Whether you call it Chex Mix, Puppy Chow, or Muddy Buddies, this dessert is a classic treat! It might be messy, but I just can’t resist scooping up spoonful after spoonful of this fun treat. I’m not sure if it’s the peanut butter coating or the crunch of the cereal, but something about it is seriously addictive!

Why All The Funny Names?

I’m pretty sure the name you use for this treat depends on where you live, or maybe your family traditions. “Puppy Chow” started in the Midwest and is a classic staple at gatherings. It got that name from its resemblance to real dog treats called kibble. Plus, Chex was made by the same company (Purina) that makes dog food!

“Muddy Buddies” is the name General Mills gave to this treat, printing it on cereal boxes when sharing their own recipe for this sugary treat.

Since I have readers that live all over, I decided to use the title Chex Mix, since we are basing our recipe around that cereal. But you’ll see me use all three terms in this post, just for fun!

What do you call it?

Ingredients for 4^th of July Chex Mix

You’ll need the following ingredients for this patriotic snack mix:

• Rice Chex cereal
• White chocolate chips
• Creamy peanut butter
• Unsalted butter
• Pure vanilla extract
• Powdered sugar
• Mini pretzels (I used Snyder’s Mini Pretzel Rounds)
• Red, White, and Blue M&Ms
• Red, White, and Blue Mini Swedish Fish

If you have a hard time finding the candy in the store, I linked them to Amazon above and in the recipe card, so you can buy them online!

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to make 4^th of July Chex Mix

This patriotic Chex Mix is really easy to make and doesn’t require any baking at all, making it perfect for summer!

1. Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
2. In a medium microwave-safe bowl, combine 1 cup white chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Next, stir in 1 teaspoon pure vanilla extract.
3. Pour the melted chocolate mixture all over the cereal. Gently stir with a spatula until the cereal is evenly coated. Then spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely.
4. In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated. Alternatively, place the cereal in a Ziploc bag with the powdered sugar and gently shake to coat.
5. Add 1 ½ cups mini pretzels, 1 ½ cups M&M’s, and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. Serve and enjoy!

Serving Suggestions

• Transfer the 4th of July Puppy Chow to a festive serving bowl.
• For a festive touch, serve in individual patriotic cups, so people can just grab and go!

FAQs

What substitutions can I make?

• Cereal: You can swap out the Rice Chex for other crispy cereals like Corn Chex or Crispix cereal.
• Chocolate: I used white chocolate chips for my 4^th of July Muddy Buddies to highlight the patriotic colors, but you could use milk chocolate or dark chocolate chips too.
• Peanut Butter: Swap out peanut butter for other nut butters if you need a peanut-free option. I’m partial to sunflower seed butter.
• Candy: Add additional or different red, white and blue treats to your 4th of July snack mix: Mike and Ike Candies, Sour Patch Kids, Jelly Belly Jelly Beans, Peanut M&M’s

How do I store 4^th of July Chex Mix?

Store it in an airtight container for 1-2 weeks at room temperature. You can also store it in the fridge if you like it chilled.

Can you freeze Patriotic Puppy Chow?

Yes, freeze it in an airtight container for up to 2 months. You can actually eat it straight from the freezer for a delicious, refreshing snack, but watch those frozen candies and don’t break a tooth! I would leave it out to thaw for a few hours in that case.

More Patriotic Desserts

Need a red, white, and blue-themed dessert to serve your guests or bring to a potluck? Try one of these easy recipes:

• Patriotic Poke Cake
• Patriotic Jello Dessert
• Red, White, and Blue Dream Bars
• Berry Trifle
• 4^th of July Strawberries

Pin or print this 4^th of July Chex Mix recipe for your next patriotic holiday gathering!

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4th of July Chex Mix

4th of July Chex Mix is the perfect sweet and salty dessert for Memorial Day and beyond! Spruce up your classic muddy buddies by adding salty pretzels and sweet patriotic-themed candy for a fun treat!

Course Dessert

Cuisine American

Keyword 4th of July Chex Mix

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 servings

Calories 330kcal

Author Lynne Feifer

Ingredients

• 6 cups Rice Chex cereal
• 1 cup white chocolate chips
• ½ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar
• 1 ½ cups mini pretzels I used Snyder's Mini Pretzel Rounds for this recipe.
• 1 ½ cups Red, White, and Blue M&Ms
• 1 ½ cups Red, White and Blue Mini Swedish Fish

Instructions

• Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
• In a medium microwave-safe bowl, combine 1 cup whitechocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
• Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely. 
• In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated.
• Add 1 ½ cups mini pretzels, 1 ½ cups M&M's and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. 
• Transfer the 4th of July Puppy Chow to a festive serving bowl or into individual plastic cups, so people can just grab and go. 

Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain the desired crunchy texture. 
• Make sure each piece of cereal is evenly coated with the chocolate mixture.  
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 
• Store this Patriotic Chex Mix in an airtight container at room temperature for up to 1 week. 
• Nutritional value has been calculated for 1/2 cup per person.
• Add additional or different red, white and blue treats to your 4th of July snack mix:
  Mike and Ike Candies – not in stock when this was published, but you can use any kind of red, white, and blue candy as a substitute.
  Sour Patch Kids
  Jelly Belly Jelly Beans
  Peanut M&M’s

Nutrition

Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

The post 4th of July Chex Mix appeared first on 365 Days of Baking.

I love this patriotic spin on a classic layer cake. It takes hardly any extra effort to turn a simple white cake into a seriously impressive 4th of July cake! Cut into the layers of cake, and the vibrant colors are reminiscent of stripes on the U.S. flag. How cool is that?

I don’t know about you, but I’ve definitely had some red, white, and blue desserts that looked festive but left something to be desired in the taste department. That’s why I’m happy to tell you this Patriotic Cake is completely delicious. Made from scratch, the cake layers have a fluffy crumb and the perfect vanilla flavor. It tastes even better slathered with the thick, creamy vanilla buttercream frosting!

Ingredients for Red, White, and Blue Cake

For the red, white, and blue cake layers, you will need these ingredients.

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (salted butter will work fine too!)
• Sugar
• Egg whites
• Clear vanilla extract (to ensure a whiter color to the white layer!)
• Buttermilk
• Red and blue food gel coloring

Vanilla Buttercream Frosting Ingredients

• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Heavy whipping cream
• Red, white, and blue sprinkles (for the top of the cake)

As always, I’ve included a detailed list of ingredients in the printable recipe card below!

