If you’re craving chocolate, this dessert will absolutely satisfy your craving! However, I do think there is such a thing as too much chocolate! You might disagree, but there’s a point where it can just be too rich and heavy for my taste.

This completely chocolate dessert may appear very rich and overindulgent, but I was quite surprised how very palatable it was. The chocolate whipped cream is not that sweet, so it balances the sweetness from the pudding and cookie crust very nicely. I honestly think these might be my favorite Dream Bars yet.

If chocolate is your love language, you NEED to make this no-bake chocolate dessert today!

Ingredients for Death by Chocolate Dream Bars

The list of ingredients is a bit lengthy, but don’t let that scare you off of this recipe! Most are pantry staples, and this recipe comes together pretty easily!

Chocolate Stabilized Whipped Cream

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Powdered sugar
• Vanilla extract

Oreo Cookie Crust

• Dark Chocolate Oreos (including the filling)
• Butter

Chocolate Fudge Pudding Layer

• Box of chocolate fudge pudding (or regular chocolate works too!)
• Milk

Chocolate Cheesecake Layer

• Cream cheese, room temperature
• Semisweet chocolate chips
• Powdered sugar
• Vanilla extract
• Chocolate bars to make chocolate curls for garnish, optional

Find the detailed ingredient list in the recipe card below!

How to Make Death By Chocolate Layer Bars

Again, there are quite a few steps to this recipe, but it takes more time than talent to make! You’ll be surprised how easy they are to make:

Chocolate Stabilized Whipped Cream

1. First, I make my Chocolate Stabilized Whipped Cream following the directions in this post. Basically, I add all the whipped cream ingredients except the heavy cream to a large mixing bowl and beat until soft and creamy. Then I slowly add the heavy cream while mixing on low.
2. Once it is completely incorporated, I gradually increase the speed and beat until soft peaks form. After a good scrape of the bowl, I beat once more until stiff peaks form. Then I store the whipped cream in the fridge until I’m ready to assemble the Dream Bars.

Oreo Cookie Crust

1. First, I line my 8×8-inch baking pan with a sheet of parchment paper with the sides overhanging so I can remove the bars later easily.
2. Next, I crush about 20 Oreos in a blender or food processor. I place the remaining cookies in a bag and roughly crush them with a rolling pin or my hands. I’ll use these as part of the final layer of the Dream Bars later.
3. In a microwave-safe bowl, I melt the butter. Then I add the butter to the Oreo crumbs and mix until completely moistened. I add this crumb mixture to the prepared baking pan and spread it into an even layer across the bottom to make a level crust. Then I place the pan into the freezer for about 30 minutes to harden.

Chocolate Pudding Layer

1. I combine the chocolate fudge pudding with 1 ½ cups of milk in a small bowl. Do NOT use the 2 cups of milk asked for on the package directions, as we want this to be thicker and more stable.
2. I put the pudding in the fridge to firm up while I prepare the cheesecake layer.

Chocolate Cheesecake Layer

1. First, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
2. In a medium mixing bowl, I stir the cream cheese until smooth. Then I add the powdered sugar, vanilla, and melted chocolate chips and mix thoroughly. I take the Chocolate Stabilized Whipped Cream from the fridge and fold in one cup into the cheesecake mixture.

Assembly

1. First, I place dollops of cream cheese all over the cookie crust, then spread it into an even layer.
2. Then I do the same thing with the chocolate pudding, forming an even layer on top of the cheesecake layer.
3. Next, I spread the remaining Chocolate Stabilized Whipped Cream over the top of the pudding. Then it goes into the fridge for 2 hours or the freezer for 1 hour before serving.
4. When I’m ready to serve it, I use a peeler on the chocolate bar to make chocolate curls and spread them on top of the Dream Bars along with some crushed Oreos. Enjoy!

FAQs

How do I store Death by Chocolate Dream Bars?

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. I cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when not eating it. 

Keep the bars covered and chilled, and they’ll stay good for up to a week!

How do I serve Dream Bars?

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bar Recipes

• Lemon Dream Bars
• Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Strawberry Cheesecake Dream Bars
• Chocolate Peanut Butter Dream Bars

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Death By Chocolate Dream Bars

Death by Chocolate Dream Bars with a Dark Chocolate Oreo crust, layers of chocolate pudding and cheesecake, and topped with Chocolate Stabilized Whipped Cream are an indulgent treat for any occasion!

Course Dessert

Cuisine American

Keyword Death By Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 539kcal

Author Lynne Feifer

Ingredients

Chocolate Stabilized Whipped Cream

• 4 ounces cream cheese room temperature (softened for at least one hour)
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Oreo Cookie Crust

• 28 Dark Chocolate Oreos with filling divided
• 4 tablespoons butter

Chocolate Fudge Pudding Layer

• 3.9 ounces chocolate fudge pudding can use chocolate
• 1 ½ cups milk

Chocolate Cheesecake Layer

• 8 ounces cream cheese room temperature
• ½ cup semi-sweet chocolate chips
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• plain Hershey Bar or chocolate bar for chocolate curls for garnish, if desired

Instructions

Chocolate Stabilized Whipped Cream

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then scrape down the bottom and sides of the bowl again to mix everything together.
• Gradually turn the mixer to high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl. Store in refrigerator until ready to use.

Oreo Cookie Crust

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies with the filling. Place the remaining 8 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of the Chocolate Stabilized Whipped Cream.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.

Chocolate Fudge Pudding Layer

• In a small mixing bowl, combine the chocolate fudge pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.

Chocolate Cheesecake Layer

• In a small microwaveable bowl, melt the 1/2 cup of semi-sweet chocolate chips for 30-second intervals, stirring in between until completely melted and smooth.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla and melted chocolate chips. Mix thoroughly. Fold in one cup of the chocolate stabilized whipped cream until completely combined.

Assembly

• Place dollops of the chocolate cream cheese over the frozen crust and spread into an even layer.
• Do the same with the chocolate fudge pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining chocolate stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Use a vegetable peeler to gently scrape the side of the bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 61g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 496mg | Potassium: 323mg | Fiber: 3g | Sugar: 44g | Vitamin A: 735IU | Calcium: 107mg | Iron: 6mg

The post Death By Chocolate Dream Bars appeared first on 365 Days of Baking.

If you love the fluffy texture of Cool Whip but prefer something without so many artificial ingredients, then you’re going to love this recipe. Whether you’re looking to avoid a trip to the store or just want something homemade, this chocolate whipped cream recipe fits the bill!

What is Stabilized Whipped Cream?

