut butter cookie bars, no bake peanut butter bars with Oreos, and peanut butter brownies. I also have the best peanut butter cookies recipe, plus peanut butter cookies with peanut butter chips!

Print

The BEST No Bake Peanut Butter Bars

This is the BEST No Bake Peanut Butter Bar Recipe. It tastes like a peanut butter cup!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24 bars

Calories 289kcal

Author Dorothy Kern

Cost 6

Ingredients

• 8 tablespoons (113g) unsalted butter, melted
• 2 cups Ritz cracker crumbs (about 60 crackers or about 194g)
• 1 ¼ cups (142g) powdered sugar
• ¾ cup  (+ 2 tablespoons) creamy peanut butter , divided
• 1 cup (170g) chocolate chips

Instructions

• Line a 9×9-inch or 9×13-inch pan with foil and spray with cooking spray. (Or you can use any size pan in between; the bigger the pan the thinner the bars.)
• Place melted butter, Ritz cracker crumbs, powdered sugar, and 3/4 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
• Place chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
• Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**
• These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it’s too hot, so use your judgement on where you should store them.

Video

Notes

• Use a 9×9-inch pan to make thick peanut butter chocolate bars
• I have not tried this with natural peanut butter, so I suggest using a traditional kind.
• It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.

Nutrition

Serving: 1/16th recipe | Calories: 289kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 130mg | Fiber: 2g | Sugar: 18g

Step-by-Step Photos for Peanut Butter Bars

1. Mix the melted butter, peanut butter, cracker crumbs, and powdered sugar together in a large bowl. It should be a thick consistency. 
2. Press the thick mixture into a foil-lined 9×13-inch pan. I like to line my pan with aluminum foil for easy removal.
3. Melt the chocolate chips with the remaining peanut butter together. You can either microwave it for a few seconds, stirring between sessions or melt it on the stovetop. Doing this helps the chocolate slice without splintering once it’s hardened on the bars. Spread chocolate layer over the peanut butter base.
4. Cover the pan with plastic wrap. Chill the already assembled piece to set. For at least one hour. 
5. Slice into bars once fully chilled. 

Other Bar Recipes

Brownies & Bars

Margarita Bars

Cheesecake

Apple Cheesecake Bars

Brownies & Bars

Apple Butter Pie Bars

Brownies & Bars

Funfetti Gooey Bars

Strawberry Fluff Salad is a creamy dessert salad with strawberry jell-o mix and fluffy marshmallows – it’s the perfect no-bake dessert or sweet side dish – you can even make it in individual cups. Dessert salads are so good and this one is perfect during strawberry season!

Social media introduced me to fluff salads – I’d never had them growing up. Apparently they’re a crowd favorite – and my normal recipes (like banana pudding fluff or Oreo fluff) use pudding mix, but this is a jello salad recipe that’s a creamy fruit salad with tons of fresh strawberry flavor too!

If you’re looking for an easy potluck favorite then this Strawberry Fluff Salad Recipe is the one you should make. It’s so easy and everyone likes it. It would be so fun for a baby shower, bridal shower, or a summer BBQ too!

How to Make this Strawberry Fluff Recipe

1. Easy strawberry fluff starts with dry jello powder. You don’t need to actually make the jello; you just mix it with pineapple. 
2. I like using pineapple tidbits or crushed pineapple.You can use pineapple chunks if you want a chunkier salad, but traditionally it’s smoother.
3. You need to drain some of the pineapple juice out of the can before adding the powder otherwise your fluffy jello salad will be too watery.
4. I always add fresh strawberries to this as well – they add a nice flavor boost.
5. I added sour cream to temper the sweetness of all the ingredients. You’ll notice that many fluff salad recipes add this or cottage cheese (or even cream cheese) for that reason.
6. Whipped topping makes this super simple – you can use fresh whipped cream but I prefer Cool Whip. Whipped cream tends to get weepy after a day or so, which is why I prefer whipped topping instead.

Expert Tips

• Remember, you don’t need to make the jello! Just add the dry strawberry jello powder to the mixture.
• The marshmallows are the star of the show; be sure to use fresh mini marshmallows.
• Don’t skip the draining step – you don’t want all the pineapple juice in there or the salad will be too watery.
• Don’t forget it needs to be chilled before serving.