How To Make a 4^th of July Birthday Cake

This red, white, and blue cake looks stunning, but is much easier to make than it looks! Here’s how I make this cake:

1. First, I preheat the oven to 350° and grease three 8 or 9-inch cake pans with butter or shortening, then dust with flour.
2. To start the cake batter,  in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, I cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy. You can also use a stand mixer with the paddle attachment.
4. I add the egg whites and vanilla extract and continue beating on medium speed until mixed.
5. Next, I pour in about a third of the dry ingredients into the wet ingredients and beat on low speed until just combined. Then I add the rest of the dry ingredients along with the buttermilk, and fold them together until barely combined.
6. Now I divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it. I add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed. I leave the third bowl as is.
7. Finally, I pour each bowl of batter into the three cake tins. I bake them in the preheated oven for 25 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Then I rest the cakes on a wire rack until they reach room temperature.

Buttercream Frosting Instructions

While the cakes are cooling, I make the buttercream frosting. 

1. In a large bowl, I cream the butter with an electric hand mixer on medium speed for about 3 minutes or until the butter is very smooth.
2. I gradually add the powdered sugar and continue mixing with the hand mixer until the frosting is thick and stiff. Then I add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
3. Now, I transfer the frosting to a piping bag with a large round tip. I place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer, then spread it out with a spatula. Then I repeat this step with the white and red cake layers.
4. Once I have spread out the frosting on the top red cake layer, I spread a thin layer of frosting on the edges of the cake for a crumb coat. I place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
5. Then I spread a thicker layer of the remaining frosting on the whole thing, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip. I finish by pressing some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.

FAQs

How do I store Red, White, and Blue Cake?

Store your finished Patriotic Cake, covered, at room temperature for up to 3 days. For longer storage, store it covered in the refrigerator. It will stay good in the refrigerator for up to one week.

Can I make the cake layers ahead of time?

Yes, you can bake the red, white, and blue cake layers in advance and keep them frozen until you’re ready to assemble the 4th of July dessert.

Wrap the cakes tightly in plastic wrap or freezer bags. Store in the freezer for as long as 3 months. Let thaw before frosting and serving.

More Patriotic Desserts

Try one of these recipes next time you’re celebrating a patriotic holiday:

• Berry Trifle
• Patriotic Poke Cake
• Patriotic Jello Stars
• Patriotic Pinwheels and Star Cookies

Cake Recipes

After you’ve devoured every bite of this delicious 4th of July Layer Cake, check out these other cake recipes my readers have loved over the years.

• Citrus Layer Cake
• Cinnamon Roll Layer Cake
• Oreo Cake
• Peanut Butter Upside-Down Banana Cake
• Double Chocolate Coconut Cream-Filled Bundt Cake

If you enjoyed this Red, White, and Blue Cake, let me know how it turned out by leaving a comment or recipe review below!

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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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Red, White and Blue Cake: A Patriotic Dessert

Celebrate Memorial Day and the Fourth of July with this Red, White, and Blue Cake with layers of red, white, and blue cake covered in vanilla buttercream and topped with festive colorful sprinkles!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Servings 16 slices

Calories 690kcal

Author Lynne Feifer

Ingredients

Cake

• 3 cups all-purpose flour plus extra for dusting cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 egg whites room temperature
• 2 teaspoons clear vanilla extract
• 1 ½ cups buttermilk or whole milk
• red and blue food gel coloring 1 drop of each

Buttercream Frosting

• 2 cups unsalted butter room temperature
• 6-8 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• 1 cup red, white and blue sprinkles

Instructions

• Preheat the oven to 350°. Grease three 8 or 9 inch cake pans with butter or shortening and dust with flour. Set aside.
• Start with making the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy.
• Add the egg whites and vanilla extract, and continue beating on medium speed until mixed.
• Pour in about a third of the dry ingredients to the wet ingredients, and beat on low speed until just combined.
• Add the rest of the dry ingredients along with the buttermilk, and fold together until barely combined.
• Divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it.
• Add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed.
• Pour each bowl of batter into the three cake tins. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Rest the cakes on a cooling rack until they reach room temperature.

Buttercream Frosting

• While the cakes are cooling, make the buttercream frosting. In a large bowl, cream the butter with an electric hand mixer on medium speed for about 3 minutes, or until the butter is very smooth.
• Gradually add the powdered sugar, and continue mixing with the hand mixer until the frosting is thick and stiff.
• Add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
• Transfer the frosting to a piping bag with a large round tip. Place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer. Spread the frosting out with a spatula. Repeat this step with the white and red cake layers.
• Once you have spread out the frosting on the top red cake layer, spread a thin layer of frosting on the edges of the cake. This will be your crumb coat. Place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
• Spread a thicker layer of frosting on the edges of the cake, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip.
• Press some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.
• Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

This post was originally published May 20, 2022. It has been updated in format on May 15, 2026.

The post Red, White, and Blue Cake appeared first on 365 Days of Baking.

Are you dreaming of warmth, summer, and backyard gatherings? I sure am. The weather likes to tease me with a day or two of warm temps and sunshine, then it’s back to being chilly the next! But soon, summer will be here for real, and I’ll be making this delicious treat for all my friends!

Now, this recipe is a “salad” in the Midwestern sense of the word, as in a bunch of things are combined in a bowl and served to your friends. There isn’t a green leaf in sight! Instead, this berry Cheesecake Salad is a creamy, fruity, and refreshing no-bake dessert that’s perfect for summer parties, BBQs, your next potluck, or patriotic holiday gatherings.

Enjoy juicy, delicious berries, fluffy Cool Whip, and instant cheesecake pudding in a light, mousse-like dessert with a burst of fruity flavor. It’s a crowd-pleaser that looks as good as it tastes!

Use a mixture of red and blue berries for a dish you can serve for Memorial Day picnics, Fourth of July parties, and more. It’s the perfect summer salad!

Ingredients for Cheesecake Salad

This red, white, and blue salad only needs a handful of simple ingredients. Pick these up at the grocery store on your next trip:

• Cool Whip
• Instant cheesecake pudding mix (look for the 3.4-ounce box!)
• Milk
• Fresh strawberries (sliced)
• Blueberries
• Blackberries
• Raspberries
• Vanilla extract

Make sure to check the recipe card at the end of the post for a detailed ingredient list.

How to make No-Bake Cheesecake Salad

I love that this is a quick and easy recipe! Make it in four simple steps:

1. In a large bowl, I whisk together the thawed Cool Whip, dry pudding mix, and milk until smooth and creamy. 
2. Next, I gently fold in sliced strawberries, blueberries, blackberries, and raspberries to the creamy cheesecake mixture until everything is evenly coated. 
3. Now, I cover the bowl with plastic wrap and refrigerate the cheesecake salad for 30 minutes before serving. I like to let the salad chill because it enhances the flavor and texture. 
4. Finally, I garnish with extra berries, a sprinkle a little bit of crushed graham crackers for a cheesecake-like touch or a sprig of fresh mint! 