Stabilized whipped cream uses an added ingredient to help it hold its shape for a longer period. I love using it for layer cakes, a pie, or other desserts (I’m looking at you, my Dream Bars!!) that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. Recipes differ, so the added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and I can pipe it onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that I need to make in advance.

Adding a little chocolate makes everything better, don’t you think? Adding unsweetened cocoa powder to my standard whipped cream recipe gives it just the right amount of chocolate flavor! I can’t wait to show you some desserts featuring this chocolate whipped cream!

Ingredients for Chocolate Stabilized Whipped Cream

You only need five simple ingredients to make this recipe. Here’s what’s on my list:

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Confectioners’ sugar
• Pure vanilla extract
• Heavy whipping cream

I put the exact amounts needed in the printable recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chocolate Stabilized Whipped Cream

This recipe makes about 3 cups of whipped cream, so you can store anything you don’t need to use right away. Here’s how I make this easy recipe:

1. First, I beat the softened cream cheese with the cocoa powder, powdered sugar, and vanilla extract in a large bowl or bowl of a stand mixer until soft and creamy, about 3 minutes. I use the whisk attachment, start on low speed, and then increase the speed to medium once everything is incorporated. Also, I scrape down the sides and bottom of the bowl once or twice.
2. Next, I slowly pour in the whipping cream while the mixer stays on low speed. Once I’ve added all the heavy cream, I turn off the mixer and scrape down the sides of the bowl. I return the mixer to low speed and gradually increase the speed to high, mixing just until soft peaks form. Then I turn the mixer off and scrape the sides and bottom of the bowl once more.
3. Finally, I turn the mixer to high speed and beat until stiff peaks form, a little less than a minute, being careful not to overbeat it. I transfer it to an airtight container and store it in the fridge until I’m ready to use it!

FAQs

What is the difference between soft peaks and stiff peaks?

• Soft peaks collapse instead of standing up from the bowl or mixer. The shape is much less distinct.
• Stiff peaks stand up straight and firm without collapsing when you move the beater out of the bowl.

How can I make sure my Stabilized Chocolate Whipped Cream turns out well every time?

• I make sure to use cold heavy cream for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• It’s important that I scrape down the sides and bottom of the mixing bowl multiple times throughout the process so that everything is completely incorporated and there are no lumps of cream cheese left.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Can Chocolate Stabilized Whipped Cream Be Frozen?

Yes. It can be stored in an airtight and freezer-safe container for about 2 months. To thaw, I transfer it to the refrigerator to thaw overnight before using. When ready to serve or use, I re-whip it for just a few seconds to make sure it’s restored to it’s proper texture.

Can I decorate with Whipped Cream?

Chocolate Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream or spread with a spatula onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

More Whipped Cream Recipes

For standard (not stabilized!) whipped cream, try one of these delicious recipes:

• Vanilla Bean Whipped Cream adds a little extra flavor by using a real vanilla bean instead of extract. It’s delicious on all the desserts!
• Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
• Chocolate Whipped Cream – fresh whipped cream with added chocolate syrup. It will make your desserts extra special!

If you tried this Stabilized Chocolate Whipped Cream recipe, let me know how yours turned out! And stay tuned for some tasty ways to use it in the near future!

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

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Stabilized Chocolate Whipped Cream

Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!

Course Dessert

Cuisine American

Keyword Chocolate Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 637kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
• Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Stabilized Chocolate Whipped Cream appeared first on 365 Days of Baking.

It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.

While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.

What is Stabilized Whipped Cream?

Stabilized whipped cream is fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. The added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.

Ingredients for Stabilized Whipped Cream

To make this whipped cream, I use the following four ingredients:

• Real heavy whipping cream
• Cream cheese
• Powdered sugar
• Pure vanilla extract

See the recipe card below for exact amounts and more detailed directions.

I’ve seen lots of homemade Cool Whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for all my vegetarian pals!

Equipment Needed

I use the following tools to make this homemade whipped cream:

• Large mixing bowl
• Electric mixer  or stand mixer with the whisk attachment
• Measuring cups/spoons

I like to use these items to make my own Stabilized Whipped Cream – this mixer and these storage containers, if making it in advance.

How to Make Cool Whip Substitute

People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.

Once you get in the habit of whipping up (literally, ha) your own Cool Whip, you’ll wonder why you didn’t start doing it sooner. 

1. First, I beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or in a large bowl with an electric handheld mixer) on low speed.
2. Next, I either use a clean, cold bowl and the whisk attachment to beat a cup of heavy cream at medium speed to high speed until soft peaks form. Then I add the cream cheese mixture in thirds to the whipped cream. 
3. Once all the cream cheese mixture is added, I beat the whole thing a little bit more until I see soft, fluffy peaks. Bam. That’s it! 

Tips for Making Perfect Homemade Whipped Cream

Here are some tips to help you achieve perfectly stabilized whipped cream every time:

• I make sure the heavy cream is cold before whipping for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• I always add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

FAQs

Can I add flavor to Stabilized Whipped Cream?

Yes, it is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this whipped topping:

• Add cocoa powder for a chocolate whipped cream.
• Substitute almond extract for vanilla extract for an almond-flavored whipped cream. Different extracts, oils, or emulsions will provide different flavors to your topping.
• Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.

Can you make sugar-free Whipped Cream?

Yes you can! If you’re avoiding added sugars or baking for someone who is, this stabilized Cool Whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream. 

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Note: I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.

Can I decorate with Whipped Cream?

Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right. 

AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.

More recipes that use Stabilized Whipped Cream

I use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:

Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.

Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.​

Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!

If you try this Stabilized Whipped Cream recipe, let me know what you think in a comment or recipe review below!

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Stabilized Whipped Cream

Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.

Course Dessert

Cuisine American

Keyword Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 460kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ⅓ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 cup heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
• Transfer to a small bowl.
• In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
• Add the cream cheese by distributing it in thirds around the mixing bowl.
• Beat until stiff peaks are formed.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 460kcal | Carbohydrates: 18g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 141mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 1674IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 0.1mg

The post Stabilized Whipped Cream appeared first on 365 Days of Baking.

I love a good root beer float, with fizzy soda and a big scoop of vanilla ice cream! I knew that classic dessert would be a natural flavor choice for Dream Bars. My Dream Bars are kind of famous around these parts, and I love coming up with new flavor combinations to try! I knew it would be a challenge to replicate that classic root beer float flavor profile in this dessert, but I think I’ve mastered it! 

I know there are a lot of steps to this recipe, but I promise, dream bars are easy to make and very forgiving!

Ingredient List for Root Beer Float Dream Bars

I tried several different brands when testing this recipe, and there were clear winners. If I name a brand in the ingredients below, I highly recommend using it instead of substituting another brand for the best results. For more details, check the notes in the recipe card! 