Print

Strawberry Fluff Recipe

Strawberry Fluff is an easy dessert recipe – this no bake dessert salad is a creamy fruit salad with strawberry jello, fresh strawberries and marshmallows – the perfect potluck or holiday side dish.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 31kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 (3 ounce) box strawberry Jello
• 1 (20 ounce) can crushed pineapple
• ½ cup sour cream (or plain yogurt or cottage cheese)
• 1 (8 ounce) container Cool Whip
• 1 cup chopped strawberries
• 2 cups mini marshmallows

Instructions

• Open can of pineapple and remove about ½ cup of the liquid.
• Stir together Jello and pineapple in a large bowl.
• Stir in sour cream and Cool Whip.
• Fold in strawberries and marshmallows.
• Chill at least 2 hours before serving.

Video

Nutrition

Serving: 1serving | Calories: 31kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 7mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 0.1mg

Step-by-Step Photos

Berry Dessert Lush is the perfect no-bake dessert for summer! Layers of no bake cheesecake with fresh berries and a vanilla wafer cookie crust – it’s a dream dessert lasagna that is perfect with fresh berries!

How to make Berry Dessert

1. I love using vanilla wafer cookies for crust recipes because they are easy to crush without a food processor. They also have a bit more flavor than plain graham crackers, and are a nice surprise in this dessert.
2. The cheesecake filling couldn’t be more easy. You just need a bowl and a hand mixer to whip it up quick!
3. Be sure to soften your cream cheese to avoid lumps in your no bake cheesecake mixture.
4. I decided to use strawberries and blueberries in my dessert, but you can pick what you think looks the best at the store. Pick ANY combinations of fresh berries for this recipe. Just don’t use frozen fruit; once it thaws it’s pretty wet and will make your dessert soggy.
5. You’ll need about a pound of strawberries and half pound of blueberries. The amount kind of depends on the size of the fruit but figure between 1-2 pounds of your choice of: strawberries, blueberries, raspberries, blackberries or even peaches.
6. The cheesecake mixture is rounded out with whipped topping. Cool Whip holds up better than fresh whipped cream, but you can substitute that if you prefer.

Print

No Bake Berry Dessert Lush Recipe

This easy no bake cheesecake dessert is full of fresh berries with a vanilla wafer crust. It's the perfect summer dessert recipe!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 296kcal

Author Dorothy Kern

Cost $12

Ingredients

• 35 vanilla wafer cookies (1 ½ cups), plus more for the top
• 5 tablespoons (70g) Unsalted Butter melted
• 8 ounces (226g) cream cheese softened
• 1 cup (113g) powdered sugar
• 1 teaspoon vanilla extract
• 2 8 ounce containers whipped topping thawed
• 1-2 pounds fresh berries (strawberries & blueberries or your favorite)

Instructions

• Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin.
• Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
• Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
• Slice berries as desired.
• Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
• Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
• Store in refrigerator for 1-2 days.

Notes

• Store in refrigerator.
• Use within 1-2 days or the berries will get weepy.
• For the crust you can use graham crackers or shortbread cookies.
• Use any kind of fresh berry you like, but don’t use frozen fruit.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 73mg | Fiber: 2g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Other Favorite Berry Recipes

Pie

Mixed Berry Crisp

Healthier Recipes

Slow Cooker Berry Crumble

No Bake

No Bake Berry Shortcake Trifle

No Bake

No Bake Berry Dessert Lush

These Oreo Rice Krispie Treats are the BEST cereal treat I’ve ever made – they’re soft and crunchy and have the perfect amount of Oreo flavor. I knew they’d be a delicious dessert but I didn’t realize what a crowd pleaser they would be – you MUST try this easy recipe!

There’s nothing like a classic Rice Krispie treats recipe (mine has brown butter and extra marshmallows), but I’m pretty good at making different flavors (like pistachio, Fruity Pebble, or banana pudding). Now? Now Oreo Rice Krispies Treats are my absolute favorite go to – I am pretty sure it’s the only one I’m going to crave from now on.

The gooey marshmallow treats mixed with the crunchy cereal and the Oreo cookie pieces – these are an epic sweet treat. That cookies and cream flavor doesn’t overpower the cereal and marshmallows, and the cookies add the perfect texture. If you’re an Oreo fan you MUST try these!

How to Make Oreo Rice Krispie Treats

1. You’ll need Rice Krispies cereal (or a similar version, even flavored, like Cocoa Krispies). Make sure it’s fresh cereal (not stale).
2. Fresh marshmallows (i.e. newly purchased) is also very important – newer marshmallows melt easier than older ones.
3. I adapted my normal cereal treat recipe to account for the added chopped Oreos. You do not need to remove the cream from the cookies; just coarsely chop them.
4. Use ANY flavor Oreo you want (Peanut Butter Oreos would be amazing) or any brand chocolate sandwich cookies.
5. You can also melt everything in the microwave instead of on the stovetop – just stop every minute our so to stir.
6. Press your crispy treats mixture into the prepared pan using a rubber spatula or your hands that have been sprayed with nonstick cooking spray – be careful since the mixture is hot. You can also use the empty butter wrapper for this!
7. Let the treats cool a bit before slicing.