Recipe Variations

• Vary the fresh fruit. You can use your favorite berries here, so if there’s one in my recipe you don’t like, feel free to leave it out.
• Want a crunch? Add mini marshmallows, crushed graham cracker crumbs, mini chocolate chips or chopped pecans.
• Make it lighter? Use sugar-free pudding mix and light Cool Whip. 
• More flavor? Add lemon zest or a splash of orange juice for a citrusy twist. 
• Use Vanilla Pudding Mix Instead – If you don’t have cheesecake pudding mix, vanilla pudding works as a great alternative. 
• Drizzle with Honey or Lemon Juice – A little honey or fresh lemon juice adds extra brightness to the berry salad.

FAQs

How do I store Cheesecake Salad?

This side dish is best eaten within 24 hours. If you have some leftovers, store them in an airtight container in the fridge for up to 2 days. Stir before serving the next day. 

Can I freeze it for later?

This cheesecake fruit salad does not freeze well, as the texture will change. It’s so easy to make, so just make it fresh!

Can I make Berry Cheesecake Salad ahead of time? 

Yes! You can make it a few hours in advance, but it’s best to add the berries just before serving to keep them fresh and prevent excess liquid from forming. 

Can I use frozen berries? 

I don’t recommend using any frozen berries. They just release too much liquid and can make the salad runny. However, if you’re in a pinch and have to use some, let the berries thaw completely and drain well before adding them to the pudding mixture.

Can I use real whipped cream instead of Cool Whip?

Sure! Use 2 cups of freshly whipped heavy cream with a little powdered sugar for sweetness. Or try my recipe for Stabilized Whipped Cream!

Any tips to keep the Cheesecake Salad from getting watery?

First, use the freshest berries. Wash and gently pat them to make sure they’re completely dry before adding.

Second, make sure to fold the berries in gently – over-mixing can break down the fruit, releasing juices. 

More Patriotic Desserts

If you’re looking for more ideas for the perfect patriotic dessert to take to your Memorial Day party and 4^th of July picnic, here are some fun red, white, and blue desserts you’ll love:

• Red, White, and Blue Dream Bars are a holiday classic!
• 4^th of July Strawberries are so easy, but look so fun and fancy!
• Patriotic Rice Krispie Treats are a kid favorite for sure!
• Try Patriotic Poke Cake for an easy but fun dessert!

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Cheesecake Salad

This easy Red, White, and Blue Cheesecake Salad is a light, and refreshing dessert perfect for summer gatherings! Everyone will love this quick no-bake treat made with Cool Whip, pudding, and berries.

Course Dessert

Cuisine American

Keyword Cheesecake Salad

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 164kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed
• 3.4 ounces instant cheesecake pudding mix, (dry, do not prepare)
• ½ cup milk
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup blackberries
• ½ cup raspberries
• 1 teaspoon vanilla extract, optional

Instructions

• In a large bowl, whisk together Cool Whip, dry cheesecake pudding mix, and milk until smooth and creamy. 
• Gently fold in strawberries, blueberries, blackberries, and raspberries until evenly coated. 
• Cover and refrigerate for 30 minutes before serving to let the flavors blend. 
• Garnish with extra berries or a sprinkle of crushed graham crackers for a cheesecake-like touch! 

Nutrition

Calories: 164kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 258mg | Potassium: 163mg | Fiber: 3g | Sugar: 24g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 0.3mg

The post Red, White and Blue Cheesecake Salad appeared first on 365 Days of Baking.

Jell-O© isn’t just for kids! Desserts made with this sweet gelatin are fun to eat at any age, and are always delicious! I love to make Jell-O© Cups for the perfect-sized portions that are easy to serve at events. Imagine red and green cups for Christmas, red and blue for patriotic parties, and your favorite football team’s colors for tailgate!

I know this recipe looks like a lot of steps and a bunch of ingredients, but it really does come together quite easily! But if you’re pressed for time, remember you can always use the “speed-set” method that is described on the gelatin boxes.

Ingredients for Jell-O© Cups

I’m making this recipe with Berry Blue, cherry, and lime gelatin so I can celebrate both teams (ahem, the Patriots!!) in this year’s Super Bowl, but you could choose any flavors when you make your gelatin cups (as well as their corresponding decorations!) Here’s what you need to make them:

• Jell-O© Berry Blue Gelatin
• Unflavored gelatin packets
• Cherry gelatin (or other red JellO)
• Lime gelatin
• Sweetened condensed milk
• Boiling hot water
• Cold water
• Whipped cream
• Red, white, and blue sprinkles
• Green sprinkles

Note: You also need 12-ounce plastic cups to create the dessert cups. I found some at my local Shaw’s, but you can find them here on Amazon.

I’ve included a printable recipe card at the bottom of the post with detailed ingredients and instructions, so make sure to check it out!

How to Make Jell-O© Cups

First, I place my plastic cups onto a baking sheet so I can easily move them to and from the refrigerator. I like to use clear plastic cups so you can see all the layers of Jell-O©!

Blue Layer

Next, I boil two cups of water and pour it into a medium bowl, or my preference, a liquid measuring cup. Then I add the blue gelatin powder and stir until it dissolves. I stir in 2 cups of cold water and pour ½ cup of the liquid jello mixture into the individual cups. Finally, I move the cups to the fridge to chill for about 2-2 ½ hours until completely set.

White Layer

While the blue gelatin sets in the fridge, I boil a cup of water and pour it into a liquid measuring cup. Then I stir in the sweetened condensed milk until combined, then set it aside.

Next, I place ½ cup of cold water into a small bowl and sprinkle two packets of unflavored plain gelatin on top. I let it stand for 2-3 minutes, until it looks kind of grainy. Then I boil another ½ cup of water and add it to the bowl, stirring until the gelatin completely dissolves.

I pour this mixture into the condensed milk mixture and stir to combine. I set this mixture aside and let it cool to room temperature. Then I remove the cups containing the blue layer from the fridge when set and pour 3 ounces of the white gelatin mixture into each cup. Then I return the cups to the fridge to set for another hour or so.

Red Layer

Note: The red and green layers can be done at the same time, as each one goes in only half the cups!

Meanwhile, I boil another cup of water and add it to a medium bowl. I stir in the cherry gelatin and mix until it’s fully dissolved. Then I add a cup of cold water and mix well. Out come the cups from the fridge! I add ½ cup of the cherry gelatin to 4 of the cups over the white gelatin layer. I place the cups back in the fridge for at least 4 hours before serving.