Here’s what you need:

• Golden Oreos
• Butter
• Cream Cheese (room temperature)
• Powdered sugar
• Pure vanilla extract
• Cool Whip (or my Stabilized Whipped Cream)
• Knox unflavored gelatin
• Barq’s Root Beer
• LorAnn Root Beer Oil
• Maraschino cherries, if desired

How to Make Root Beer Float Dessert Bars

Golden Oreo Crust

1. First, I line an 8×8 baking pan with parchment paper so I can easily remove the finished bars for slicing and serving.
2. Then I melt some butter in the microwave until it’s completely melted. Meanwhile, I pulse the Golden Oreos in a food processor until they are fine crumbs. I add the melted butter to the crumbs and mix it all up with a rubber spatula.
3. I pour the crust mixture into the prepared pan and spread it out, pressing down to form a thin, even crust layer. I place this in the freezer to harden for at least 30 minutes while I make the rest of the recipe.

Cheesecake Layer

1. Now I beat 8 ounces of cream cheese, powdered sugar, and vanilla together in a mixing bowl until smooth and creamy. Then I fold in 1 cup of the Cool Whip with a rubber spatula.
2. When the crust is ready, I spread this cheesecake mixture onto the frozen crust to form an even layer.

Root Beer Gelatin

1. To make this gelatin, I pour ¼ cup of the Barq’s root beer into a medium bowl and stir it for a bit to remove some of the carbonation. Then I sprinkle the Knox gelatin over the top and stir gently to mix. I let this sit for about 5 minutes.
2. Meanwhile, I pour ¾ cup of root beer into a glass measuring cup, stir it again for a bit, and then place it in the microwave to heat it to boiling, about 1 minute and 40 seconds in my microwave. I gently pour this hot root beer over the gelatin mixture in the bowl and stir for about 5 minutes until completely dissolved.
3. Finally, I pour the remainder of the cold root beer and both drams of LorAnn root beer oil into the bowl and mix it in well. I place this in the refrigerator until cool but not set (about 8-10 minutes).

Root Beer Cream Layer

1. First, I beat 8 ounces of softened cream cheese in a large mixing bowl until smooth. Then I turn the beater to low speed and slowly pour in the chilled root beer gelatin, scraping the sides of the bowl as needed. Once that is completely smooth, I fold in the remaining Cool Whip with a rubber spatula.
2. I gently spread this root beer cream layer on top of the cheesecake layer with an offset spatula, then place it in the refrigerator for 8 hours or overnight.

Tips for Serving

• When it’s time to slice and serve the bars, use the parchment paper to remove the bars from the pan. Run a large, sharp knife under hot water, then dry it off and slice. Repeat this with each new slice to make clean cuts!
• Serve this with additional dollops of Cool Whip and maraschino cherries if desired.
• I like to cut some colored straws in half and place them in each slice before serving, too! I think it adds a cute and festive touch.

FAQs

What is a dram?

A dram is equal to a little less than a teaspoon. It’s an old way of measuring things. LorAnn sells their oils by the dram, so that’s why I used that in the recipe.

Can I use just one dram of Root Beer oil instead of two?

You can use one dram of Root Beer oil instead of the two that are called for in the recipe. However, the flavor of the root beer will be milder.

How do I store Root Beer Dream Bars?

If you’ve removed them from the pan, you can store them in an airtight container in the fridge for 2-3 days. If they are still in the pan, just cover them tightly before placing the pan in the fridge.

More Dream Bar Recipes

These are some of the most popular Dream Bars here on the blog:

• Easy No-Bake Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Banana Pudding Dream Bars
• Chocolate Peanut Butter Dream Bars

Which one do you want to try next?

If you can give these Root Beer Dream Bars a try, I’d love to hear how they turn out for you!

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Root Beer Float Dream Bars

Root Beer Float Dream Bars are a no-bake gelatin dessert with all the flavors of the famous ice cream floats. The layers of vanilla cheesecake and creamy root beer that will bring you back to childhood!

Course Dessert

Cuisine American

Keyword Root Beer Float Dream Bars

Prep Time 30 minutes minutes

Refrigeration 9 hours hours 30 minutes minutes

Total Time 10 hours hours

Servings 9 people

Calories 529kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 golden Oreo Cookies with filling
• 4 tablespoons butter

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Root Beer Gelatin

• 1 packet Knox unflavored gelatin *See note.
• 1 ½ cups Barq's Root Beer divided
• 2 drams LorAnn Root Beer Oil (one dram equals ½ teaspoon total)

Root Beer Cream Layer

• 8 ounces cream cheese room temperature
• 2 cups Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving, if desired
• maraschino cherries for serving, if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Cheesecake Layer

• In a mixing bowl, beat 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Root Beer Gelatin

• Pour 1/4 cup root beer into a medium bowl. Stir for 1-2 minutes to remove some of the gas. Sprinkle the envelope of Knox unflavored gelatin over the root beer and stir gently to mix. Let sit for 5 minutes.
• Pour 3/4 cup root beer into a glass liquid measuring cup. Stir for 1-2 minutes to remove the gas. Place the measuring cup into the microwave and heat root beer to boiling, about 1 minute 40 seconds. Gently pour over the gelatin mixture and stir for about 5 minutes until gelatin has completely dissolved.
• Pour in 1/2 cup cold root beer and both drams of LorAnn Root Beer Oil. Mix well. Place into refrigerator until well cooled, but not set – about 8-10 minutes.

Root Beer Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled root beer gelatin while gently mixing everything together on low. Scrape the bottom and sides of the bowl as needed. Once completely smooth, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently spread the root beer cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 8 hours. Flavors will develop more as it sits.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and maraschino cherries.

Notes

• Both the Knox unflavored gelatin and Walmart brand unflavored gelatin were tested for this recipe. Knox was definitely the winner while the Walmart gelatin never fully melted and was well, really gross. So, use Knox.
• I only used the LorAnn Root Beer Super Strength Flavoring. I know that there are other root beer extracts and flavorings out there, and I have not tested them. I was happy with LorAnn as it resulted in the root beer float flavor I was looking for. If you do choose to try it with something else. I’d love for you to leave me a comment and let me know what you thought. 
• We tested two different root beers, Barq’s Root Beer and Mug Root Beer and found that Barq’s gave us a stronger root beer flavor. 

Nutrition

Serving: 1g | Calories: 529kcal | Carbohydrates: 57g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 371mg | Potassium: 154mg | Fiber: 1g | Sugar: 40g | Vitamin A: 920IU | Calcium: 116mg | Iron: 1mg

The post Root Beer Float Dream Bars appeared first on 365 Days of Baking.