Expert Tips

• Coarsely crush Oreos either using a rolling pin or sharp knife.
• Cereal bars last awhile – as long as their airtight they’ll be good for several days.
• Mini marshmallows melt faster and easier than large marshmallows, but you can use either. 

Print

Oreo Rice Krispie Treats Recipe

These are the BEST rice krispies treats ever – OREO Rice Krispie Treats have gooey marshmallows and chopped Oreos – the perfect combination of cereal and cookies – cookies 'n cream cereal treats are the best!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 bars

Calories 163kcal

Author Dorothy Kern

Cost $5

Ingredients

• 6 cups Rice Krispies Cereal
• 20 Oreo Cookies (roughly chopped)
• 15 ounces mini marshmallows
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and chopped cookies and place in a large bowl.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and chopped cookies and stir to coat with the marshmallow mixture. Pour into prepared pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

Use any flavor Oreo you want!

Nutrition

Serving: 1bar | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 582IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 3mg

Step-by-Step Photos

1. Chop Oreos and measure out all ingredients before starting. Line a 9×13-inch pan with foil or parchment paper and spray with non-stick spray.
2. Melt butter in a large saucepan over medium heat. Add marshmallows to the melted butter and stir until they’re gooey and melty. Then stir in vanilla extract.
3. Add the cereal and chunks of Oreo cookies and stir, then press mixture into prepared pan.
4. Let set then cut into squares.

Favorite Cereal Bar Recipes

Recipes

Banana Pudding Rice Krispie Treats

No Bake

Hot Chocolate Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

No Bake

Butterfinger Krispie Treats

An Ambrosia Salad Recipe is the retro 1950s marshmallow fantasy you’ve been dreaming of! It’s a creamy marshmallow fruit salad – the sweet medley of fruit is absolutely delicious. It’s an easy dessert salad that you’ll be making over and over again for potlucks or holidays!

How to Make Ambrosia Salad

1. I always add sour cream or greek yogurt to my ambrosia to give it a little tangy base. When I first added sour cream to my strawberry fluff, I realized it tempers the sweetness and really makes a better recipe.
2. The traditional fruits for ambrosia include mandarin oranges, pineapple tidbits, and maraschino cherries. You can mix and match different fruits if you like.
3. Be sure to drain the excess liquid and dry the mandarin segments as well as the pineapple and cherries. You can also cut the cherries in half if they’re large.
4. Feel free to use white marshmallows or fruit-flavored marshmallows – but be sure to buy minis.
5. While many people make fresh whipped cream, I prefer using cool whip. Whipped topping is easier, plus it holds up better. It’s kind of a family tradition.

Expert Tips

• Unlike Watergate salad or banana pudding fluff, you do not use instant pudding in this. The creamy fruit salad recipe base is made with whipped topping instead of pudding.
• You need to drain all the fruit well so it doesn’t water down the salad.

Print

Ambrosia Salad Recipe

Ambrosia Salad is a classic creamy fruit salad with oranges and pineapple and cherries and marshmallows in creamy whipped cream – a retro side dish!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 89kcal

Author Dorothy Kern

Cost 6

Ingredients

• 8 ounces Cool Whip , thawed
• ½ cup (120g) sour cream
• 1 (10 ounce) jar maraschino cherries (stems removed)
• 1 (8 ounce) can pineapple tidbits
• 1 (15 ounce) can mandarin oranges
• 2 cups mini marshmallows

Instructions

• Stir together whipped topping and sour cream until smooth.
• Drain all fruit very well and pat dry. Remove stems from cherries if they have them. You can cut the cherries in half if you prefer.
• Fold fruit and marshmallows into cool whip mixture. Chill at least 1 hour before serving.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

• Sub greek yogurt for the sour cream
• Add 1/2 cup chopped nuts and/or 1 cup unsweetened shredded coconut

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.04mg

Step-by-Step Instructions

1. Mix the sour cream with whipped topping in a large bowl.
2. Add the fruit and miniature marshmallows fold to combine.
3. Refrigerate until serving.

Other Dessert Salads

No Bake

Strawberry Pretzel Salad Dip

No Bake

Butterfinger Apple Salad

Healthier Recipes

Easy Caramel Apple Salad

Recipes

Cheesecake Apple Salad