Green Layer

I use another cup of boiling water to mix the green gelatin until it dissolves in another medium bowl. Then I add a cup of cold water and mix well. I add ½ cup of the lime Jell-O© to the remaining 4 cups over the white layer. Finally, I place the cups back in the fridge for at least 4 hours before serving. I like to make these the day before, so they have plenty of time to set up!

Just before serving, I top all the Jello© Cups with whipped topping and sprinkles that match the colors of the gelatin in the cup! And now I’ve got a sweet treat to show off my team loyalty!

Recipe Notes

• I found it easiest to mix all of the gelatins in my liquid measuring cups and then pour the exact amount needed for each dessert into a smaller measuring cup to transfer it.
• If these seem like a lot, I get it! I understand that almost 1 ½ cup servings of Jell-O© may be too much for a single person (it definitely was for me!), so if you want to make these in a smaller cup, I highly suggest using the following amounts and that way more people can enjoy them as well:
  • For 16 servings, use 9-ounce plastic cups, distributing 2 ounces ( ¼ cup) of the blue layer, 1.5 ounces of white, and 2 ounces (¼ cup) of each of the red and green gelatins. 
• I included details about the Speed-Set method for each layer in the recipe card below, just in case you’d like to save some extra time!

FAQs

How long do these Jell-O© Cups last?

If stored correctly (covered tightly or in an airtight container), these gelatin cups will last 7-10 days in the fridge. However, I think they taste best within the first 3-4 days.

Can I make Jell-O© Cups ahead of time?

Yes, homemade Jello cups can be made up to 48 hours in advance. Cover them tightly and store them in the fridge until ready to serve, then add toppings!

More Jell-O© Recipes

Try these jello desserts next time:

• Last time the Seahawks and Patriots faced off in the Super Bowl in 2015, I made these Game Day Jello Shots. Make some to celebrate the rematch!
• Try these Red, White, and Blue Jello Stars for your patriotic celebrations!
• Many of my Dream Bar Recipes have a gelatin layer. Which one of these great recipes is your favorite?

If you make these Jello Cups, let me know how they turned out! Enjoy the game!

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Jell-O© Cups

These homemade Jell-O© Cups are a fun treat for game days with your favorite team's colors, after school snacks, and celebrations! Make them in different flavors and color combinations for any event.

Prep Time 30 minutes minutes

Refrigeration 7 hours hours 30 minutes minutes

Total Time 8 hours hours

Servings 8 servings

Calories 174kcal

Author Lynne Feifer

Ingredients

• 6 ounces Jell-O Berry Blue gelatin
• 14 ounces sweetened condensed milk
• .50 ounces unflavored gelatin (2 packets)
• 3 ounces cherry gelatin
• 3 ounces lime gelatin
• 5 ½ cups boiling water divided
• 4 ½ cups cold water divided
• (8) 12 ounce plastic cups
• whipped cream
• red, white, and blue sprinkles
• green sprinkles

Instructions

• Place the 6 12-ounce plastic cups onto a baking sheet so that you can easily move them back and forth to the refrigerator.

Blue Layer

• Boil 2 cups of water and place into a medium bowl or 8-cup liquid measuring cup. Add the 3 oz. blue gelatin and stir to dissolve. Stir in 2 cups of cold water. Distribute 1/2 cup of the blue gelatin into each of the 8 plastic cups on the baking sheet. Place them into the refrigerator to chill for 2 – 2 1/2 hours until set.

White Layer

• While the blue gelatin sets in the fridge, in a 4-cup measuring cup, mix 1 cup of boiling water with the 14 oz. sweetened condensed milk. Set aside.
• In a small bowl, place 1/2 cup cold water and sprinkle 2 packets of the unflavored gelatin over the top. Let it stand for 2-3 minutes, until the gelatin looks grainy. Add 1/2 cup boiling water to the bowl and stir until gelatin dissolves completely. Pour this mixture into the condensed milk mixture and stir to combine. Set aside and let the contents come to room temperature. Pour 3 ounces of white gelatin into each of the 8 cups. Return to the refrigerator to chill for 1 hour or until set.

Red Layer

• In a medium bowl, add 1 cup of boiling water to the cherry gelatin. mix to completely dissolve. Add 1 cup cold water to the bowl and mix well. Pour 1/2 cup of the cherry gelatin into 4 of the cups over the white gelatin layer. Place into the fridge to set for at least 4 hours before serving.

Green Layer

• In a medium bowl, add 1 cup of boiling water to the lime gelatin. mix to completely dissolve. Add 1 cup cold water to the bowl and mix well. Pour 1/2 cup of the lime gelatin into the 4 remaining cups over the white gelatin layer. Place into the fridge to set for at least 4 hours before serving (I left them in overnight.)
• Just before serving, top each of the cups with whipped cream. Sprinkle 4 of them with red, white and blue sprinkles and the other 4 cups with green sprinkles.

Notes

• It may look like a lot of ingredients and steps, but this recipe really does come together quite easily. 
• If pressed for time, you can use the Speed-Set method as described on the gelatin packages that uses less water, but includes ice cubes.
• Berry Blue: Dissolve the gelatin in 1 1/2 cups boiling water. Add enough ice to 1 cup of cold water to make 2 1/2 cups. Stir the ice water into the the blue gelatin and mix until slightly thickened. Remove any unmelted ice cubes. Pour 1/2 cup of gelatin into each of the 8 cups. Refrigerate for 30 – 90 minutes or until firm.
• White Layer: I have no cold set directions for this layer, so follow as directed in recipe.
• Cherry (red): Mix gelatin with 3/4 cup boiling water and dissolve. Add enough ice to 1/2 cup cold water to make 1 1/4 cups. Stir into the cherry gelatin and mix until slightly thickened. Remove the unmelted ice cubes. Pour 1/2 cup into 4 of the cups over the white layer. Refrigerate 30 – 90 minutes or until firm.
• Lime (green): Mix gelatin with 3/4 cup boiling water and dissolve. Add enough ice to 1/2 cup cold water to make 1 1/4 cups. Stir into the lime gelatin and mix until slightly thickened. Remove the unmelted ice cubes. Pour 1/2 cup into the remaining 4 cups over the white layer. Refrigerate 30 – 90 minutes or until firm.
• I understand that almost 1 ½ cups of Jell-O© per serving may be too much for a single person (it definitely was for me!), so if you want to make more dessert cups I highly suggest using the following amounts.
• For 16 servings, use 9 ounce plastic cups distributing 2 ounces ( ¼ cup) of the blue layer, 1.5 ounces of white, and 2 ounces (¼ cup) of each of the red and green gelatins.
• I found it easiest to mix all of the gelatins in my liquid measuring cups and then pour the exact amount needed for each dessert into a smaller measuring cup to transfer it.