It’s strawberry season, and I have the perfect way for you to use them! These creamy dessert bars topped with juicy strawberries have just the right amount of sweetness and are so refreshing. I love to make a batch of these easy dessert bars any time I have guests. They don’t just taste great; they look beautiful as well!

They are easy to make, look impressive, and are delicious to boot! The hardest part is waiting for each layer to set up—but I promise it’s worth the wait!

All the Dream Bars

It’s been a minute since I posted a Dream Bar recipe, but if you’ve been around here for a while, you know these are kind of my thing! Also known as “lush” or “dessert lasagna”, each of these decadent desserts is made with a cookie or graham cracker crust, followed by a cream or cheesecake layer, a gelatin or pudding layer, and a whipped topping with fruit or crushed cookies as a garnish! Check out all the different flavors of Dream Bar Recipes and find your favorite one!

Ingredients for Strawberry Cream Dream Bars

Let’s go over what you’ll need for each individual layer:

Cookie Crust Ingredients

• Golden Oreos
• Butter

Creamy Strawberry Layer

• Strawberry gelatin
• Boiling water
• Cold water
• Cream cheese, room temperature
• Red food color (optional)
• Cool Whip or stabilized whipped cream

Cheesecake Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• Cool whip or stabilized whipped cream

You’ll need additional whipped cream and may need more fresh strawberries for the tops of the strawberry bars if you’d like to garnish them.

Please review the recipe card below for the exact amounts of each ingredient!

How to Make No-Bake Strawberry Dessert Bars

These strawberry cream bars have several layers, so we’ll break down the steps for each one.

First, line your 8 X 8-inch baking pan with parchment paper. This way, you can easily remove the entire tray of bars, peel down the sides, slice them, and neatly serve them. Also, it makes for minimal cleanup.

​Cookie Crust

1. In a medium microwave-safe bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
2. In the bowl of a food processor, pulse the Golden Oreos (with the filling!) until they are fine crumbs. If you don’t have a food processor, put the cookies in a plastic bag and use a rolling pin to crush them. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
3. Pour into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe, for a minimum of 30 minutes.

Make the Strawberry Gelatin

When mixing the strawberry gelatin, ONLY use the amount of water stated in THIS recipe, NOT as is called for on the box. We want the mixture to be a bit more stable than usual. 

1. In a medium bowl, mix the gelatin with ¾ cup boiling water and stir until dissolved. Add the ¾ cup cold water and stir. 
2. Chill the gelatin until it is cold, about 10 minutes. You do not want it to set. If it does set, it won’t blend as smoothly with the cream cheese and you’ll have pink chunks of gelatin throughout the dessert. It will still be delicious, it just won’t resemble the pictures.

Strawberry Cream Layer

1. In a large bowl, beat 8 ounces of the cream cheese with the red food coloring on medium speed.
2. Slowly pour in the chilled gelatin mix while mixing everything together. Once it’s completely smooth, place it into the refrigerator to chill and thicken for one hour. 

Cream Cheese Filling

1. In a mixing bowl, beat another 8 ounces of cream cheese, confectioners’ sugar, and vanilla together with an electric mixer until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
2. Place dollops of the cream cheese mixture onto the frozen cookie crust and with an offset spatula, spread to form an even layer.
3. Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half to serve and decorate each slice.

If you prefer not to use Cool Whip, make my Stabilized Whipped Cream. It makes the perfect amount of whipped cream you’ll need for each of my Dream Bar recipes and tastes much better, too!

Strawberry Cream Layer- continued

1. After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
2. Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
3. Place into the refrigerator overnight or for a minimum of 6 hours. I like the overnight option because not only does it help me with time by making dessert ahead of time, but it slices better for a pretty presentation too!

Serving Suggestions for Strawberry Dream Dessert Bars

When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Serve with dollops of additional Cool Whip, 3 Ingredient Whipped Cream, or Stabilized Whipped Cream and fresh strawberries.

How to Store Leftover Strawberry Cream Dessert Bars

These dream bars should be covered and stored in the refrigerator. They will be good for about 3-4 days. You can also store individual servings in an airtight container in the fridge.

Can I double the recipe to feed a crowd?

Yes, you can double the recipe and use a 13 x9-inch pan to make a larger batch. 

More No-Bake Dessert Recipes

If you want some new recipes for no-bake desserts (besides my Dream Bars), try one of these recipes next time:

• No Bake Lemon Cheesecake
• No Bake Nutella Snickers Pie
• No Bake Peanut Butter Pie
• No Bake Peanut Butter S’mores Cookies

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Strawberry Cream Dream Bars

Strawberry Cream Dream Bars are a perfect summer treat to help you cool off! With a cookie crust, cheesecake layer, and creamy strawberry layer, this no bake dessert is a good idea any time of year!

Course Dessert

Cuisine American

Keyword Strawberry Cream Dream Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 people

Calories 530kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 16 ounces fresh strawberries All of them rinsed with half hulled and sliced, and the other half reserved for serving and decorating.

Golden Oreo Crust

• 20 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry gelatin
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring if desired
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos (with filling!) until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the red food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat the second 8 ounces of cream cheese, confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half for serving and decorating each slice.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and fresh strawberries.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO strawberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 225mg | Fiber: 2g | Sugar: 44g | Vitamin A: 926IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 1mg

The post Strawberry Cream Dream Bars appeared first on 365 Days of Baking.

Chocolate Mint Dream Bars

Chocolate Mint Dream Bars are a no-bake dessert with layers upon layers of decadence. A mint Oreo crust is topped with sweet peppermint cheesecake filling, chocolate fudge pudding and chopped Andes mints in this easy chocolate mint dessert recipe! 

Red, White, and Blue

These no bake Red, White, and Blue Dream Bars are not only patriotic but also incredibly creamy, cold, and refreshing! With an easy cookie crust, creamy cheesecake filling, and blue raspberry and cherry cream gelatin layers, they’re a crowd-pleaser that will have your guests begging for the recipe!

Blue Raspberry

Blue Raspberry Dream Bars make a perfect sweet treat for summer or a gender reveal party! Classic raspberry cheesecake bars are tinted blue with a creamy whipped topping and blue sprinkles in this easy, fun, and no bake dessert recipe. 

Pina Colada

These easy Pina Colada Dream Bars will give you a taste of the tropics! With juicy crushed pineapple, sweetened coconut, and fluffy whipped cream, these delightful bars are the perfect summer treat! Serve up a batch of these piña colada bars at your next get-together!