Nutrition

Calories: 174kcal | Carbohydrates: 39g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 10mg | Sugar: 38g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 0.1mg

The post Jell-O© Cups appeared first on 365 Days of Baking.

These Gooey Bars have a tender, cakelike base, with a melt-in-your-mouth ooey gooey layer on top. White chocolate chips and red, white, and blue sprinkles are mixed in to give this dessert a patriotic twist!

I absolutely love this decadent treat! The classic Gooey Butter Cake recipe has been around for decades and was made famous by the TV personality Paula Deen. They look fancy but are so easy to make, and the taste? Absolutely scrumptious.

You can adjust these for any holiday just by changing the mix-ins, or leave them out entirely for a classic version of this famous recipe.

Ingredients for 4^th of July Gooey Butter Bars

This recipe only requires a handful of simple ingredients. Here’s what you need:

• White cake mix
• Unsalted butter, melted
• Large egg
• Pure vanilla extract
• White chocolate chips
• Red, white, and blue star sprinkles
• Sweetened condensed milk

Be sure to scroll down to the end of the post for a printable recipe card, which contains a full ingredient list and directions!

How to make Gooey Butter Bars

1. Prepare: First, preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper-lined pan with non-stick cooking spray and set aside.
2. Cake Mix: In a large bowl, combine cake mix, melted butter, egg, and vanilla extract with a hand mixer until fully combined (or use a stand mixer with the paddle attachment). Do not overmix. Stir in the sprinkles and white chocolate chips.
3. Assemble: Press about 2/3 of the cake mixture into the bottom of the pan. This cake layer will be thick, almost like cookie dough. If you are having difficulty spreading the dough into the pan, lightly spray a rubber spatula with non-stick cooking spray to help spread out the bottom layer.
4. Spread the sweetened condensed milk evenly over the first dough layer.
5. Press the remaining 1/3 of the dough into super flat pieces and cover as much of the sweetened condensed milk layer with the top layer of dough as possible.
6. Bake: Place baking tray in oven and bake bars for 29 to 31 minutes – the middle will look set and edges will be just a little bit golden brown. Do not over-bake, or these bars will lose their gooey texture.
7. Slice and Serve: Let gooey butter bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares.

Helpful Tip for Slicing

• Make sure to leave the sides of your parchment paper a little higher than the pan so the bars can be lifted out easily after they’ve cooled.
• For clean-edged squares, wipe the knife with a damp cloth in between cutting each row.

FAQs

How do I store leftover 4^th of July Gooey Butter Bars?

Store gooey bars in a sealed food-safe storage container (or cover tightly with aluminum foil) at room temperature for up to 3 days or in the fridge up to a week.

Can I freeze these Gooey Bars?

Yes, store them in an airtight container or wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Can I use a different cake mix?

Yes, you can. I used a white cake mix for 4^th of July Gooey Bars to showcase the red, white, and blue colors of the holiday. The original recipe for Ooey Gooey Bars are made with a box of yellow cake mix, and others like to experiment with different flavors like lemon cake mix or chocolate cake mix.

How do I serve these Ooey Gooey Butter Cake Bars?

You can serve them plain or with a scoop of ice cream or dust them with some powdered sugar. Some people enjoy them best at room temperature, while others like them chilled. There’s no right or wrong way to eat these!

More Bar Dessert Recipes

Dessert Bars are some of my favorite treats to make because they are so easy and feed a crowd. Here are some of my favorites:

• O’Henry Bars
• Snickerdoodle Bars
• Millionaire Bars
• Easy Lemon Bars
• Cookies and Cream Cheesecake Bars
• Turtle Ooey Gooey Bars

4^th of July Dessert Recipes

The next time you need a red, white, and blue treat to celebrate the holidays, make one of these easy recipes to satisfy your sweet tooth:

• Patriotic Poke Cake
• Patriotic Rice Krispie Treats
• Patriotic Layer Cake
• Patriotic Pinwheels and Star Cookies

What’s your favorite dessert to make for the 4^th of July? Be sure to pin or print this recipe for 4^th of July Gooey Butter Bars so it’s ready for your next summer gathering!

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4th of July Gooey Butter Bars

Our 4th of July Gooey Butter Bars are a great choice for a patriotic dessert! Made from a cake mix, these sweet bars are so easy, yet so delicious! You’ll want to make a version for every holiday!

Course Dessert

Cuisine American

Keyword 4th of July Gooey Butter Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 269kcal

Author Lynne Feifer

Ingredients

• 15.25 ounces white cake mix
• ½ cup unsalted butter melted, and slightly cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup white chocolate chips
• ½ cup red, white and blue sprinkles
• ½ cup sweetened condensed milk

US Customary – Metric

Instructions

• Preheat oven to 350° F.
• Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
• In a large bowl, beat together the dry cake mix, butter, egg and vanilla extract until fully combined (about 30 seconds). Do not over mix. 
• Stir in the sprinkles and white chocolate chips.
• Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If you are having difficulty spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
• Spread the sweetened condensed milk evenly over the first dough layer.
• Press the remaining 1/3 of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
• Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
• Let gooey butter bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.
• Store gooey bars in a sealed food safe storage container at room temperature for up to 3 days or in fridge up to a week.

Notes

I used these Red, White, and Blue Star Sprinkles purchased from Amazon, but you can use just plain red, white, and blue or a combination of both.

Nutrition

Serving: 1bar | Calories: 269kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 214mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

The post 4th of July Gooey Butter 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.

While I often post recipes using shortcuts, this red, white, and blue trifle is amazing with homemade ingredients. We’ll use three of my recipes to make this delicious trifle: Strawberries Lenox, Homemade Pound Cake, and 3-Ingredient Whipped Cream. I can’t tell you enough how much we enjoyed eating this! It just screams summer and I could easily eat at least half the trifle bowl all. by. myself. every time I make it.

I know time is of the essence when preparing meals and desserts, especially if you’re going to be having company, but really, do yourself and everyone a favor and make the ingredients from scratch! You can make it all ahead of time and assemble the trifle when you’re ready to serve it.

What is a Trifle?

According to Southern Living, trifles are a light dessert designed to use up leftovers and stale cake. The British who settled the coastal south brought trifles with them, and the dessert became quite popular with Southern planters.

Today, trifles are made with layers of cake, custard or pudding, and fruit, topped with fresh whipped cream. Trifles are made in a large glass bowl to showcase the beautiful layers and are considered a staple in Southern holiday cooking!

Ingredients for Red, White, and Blueberry Trifle

This beautiful trifle consists of layers to mimic the colors of the American flag, making it perfect for Memorial Day or a Fourth of July barbecue! Don’t be scared by the extensive list of ingredients and directions. It comes together quite quickly and it is SO worth it! You can save time and make this a no-bake dessert recipe by using a store-bought pound cake or Angel food cake from the grocery store.

Here’s what you need to make it:

Pound Cake Layer

• Unsalted butter (you can use salted butter, but then omit the salt below)
• Granulated sugar
• Large eggs
• Cake flour
• Kosher salt
• Pure Vanilla extract

Strawberries Lenox

• 32 ounces of strawberries, washed, cored and quartered
• Orange juice
• Granulated sugar
• Cointreau or Grand Marnier liqueur- optional

Pudding Layer

• Instant vanilla pudding (or you could use white chocolate or cheesecake flavors)
• Milk

Whipped Cream

• Heavy whipping cream
• Powdered sugar
• Pure vanilla extract

Additional ingredients

• Fresh fruit (blueberries and strawberries) and mint for serving

Recipe Notes

• Be sure to prepare the strawberries first or the night before because they’ll need a couple of hours to soak up that goodness in the fridge. They can do that while you prepare and bake the cake.
• Use a 13-14 cup trifle bowl. I used one that was 12 cups and had leftover ingredients that wouldn’t fit in the bowl. It’s not a big deal if it happens. Just serve the leftovers in an additional trifle dish, make smaller individual trifles in mason jars, or serve ingredients separately like a dessert bar so people can assemble their own. 
• Depending on how large your trifle bowl is, you can adjust the amount of ingredients according to how many layers you’ll have. For example, I only used half of the vanilla pudding for just one layer in the bowl and used the rest to make a smaller trifle. 

How to Make a Patriotic Berry Trifle

Follow the instructions for the individual layers by clicking on the recipes below:

Strawberries Lenox

Homemade Pound Cake

3-Ingredient Whipped Cream

Directions are also in the recipe card at the bottom of the post.

Assembling the Trifle

Once your layers are ready to go, it’s time to put the trifle together!

1. Place an even layer of pound cake cubes on the bottom of a trifle dish.
2. Then cover the cake with 1/3 of the blueberries. Drizzle a little of the juice from the Strawberries Lenox over them.
3. Gently spread half of the vanilla pudding mixture over the cake and blueberries.
4. Next, evenly spread one-third of the whipped cream to cover the bottom layer.
5. Top the whipped cream with 1/3 of the Strawberries Lenox. You can add some juice, but I like to reserve most of it to drizzle over each layer of pound cake and add the rest to the top.
6. Repeat the process until you reach the top of the bowl. Also, you can adjust or alternate your layers according to how you want it to look. The way I did it isn’t set in stone.
7. Finally, top with remaining whipped cream, sprinkle with a few blueberries, and seal the deal with a few whole, fresh strawberries. Refrigerate until you are ready to serve!

FAQs

How far in advance can I assemble the trifle?

You can make your trifle 4-24 hours in advance; however, I recommend adding the top whipped cream layer and fruit right before serving.

How do I store leftover Berry Trifle?

Store this 4^th of July trifle tightly covered with plastic wrap or aluminum foil in the fridge for up to 3 days. The liquids will soften the cake layer, but it shouldn’t get soggy.

Can you freeze a trifle dessert?

Technically you can freeze it and thaw it to serve later, but because some of the layers are dairy-based, they may separate, affecting the taste and texture. I don’t recommend freezing this delicious dessert.

More Fun Patriotic Desserts

I love making themed desserts for the holidays! These fun recipes are perfect for celebrating the patriotic holidays this summer:

• Patriotic Poke Cake
• Patriotic Jello Dessert
• 4^th of July Strawberries
• Red, White, and Blue Dream Bars
• Patriotic Star Rice Krispie Treats

 Don’t forget the Berries!

These delicious recipes are filled with berries too:

• Baked Berry Oatmeal
• Mixed Berry Scones
• Almond Berry French Toast Casserole
• Berry Blast Green Smoothie

Way back when, I rated everything I made on a scale of 1-4 with 4 being the best and this Red, White, and Blue Berry Trifle earned 4 rolling pins. Yuppers. You need to add this puppy to your MUST-MAKE list.
Promise.
It was devoured by our family. The first time I made it, I brought it over to Mr. 365’s aunt and uncle’s house for dinner. They loved it as well.

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Berry Trifle

This refreshing red, white, and blue Berry Trifle is full of layers of fresh berries, fresh whipped cream, and homemade pound cake. It’s the perfect summer dessert and makes a festive treat for patriotic holidays too!

Course Dessert

Cuisine American

Keyword Berry Trifle

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Refrigeration 2 hours hours

Total Time 4 hours hours

Servings 14 servings

Calories 552kcal

Author Lynne Feifer

Ingredients

• 1 Pound Cake Recipe Recipe below, but can also use a store bought pound cake or Angel Cake
• 1 Strawberries Lenox Recipe Recipe below.
• (1) recipe of my 3 Ingredient Whipped Cream Recipe below, or my Stabilized Whipped Cream Recipe
• 16 ounces fresh blueberries with a few set aside for garnish

Vanilla Pudding

• 5.1 ounces instant vanilla pudding You can use a different flavor. If you want a whiter pudding, use White Chocolate or Cheesecake pudding.
• 3 cups milk

Strawberries Lenox

• 32 ounces strawberries rinsed, cored and quartered (set two whole berries aside for top decoration)
• ½ cup orange juice
• ½ cup granulated sugar
• 2 tablespoons Cointreau or Grand Marnier liquor can be omitted as it will just as delicious without either.

Pound Cake

• ½ lb. unsalted butter
• 1 ⅔ cup granulated sugar
• 5 eggs
• 2 cups cake flour
• ½ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Whipped Cream

• 16 ounces heavy cream read the section in the Whipped Cream post about substituting for whipping cream, if desired.
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• additional blueberries, strawberries and fresh mint for serrving

Instructions

Strawberries Lenox

• Place cut strawberries into a medium bowl.
• In a small bowl, mix together the orange juice, sugar and Blue Curaçao, if using. Pour over the strawberries and gently toss to completely coat.
• Cover and refrigerate at least two hours before using. I like to put them into a resealable bag to save some room if I know I'm tight on fridge space.