Chocolate

If you’re in the mood for chocolate, but don’t want to heat up the oven, Chocolate Dream Bars are the perfect no-bake dessert for you! Silky chocolate pudding and whipped cream are layered in a crunchy Oreo cookie crust. You’ll want to make this easy dessert for all your backyard gatherings this summer!

Raspberry Cream

Raspberry Cream Dream Bars – Cool off in the heat of summer with this easy no bake dessert recipe. A Nilla Wafer Cookie crust, sweet vanilla cheesecake layer topped with a creamy raspberry jello layer, it will remind you of eating your favorite treat off the ice cream truck. Or if orange creamsicles are your preference, make their sister Orange Creamsicle Dream Bars. They’re desserts you’ll probably want to eat all year long.
Planning a gender reveal party, then pair these pink ones with the Blue Raspberry Dream Bars!

Orange Creamsicle Dream Bars

These Orange Creamsicle Dream Bars are the perfect no-bake dessert for summer! Your whole family will love the crunchy crust, sweet cheesecake layer, and refreshing orange cream topping. One taste of this sweet summer dessert, and you’ll go right back to the days of buying an Orange Creamsicle off the ice cream truck.

Chocolate Peanut Butter Dream Bars

These NO BAKE Chocolate Peanut Butter Dream Bars are made with crushed peanut butter sandwich cookies, topped with silky chocolate pudding and a fluffy peanut butter cream cheese layer, and finished off with Cool Whip or my extremely popular Stabilized Whipped Cream recipe! Pop the cookie crust into the freezer for easy and super delicious NO-BAKE Chocolate Peanut Butter Bars. These are the original Dream Bars!

Banana Pudding Dream Bars

These Banana Pudding Dream Bars take your favorite banana pudding to the next level with an Oreo layer, fresh bananas, and a sweet cream cheese layer. For the whipped topping, you can use my recipe for Stabilized Whipped Cream or buy whipped topping at the store.

Turtle

These No-Bake Turtle Dream Bars will excite your taste buds with an Oreo cookie crust, cheesecake layer, chocolate pudding, caramel, pecans, and Cool Whip! It’s one of the easiest and most delicious no-bake desserts, much like my original Chocolate Peanut Butter Dream Bars.

Blueberry Almond

Blueberry Almond Dream Bars are an easy no bake dessert with layers of deliciousness in every bite. Made with a shortbread cookie crust, cheesecake layer, Lucky Leaf Premium Blueberry Fruit Filling or Topping, whipped topping, and sprinkled with white chocolate curls, this is one recipe that everyone will enjoy.

Peanut Butter Cookie Dough

Peanut Butter Cookie Dough Dream Bars – a graham cracker crust, chocolate fudge pudding, a peanut butter chocolate chip cookie dough layer made with Davidson’s Safest Choice™ Eggs and topped with a stabilized whipped cream. 

Lemon

These Lemon Dream Bars are the perfect dessert when you’re dreaming of warm, sunny days! Lemon desserts are plentiful, but this homemade cheesecake bar is sure to be a popular choice! With a lemon cookie crust, luscious lemon curd, cheesecake filling, and Cool Whip, you’ll enjoy the delicious citrus flavor in every bite of this no bake dessert.

Chocolate Covered Strawberry

Like all of my popular Dream Bar recipes, these NO BAKE Chocolate Covered Strawberry Dream Bars are sure to be a crowd favorite as well. In every bite you’ll taste the chocolate Oreo crust, creamy vanilla cheesecake, Lucky Leaf Premium Strawberry Fruit Filling or Topping, chocolate fudge pudding, and whipped topping. I dare you not to fall in love with this incredibly easy no bake dessert.

Peppermint Dream Dessert

Peppermint extract, baking chips, cheesecake pudding, and an Oreo crust make this Peppermint Dream Dessert a delectable treat family and friends will love. It’s perfect for the holidays!

Irish Cream

These No Bake Irish Cream Dream Bars are an easy dessert with a shortbread cookie crust, an Irish cream cheesecake layer, Irish cream chocolate pudding and my stabilized whipped cream. They’re perfect for any St. Patrick’s Day celebration.

Circus Animal Cookie

These Circus Animal Cookie Dream Bars with a cookie crust, vanilla pudding, sweetened cream cheese, and whipped topping will bring out the kid in anyone. Eyes will light up when you place this fun and colorful no-bake dessert on the table!

Red Velvet Cherry

These luscious Red Velvet Cherry Dream Bars are made with a red velvet cookie crust, a sweet cheesecake layer, cherry pie filling, vanilla pudding, and whipped topping, making these bars the perfect treat for the holidays! Or better yet, red velvet lovers can enjoy them all year round! Know that the crust for this recipe is baked, so be sure to allow a bit more time for that.

Peaches and Cream

Peaches and Cream Dream Bars is a beautiful layered dessert filled with peaches and a creamy cheesecake layer, piled on a Nilla Wafer crust. This fun treat is any peach lover’s dream! Make this no-bake peach dessert for your next get-together, or just save it for your own family!

Strawberry Lemonade

It’s the perfect time of year to enjoy a cool, no-bake dessert with these fruity Strawberry Lemonade Dream Bars! With sweet strawberries and fresh lemon juice, all the flavors of your favorite beverage can be found in these creamy dessert bars! A smooth strawberry cream is layered over no-bake lemon cheesecake filling, all on a crunchy Nilla wafer crust. One bite and your taste buds will be singing!

Eggnog

These No Bake Eggnog Dream Bars will be your new Christmas and New Year’s Eve dessert. Eggnog desserts are extremely popular, but this easy homemade eggnog bar is sure to go to the top of the list! With a gingersnap cookie crust, cinnamon cheesecake, vanilla eggnog pudding, and Cool Whip, you’ll enjoy the delicious spice flavor and layer combination in every bite.

Strawberry Cheesecake

Strawberry Cheesecake Dream Bars are a no-bake dessert made of a graham cracker crust, fresh strawberries, and creamy cheesecake. With a layer of white chocolate pudding and a whipped cream topping, these are the BEST strawberry cheesecake bars you’ll ever taste.

Black Forest

Black Forest Dream Bars are pure cherry-chocolate bliss! You’ll love the rich combination of a chocolate cheesecake layer, cherries, pudding, and whipped topping in this easy black forest dessert recipe. It’s a great dessert for a weeknight or impressive enough for special occasions.

Cranberry Orange

These Cranberry Orange Dream Bars are a dessert inspired by the 9 Ladies Dancing verse in the popular “Twelve Days of Christmas” song. Layers of goodness including a crust made of crushed ladyfingers, a Sweet’N Low® cranberry orange layer, white chocolate pudding and stabilized whipped cream make this a fun holiday dessert.