Pound Cake

• Preheat oven to 325°F. Prepare a 9 X 5-inch loaf pan by buttering the pan halfway up the sides and lightly coating it with flour.
• Cream the butter, and slowly add the sugar. Beat until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time and beat until well incorporated. Add the vanilla, and mix well. Pour into prepared pan.
• Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5 minutes before gently running a knife around the sides of the cake to loosen. Turn it out onto a wire rack to cool completely. When completely cooled, cut the loaf into one inch cubes.

Vanilla Pudding

• In a medium bowl, whisk together the milk and vanilla pudding mix. Refrigerate until ready to use.

Whipped Cream

• Pour the heavy cream into a mixer and beat at medium-high speed for about 3 minutes until soft to medium peaks form. Gradually add sugar and vanilla while beating, turning the mixer down to low to do so before increasing the speed to finish.

Assembly

• In a 13 or 14-cup trifle bowl (see note), place a single layer of pound cake cubes on the bottom.
• Cover with 1/3 of the blueberries. Drizzle a little of the juice from the Strawberries Lenox over them.
• Gently spread half of the vanilla pudding over the cake and blueberries.
• Evenly spread 1/3 of the whipped cream to cover the bottom layer.
• Top the whipped cream with 1/3 of the Strawberries Lenox. You can add some juice, but I like to reserve most of it to drizzle over each layer of pound cake and add the rest to the top.
• Repeat process until reaching the top of the bowl. Also, you can adjust or alternate your layers according to how you want it to look. The way I didn't isn't set in stone.
• Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries. Refrigerate until serving.

Notes

• Don’t be scared by the extensive list of ingredients and directions. It comes together quite quickly and it is SO worth it! You can save time if you use a store bought pound cake or Angel food cake.
• Be sure to prepare the strawberries first or the night before because they’ll need a couple hours to soak up that goodness in the fridge and can do that while you prepare and bake the cake.
• Use a 13-14 cup trifle bowl. I used one that was 12 cups and had leftover ingredients that wouldn’t fit in the bowl. Not a big deal if it happens. Just serve the leftovers in an additional trifle dish, smaller individual trifles, or separately like a dessert bar, so people can assemble their own. 
• Depending on how large your trifle bowl is, you can adjust the amounts of ingredients according to how many layers you’ll have. for example, I only used half of the vanilla pudding for just one layer in the bowl, and used the rest to make a smaller trifle. 

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 69g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 203mg | Potassium: 298mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1094IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 1mg

This post was originally published June 19, 2014. It has been updated in format and with pictures on May 24, 2024.

The post Berry Trifle appeared first on 365 Days of Baking.

If you have been reading from early on, then you know that the 4th of July is my favorite holiday! Mainly because my birthday is the day before and I ALWAYS thought the fireworks were for me. Still do! LOL Ok, I know it’s not actually true, but my birthday just isn’t complete without them.
Of course, with the 4th of July comes festive red, white, and blue food. I started it off with these White Chocolate Pinwheel Cookies. This year, I’ve made these really fun Jell-O stars out of different colored Jell-O flavors. Previously they had seven layers instead of three. You can find that complete recipe below the recipe card if you’re interested.

I know you’re probably thinking, “What flavor is the white Jell-O? I’ve never seen white Jello.” Well, neither had I, so I was asking the same thing! It’s actually a layer of sweetened condensed milk and water mixed with unflavored gelatin.

I knew I had to make these beautiful Jell-O stars. My kids went nuts for Jell-O Jigglers when they were little. I think your kids (even your adult “kids”) will like these, too!

Ingredients for Patriotic Jell-O Stars

You only need five simple ingredients to make these fun treats! Gather together these things:

• 3-oz package of Berry Blue Jell-O (or any flavored blue gelatin)
• 3-oz package of Cherry Jell-O (again, you can use different flavors as long as its red)
  • You can use sugar-free jello if desired
• 1 cup sweetened condensed milk
• 3 envelopes of unflavored gelatin
• Water (as directed in the recipe card and directions)

How to make Three Layered Patriotic Jell-O

This recipe uses three layers: red, white, and blue. It takes a little time, but I promise it’s not hard to make!
My original recipe used two layers each of the red and blue and three layers of white, pictured below.
You can find that complete recipe below the updated recipe card.

I changed the current recipe to 3 layers so that it would be easier to make, as it is a bit difficult removing shapes made with a cookie cutter in the seven layers. Though you could just cut them into squares and they’ll look pretty awesome, too.

First, spray a 9×13-inch baking dish with nonstick cooking spray and remove any excess with a paper towel.

First Layer- Blue Jell-O:

In a medium bowl, mix one package of the Berry Blue Jell-O with 1 ¼ teaspoons of unflavored gelatin. Add 1 cup of boiling water and stir until all the gelatin dissolves completely. Pour this blue jello layer into the baking dish and refrigerate for 20 minutes until the layer is completely set.

Second Layer- Condensed Milk:

In a separate mixing bowl, mix 1 cup of boiling water with the sweetened condensed milk and set it aside. Pour 1/4 cup of cold water into a small bowl, then sprinkle 2 packets of unflavored gelatin over the top. Let it stand for 2 minutes or until the gelatin blooms (looks grainy.)

Add ½ cup boiling water to the gelatin and stir until the gelatin completely dissolves. Add this mixture to the condensed milk mixture and stir to combine. Set it aside and let it come to room temperature.

After the blue layer of Jell-O has set, pour the condensed milk mixture carefully over the blue layer and refrigerate again. Let sit in the fridge for 15 minutes or until the milk layer is set.

Third Layer- Red Jell-O:

Mix the box of Cherry Jello with 1 1/4 teaspoons of unflavored gelatin and 1 cup boiling water. Allow it to cool to room temperature before pouring it over the previous chilled layers. Place pan into fridge and allow to set for at least 20 minutes before cutting and removing.

Now you’re ready to use the star cookie cutter!

How to cut Patriotic Jell-O Stars

I LOVED the way this fun dessert looked. The colored layers are just SO cool! Here’s how to do it:

I found it easiest to place the cookie cutter in a cup of hot water and then dry it off before using as it made the Jell-O easier to cut. Be sure to cut completely through ALL layers; otherwise, you may have trouble removing them from the pan.

Helpful Tips for Making Layered Jell-O Stars

These jello stars are a delicious treat. I love the flavors together! They just take a bit of time to make. You can do a few things to make this process go smoothly.

• Make sure you always place your baking dish on a level shelf so the layers will be even as they set up.
• My suggestion would be to cut the shapes you want from the middle and cut the edges into rectangles or squares. I really think that these will be a hit at your 4th of July party!

How to store leftover Patriotic Jell-O Stars

Keep these stored in an airtight container in the refrigerator for 7-10 days!