Oreo Pudding

These Oreo Pudding Dream Bars are a cookies and cream dessert. They have an Oreo cookie crust covered with layers of cream cheese, Oreo pudding, Cool Whip, and are topped with the crushed Oreos. You’ll love this NO BAKE dessert because these cookies and cream bars are ones you’ll be dreaming about for nights to come!

No Bake Pumpkin Lush

This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. Pumpkin desserts are extremely popular, but this easy homemade pumpkin dream bar is sure to go to the top of the list! With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite.

Biscoff White Chocolate

Biscoff White Chocolate Dream Bars – crushed Biscoff cookies, Biscoff Cookie Spread, and White Chocolate Pudding make these NO-BAKE bars an unbelievable dessert, perfect to serve anytime!

Stabilized Whipped Cream

This Stabilized Whipped Cream is a creamy, versatile topping that is gelatin-free, and can be used in a variety of desserts and drinks. However, making whipped cream can be a tricky task, especially if you want it to hold its shape for more than a few minutes. Whether you are a seasoned baker or a novice cook, I’ll show you how you can easily create whipped cream that will impress even the most discerning palates!

The post 25+ No Bake Dream Bars appeared first on 365 Days of Baking.

Dream Bars make the perfect summertime treat! I have a flavor for just about everybody here on the blog. These easy dessert bars take some time to prepare, but they are one of my favorite things to make when you want a delicious dessert without heating up the oven.

A Few Recipe Notes

• Use the amounts of water in this recipe required to mix the peach gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it. 
• If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO peachy specks. So if that’s you, keep an eye on the clock.
• You can use store-bought Cool Whip or use my Stabilized Whipped Cream for this recipe! 

Peaches and Cream Dream Bar Ingredients

Here’s what you need to make each layer of these delicious peaches and cream dessert bars:

Nilla Wafer Crust

• Nilla Wafer Cookie Crumbs (about 45 cookies)
• Unsalted butter

Peach Cream Layer

• Peach JELL-O
• Boiling water
• Cold water
• Cream cheese- room temperature
• Yellow food coloring
• Red Food Coloring
• Cool Whip or Stabilized Whipped Cream

Cream Cheese Layer

• Cream cheese- room temperature
• Powdered sugar
• Pure vanilla extract
• Cool Whip or Stabilized Whipped Cream

Topping

• More Cool Whip
• Canned Peach halves- drained and chopped.

Make sure to check the recipe card below for the exact amount of ingredients you need for this recipe!

How to make Peaches and Cream Dream Bars

This peaches and cream recipe takes a bit of time for each layer, but it comes together pretty easily! Here’s how to make peach bars:

Nilla Wafer Crust

1. Line an 8 X 8-inch baking pan with parchment paper so that you can easily remove the bars to slice and serve. Alternatively, you could use aluminum foil or spray with nonstick cooking spray.
2. In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
3. In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until well incorporated.
4. Pour the cookie crumb mixture into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe for at least 30 minutes.

Make the Peach Gelatin

Mix the peach gelatin with 3/4 cup boiling water in a glass measuring cup or small bowl. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into the refrigerator until completely cooled, but not set – about 10 minutes.

Peach Cream Layer

1. In a large bowl, use an electric mixer to beat 8 ounces of cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
2. Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into the refrigerator to chill and thicken for one hour, as mentioned in the note above.
3. After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.

Cheesecake Layer

1. In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners’ sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.

Dream Bar Assembly

1. Place dollops of cream cheese mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
2. Place one can of the drained and chopped peaches over the cheesecake.
3. Gently pour the peach cream onto the peach covered cheesecake layer and spread evenly with an offset spatula.
4. Place the bars in the refrigerator overnight or for a minimum of 6 hours.
5. Slice and serve, garnishing with additional whipped topping and chopped or sliced peaches. Enjoy!

How to easily serve Dream Bars

Remove the bars from the entire pan by lifting the parchment paper out of the pan.

I suggest running a large knife under hot water, drying it off, and then slicing through the bars. Repeat with each cut. This will help make clean cuts.

How do I store leftover Peaches and Cream Dream Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

Can I make this peach dessert ahead of time?

Yes, you can make Peaches and Cream dessert lasagna up to 24 hours in advance.

Can I use fresh peaches instead of canned peaches?

Of course! I used canned sweet peaches for convenience, but if it’s peach season, you could certainly peel and slice fresh fruit for this dessert.

Can I freeze Dream Bars?

Yes, just be sure to thaw them before serving!

Want to try another Dream Bar recipe? 

Dream Bars are some of my most popular recipes! Try one of these easy recipes next time:

• Banana Pudding Dream Bars
• Strawberry Lemonade Dream Bars
• Chocolate Peanut Butter Dream Bars
• Raspberry Cream Dream Bars

More Peach Recipes

If you love the flavor of fresh, juicy peaches, then these recipes are for you!

• ​Peach Scones
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie
• Peaches and Cream French Toast

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Peaches and Cream Dream Bars

Peaches and Cream Dream Bars is a beautiful layered no bake dessert filled with fresh peaches and a creamy cheesecake layer, piled on a Nilla wafer crust. This fun treat is any peach lover’s dream!

Course Dessert

Cuisine American

Keyword Peaches and Cream Dream Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 people

Calories 521kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 30 ounces peach halves in juice or light syrup (2) 15-ounce cans – 1 drained and chopped, the other reserved for garnish, if desired

Nilla Wafer Crust

• 1 ½ cups Nilla Wafer Cookie Crumbs about 45 cookies
• 5 tablespoons unsalted butter

Peach Cream Layer

• 3 ounces peach jello
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 5 drops yellow food coloring if desired
• 3 drops red food coloring if desired
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired
• Additional peaches for serving if desired

Instructions

• For the peaches: drain one can and dice the peaches. If desired, drain the additional can and slice or chop the peaches to place on top of the dessert before serving.

Nilla Wafer Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Peach Gelatin

• Into a 2-cup measuring glass, mix the peach gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Peach Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Spread one can of the drained and chopped peaches over the top of the cheesecake.

Peach Cream Layer – continued

• After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the peach cream onto the cheesecake layer over the chopped peaches and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and the second can of chopped or sliced peaches.

Notes

• Use the amounts of water in this recipe required to mix the peach gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 521kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 328mg | Potassium: 255mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 0.4mg

The post Peaches and Cream Dream Bars appeared first on 365 Days of Baking.

 I love Pina Coladas in the summer! I know they are a bit old-fashioned, but I just love the combination of flavors. It’s such a fun, refreshing drink, and heaven knows my summer needs a tropical flair to keep it interesting!

These pineapple bars have all the classic flavors of a piña colada but in edible form! Serve it at grad parties and backyard barbecues, or just make it for your family to enjoy!

All about the Coconut

This dessert uses coconut flavor in several different ways. You’ll find it in the cookie crust, in the pudding layer, and on top of the dessert bars. I love to garnish these bars with toasted coconut. It’s super easy and enhances the flavor. If you don’t want that much coconut, then just omit it from the crust, and they’ll still be really delicious!

To toast the coconut: Preheat the oven to 350°F. Spread ½ cup of coconut on an ungreased baking sheet. Bake for 5 minutes, then remove from oven and stir. Return to the oven to bake for another 2-5 minutes to bake until browned. 

Watch carefully as coconut can burn very quickly. (Baking times are estimated as individual oven temperatures vary.)

Pina Colada Dream Bars Ingredients

Here’s what you need to make this Pina Colada Lush dessert:

Cookie Crust

• Crushed Nilla wafers (about 45 cookies)
• Shredded sweetened coconut – this can be omitted from the crust if you’d like
• Butter
  

Pudding

• Instant Coconut Pudding
• Milk- I recommend whole or 2% milk.

Cheesecake Layer

• Cream cheese, room temperature
• Confectioners’ sugar
• Rum extract (or you can substitute vanilla extract)
• Shredded sweetened coconut
• Long stem or maraschino cherries- for a garnish
• Pineapple tidbits- for a garnish

Other Ingredients

• Canned crushed pineapple
• Cool Whip or Stabilized Whipped Cream

How to Make Pina Colada Dream Bars

It takes a bit of time to make these pineapple coconut bars, but they are so dreamy, it’s worth it!

Prepare

1. First, place the pineapple into a strainer over a bowl to drain for 30 minutes. Then put the pineapple onto a plate lined with paper towels to remove additional excess liquid. Blot the top with a paper towel as well.
2. Next, prepare an 8 X 8 square baking dish by lining it with parchment paper, leaving about a 2-inch overhang. This will make it easier to remove the whole pan of bars to slice. Alternatively, you can spray the baking pan with nonstick spray.

Nilla Wafer Crust

1. Place the Nilla Wafer cookies and coconut into a food processor or blender to crush them into fine crumbs. In a microwaveable medium bowl, melt the butter. Add the melted butter to the cookie crumbs and blend well.
2. Press into the bottom of the pan and place into the freezer for a minimum of 30 minutes to set.

Pudding

In a small bowl, mix the 1 1/2 cups milk with the coconut pudding using a wooden spoon or electric mixer. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.

Cheesecake

Place the cream cheese, confectioners’ sugar, and rum extract into a large bowl. Cream on medium-high speed until soft and well combined, scraping down the sides of the bowl as needed. Fold in 1 cup of the Cool Whip, and mix.

Assembly

1. Remove the crust from the freezer and with an offset spatula, place dollops of the cheesecake on top of the crust and spread.
2. Scatter the pineapple over the cheesecake. Then cover the pineapple with the ¾ cup of the shredded coconut.
3. Place dollops of the pudding over the pineapple and coconut, and gently spread to the edges with an offset spatula.
4. Top with remaining Cool Whip or Stabilized Whipped Cream.
5. Refrigerate for at least two hours before serving to set.
6. To garnish, toast the coconut, the pineapple tidbits, and a long stem maraschino cherry.

How to Slice and Serve Dream Bars

Remove the bars from the entire pan by lifting the parchment paper out of the pan. Next, run a large knife under hot water, dry it off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Storing Leftover Pina Colada Bars

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days. 

You can also store these in the freezer, tightly wrapped with aluminum foil, or in that airtight container. Just make sure to thaw it before you serve.

More Dream Bar Recipes

Dream Bars are some of my most popular recipes! Here are some more that are perfect for summer:

• Red, White, and Blue Dream Bars
• Orange Creamsicle Dream Bars
• Lemon Dream Bars
• Strawberry Lemonade Dream Bars
• Blue Raspberry Dream Bars

Pineapple and Coconut Recipes

These delicious treats have a tropical twist to keep your taste buds hopping!

• Pineapple Bread
• Pineapple Rum Cake
• Pina Colada Cupcakes
• Pina Colada Milkshakes
• Pina Colada Bread

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Pina Colada Dream Bars

These easy no bake Pina Colada Dream Bars will give you a taste of the tropics with crushed pineapple, cheesecake, sweetened coconut, and fluffy whipped cream. It's a layered lush everyone will love.

Course Dessert

Cuisine American

Keyword Pina Colada Dream Bars

Prep Time 30 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 514kcal

Author Lynne Feifer

Ingredients

• 16 ounces crushed pineapple
• 8 oz Cool Whip or Stabilized Whipped Cream divided, or my Stabilized Whipped Cream

Crust

• 1 ½ cups Crushed Nilla Wafer cookies about 45 cookies
• ½ cup shredded sweetened coconut
• 5 tablespoons butter

Pudding

• 3.5 ounces instant coconut pudding *See note
• 1 ½ cups milk

Cheesecake Layer

• 8 ounces cream cheese room temperature
• ½ cup confectioners’ sugar
• 1 ½ teaspoons rum extract can substitute vanilla
• ¾ cup shredded sweetened coconut
• ½ cup sweetened shredded coconut toasted for garnish, see Note
• long stem cherries for garnish
• 8 ounces pineapple tidbits for garnish, if desired

Instructions

• Place the pineapple into a strainer over a bowl to drain for 30 minutes. Then place onto a plate lined with paper towels to remove additional excess liquid, and blot the top with a paper towel as well.
• Prepare an 8 X 8 baking dish by lining it with parchment. This will make it easier to remove the whole pan of bars to slice.

Nilla Wafer Crust

• Place the Nilla Wafer cookies and coconut into a food processor or blender to crush into fine crumbs. In a medium microwaveable mixing bowl, melt the butter. Add the cookie / coconut mixture and blend well.
• Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.

Pudding

• In a small bowl mix the 1 1/2 cups milk with the coconut pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.

Cheesecake

• Place the cream cheese, confectioners' sugar and rum extract into a mixing bowl. Cream until soft and well combined, scraping down the sides of the bowl as needed. Fold in 1 cup of the Cool Whip, and mix.

Assembly

• Remove the crust from the freezer and with an offset spatula, place dollops of the cheesecake on top of the crust and spread.
• Scatter the pineapple over the cheesecake. Then cover with the ¾ cup of the shredded coconut.
• Place dollops of the pudding over the pineapple and coconut, and gently spread to the edges with an offset spatula.
• Top with remaining Cool Whip or Stabilized Whipped Cream.
• Refrigerate for at least two hours before serving to set.
• Toast the coconut, and garnish with that, the pineapple tidbits, and long stem cherries.

Notes

• To toast the coconut: Preheat oven to 350°F. Spread the ½ cup of coconut on an ungreased baking sheet. Bake for 5 minutes. Remove from oven and stir. Return to the oven to bake for another 2-5 minutes to bake until browned. Watch carefully as it can become burnt very quickly. 
  (Baking times are estimated as individual oven temperatures vary.)
• If the amount of coconut in this recipe is a concern, it can be omitted from the crust and you can just use the cookies. 

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 57g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 325mg | Potassium: 322mg | Fiber: 4g | Sugar: 42g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 1mg

The post Pina Colada Dream Bars appeared first on 365 Days of Baking.

I love chocolate pudding! It takes me back to my childhood, where I remember patiently waiting for the creamy chocolate pudding to set up in the fridge so I could have some for dessert topped with whipped cream! I also loved chocolate pudding pops!

This Chocolate Dream Bar recipe elevates that pudding from your childhood with homemade whipped cream and a delicious cookie crust. Trust me, this dessert recipe is a keeper with just the right amount of everything in each layer!

What are Dream Bars?

If you’ve been around for a while, you might know I’m kind of known for my Dream Bar recipes! They are some of my favorite dishes and some of the most popular recipes on my site. But if you’re new, let me explain what they are:

Also known as “lush” or “dessert lasagna”, Dream Bars are just layered desserts of all different flavor combinations. They are almost always no-bake recipes, with the occasional exception of a baked crust. Your whole family will love these decadent bar treats!

Ingredients for Chocolate Dream Bars, aka Chocolate Lush

You only need a short list of ingredients for these dessert bars:

• Chocolate Oreos
• Unsalted butter
• Chocolate pudding mix
• Milk– use 2% or whole milk. Skim milk is okay but may affect the taste and texture.
• Cream cheese, room temperature
• Powdered sugar
• Cool Whip (or 1 recipe of my Stabilized Whipped Cream)
• Milk Chocolate bar: I used a Hershey bar to make chocolate curls for the top.

Refer to the recipe card below carefully for exact amounts and instructions.

How to make Chocolate Dream Bars

This chocolate lasagna dessert takes some time to set up, but it is super easy to make!

Cookie Crust

1. Line an 8 X 8-inch baking pan with parchment paper so that it comes up and just over the long sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but this step isn’t absolutely necessary. You can use nonstick cooking spray instead.
2. In a blender or food processor, finely crush 20 of the cookies. No need to remove the filling! Place the remaining 10 cookies in a small resealable bag and crush them with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of Cool Whip.
3. In a medium bowl, melt the 1/4 cup butter in the microwave for about 30 seconds. Add the cookie crumbs to the melted butter and mix the crust ingredients together until well moistened.
4. Put the crumb mixture into the prepared pan and spread it to the corners, patting down with your hands or a rubber spatula to make a level crust. Place the pan into the freezer for at least 30 minutes to harden.

Pudding Layer

In a mixing bowl, mix the chocolate pudding with the 1 ½ cups of milk in the bowl of a stand mixer with the paddle attachment or using an electric mixer on medium speed. Do not use the two cups of milk as stated on the box of the pudding, as we want the pudding to be a bit more stable and thick.

Place the bowl in the refrigerator to set while you prepare the cheesecake layer.

Cheesecake Layer

1. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix thoroughly, making sure to scrape the sides and bottom of the bowl. Fold in one cup of the Cool Whip (or stabilized whipped cream) until completely combined.
2. Place dollops of the cream cheese over the frozen crust and spread into an even layer.

Assembly

1. Spread the pudding on top of the cream cheese layer by first placing dollops and then spreading the pudding to the corners and sides of the pan. An offset spatula works great for this.
2. Spread the remaining Cool Whip or stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
3. Using a vegetable peeler, gently scrape the side of the chocolate bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top. You could even give a light dusting of cocoa powder!

How to serve Chocolate Dream Bars

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Recipe Tips

• Add chocolate chips to the pudding layer for a Chocolate Chip Dream Bars recipe.
• Add a drizzle of chocolate syrup or hot fudge when serving for extra chocolatey goodness! 

How to store Dream Bars

Keep these bars tightly covered with plastic wrap or in an airtight container in the fridge for another 2 days. Serve leftovers directly from the fridge!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bars to Try

If you love easy recipes like these no-bake desserts, you’ll love the rest of my Dream Bar recipes. They make the best Fourth of July desserts (or other occasions like Mother’s Day or Graduation), and there’s a flavor for everyone. Plus, I’m always creating new ones, so watch for them!
Here are some of my favorites:

• Lemon Dream Bars– layers of cream and sweet lemony goodness on a cookie crust!
• Turtle Dream Bars– chocolate, caramel, and pecans in an Oreo Cookie Crust.
• Orange Creamsicle Dream Bars– just like the classic ice cream treat, made in a golden brown Nilla wafer crust!
• Chocolate Mint Dream Bars– chocolate and mint go hand in hand!
• Strawberry Cheesecake Dream Bars– all the flavors of summer in a sweet bar form!
• Chocolate Peanut Butter Dream Bars– chocolate and creamy peanut butter layers in a cookie crust!

Do you have a Dream Bar flavor suggestion for me? I’d love to give it a try! Let me know in the comments below.

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Chocolate Dream Bars

In the mood for chocolate, but don’t want to heat up the oven? Chocolate Dream Bars are the perfect no-bake dessert with chocolate pudding and whipped cream layered on a crunchy Oreo cookie crust.

Course Dessert

Cuisine American

Keyword Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 453kcal

Author Lynne Feifer

Ingredients

• 30 Chocolate Oreos with filling divided
• 4 tablespoons butter
• 3.9 ounces chocolate pudding
• 1 ½ cups milk
• 8 ounces cream cheese room temperature
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• 8 ounces Cool Whip or 1 recipe of this Stabilized Whipped Cream divided
• plain Hershey Bar or chocolate bar for chocolate curls for garnish

Instructions

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies. Place the remaining 10 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of Cool Whip.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.
• In a small mixing bowl, combine the chocolate pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix thoroughly. Fold in one cup of the Cool Whip (or stabilized whipped cream) until completely combined.
• Place dollops of the cream cheese over the frozen crust and spread into an even layer.
• Do the same with the pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining Cool Whip or stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Using a vegetable peeler, gently scrape the side of the chocolate bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 246mg | Fiber: 2g | Sugar: 38g | Vitamin A: 605IU | Calcium: 113mg | Iron: 5mg

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