Can you make this patriotic dessert ahead of time?

Gelatin desserts can be made well in advance, which is nice since these jello stars take a bit of time to make! Make them a day or two in advance, and they will be ready for your Fourth of July party!

Red, White, and Blue Recipes

Knowing what to make come holiday time can be a real stressor. Let these recipes help you with that! 

• Patriotic Pinwheels Star Cookies
• Game Day Jelly Shots
• Patriotic Rice Krispie Treat Stars
• Patriotic Poke Cake
• 4^th of July Strawberries
• Red, White and Blue Cheesecake Salad

This recipe is courtesy of Our Best Bites.

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4th of July Jell-O Stars

Red, White, and Blue Jell-O Stars aka Patriotic Jello Stars: layers of red, white and blue gelatin make up this colorful and fun recipe to serve for Memorial Day, on the Fourth of July, or for any patriotic holiday!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Jello Stars

Prep Time 30 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 137kcal

Author Lynne Feifer

Ingredients

• 3 ounces Berry Blue Jell-O blue raspberry gelatin
• 3 ounces Cherry Jell-O
• 1 cup sweetened condensed milk
• 3 packets unflavored gelatin divided
• 2 ½ cups boiling water separated
• ¼ cup cold water

Instructions

• Spray a 9 X 13-inch baking dish with cooking spray and remove the excess with a paper towel.

Blue Layer

• In a medium bowl, mix one package of the Berry Blue Jell-O with 1 1/4 teaspoons of unflavored gelatin. Add 1 cup of boiling water and stir, mixing until all gelatin has dissolved.
• Pour the contents into the prepared baking dish and refrigerate for 20 minutes, until layer is completely set. Make sure the shelf you set the dish on is level so that the layers will be even as you refrigerate.

White (Milk) Layer

• In another medium bowl, mix 1 cup of boiling water with the 1 cup of sweetened condensed milk.
• In a small bowl, place 1/4 cup cold water and sprinkle 2 packets of the unflavored gelatin over the top. Let it stand for a couple minutes, until the gelatin looks grainy.
• Add 1/2 cup boiling water to the bowl and stir until gelatin dissolves completely.
• Add this mixture to the condensed milk mixture and stir to combine. Set aside and let the contents come to room temperature.
• After the blue layer has set in the refrigerator, pour the condensed milk mixture carefully over it and refrigerate again. Allow it to sit in the fridge for about 20 minutes to set.

Red Layer

• Prepare the red layer by mixing the box of Cherry Jell-O with 1 1/4 teaspoons of unflavored gelatin. Pour in 1 cup boiling water. Allow it to come to room temperature before pouring it over the milk layer. Refrigerate for at least 20 minutes before cutting or removing from pan.
• Once the last layer is set, dip star shaped cookie cutters in a bowl of hot water and dried before cutting into jello. There is a chance that the bottom blue layer may not come out with the cookie cutter. If that happens, just gently and carefully remove it with a sharp knife and add it to the cutout.

Notes

Place the pan on the most level shelf in your refrigerator to chill, so the layers set evenly. 
I recommend putting a piece of tape on one end of your pan, so that you consistently put that end into the fridge first when chilling. 
Nutritional information has been calculated for 12 squares of equal size as the shape of the stars are different and there will also be scraps left to eat in the pan after the cutouts.

I found it easiest to place the cookie cutter in a cup of hot water and then dry it off before using as it made the Jell-O easier to cut.
NOTE – the original recipe with 7 layers has been revised with ingredient amounts and directions now using just three layers. 
The original 7 layer recipe can be found in the post under this recipe card. 
The cookie cutter my be swallowed up by the thickness of the layers which could result in the bottom layer of blue not being completely cut.
Be sure to cut completely through ALL layers otherwise you may have trouble removing them from the pan.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 102mg | Potassium: 96mg | Sugar: 26g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 0.1mg

This post was originally published 6/30/2012. It has been updated in format and with pictures on 6/15/23.
Below is the original recipe for the 7 layers of jello.

INGREDIENTS
2- 3-ounce packages Berry Blue Jell-O
2- 3-ounce packages Cherry Jell-O
14 ounces Sweetened condensed milk
5 Packets unflavored gelatin
Water as directed (boiling and cold water)

INSTRUCTIONS
1. Spray a 9 x 13-inch baking dish with cooking spray and remove the excess with a paper towel.
2. In a medium bowl, mix one package of the Berry Blue Jello with 1 ¼ teaspoons of unflavored gelatin.
Add one cup of boiling water and stir, mixing until all gelatin has dissolved. Pour the contents into the prepared baking dish and refrigerate for 20 minutes, until layer is completely set. Make sure the shelf that you set the dish on is level so that the layers will be even as you refrigerate. Clean your mixing bowl as you’ll be using it again.
3. Meanwhile, in another mixing bowl, mix 1 cup of boiling water with the can of the sweetened condensed milk.
4. In a small bowl, place 1/2 cup cold water and sprinkle 2 packets of the unflavored gelatin over the top. Let stand for 2-3 minutes, until the gelatin looks grainy. Add 1/2 cup boiling water to the bowl and stir until gelatin dissolves completely. Add this mixture to the condensed milk mixture and stir to combine. Set aside and let the contents come to room temperature.
5. After the blue layer of jello has set, pour 1 cup of the condensed milk mixture carefully over the blue layer and refrigerate again. Let sit in the fridge for 15 minutes or until the milk layer has set.
6. As soon as you place the pan into the fridge, prepare the next layer, the red layer, by mixing 1 box of the Cherry Jell-O with 1 1/4 teaspoons of unflavored gelatin and 1 cup boiling water. Allow it to come to room temperature before pouring it over the previous chilled layers. If you begin this step as soon as you return the pan to the fridge each time after a milk layer, the mixture should be room temperature by the time you’re ready to pour. This way you won’t have to worry about it being hot and melting the chilled Jell-O. Pour over the milk layer and refrigerate.
7. Repeat with the milk layer, then blue Jell-O, milk layer, then cherry Jell-O. There will be a total of 7 layers – 4 being the flavored Jell-O and 3 being the milk.
8. Once the last layer has set, cut into cubes or use cookie cutters to make different shapes. Know that if using cookie cutters, that the Jell-O may be too high to cut all the way through with them.

The post Red, White, and Blue Jello Stars appeared first on 365 Days of Baking.

Don’t worry—though there are a lot of steps and more than a handful of ingredients, making these smooth, dreamy bars is easier than you think. I’ll show you exactly how to make perfectly layered Red, White, and Blue Dream Bars step-by-step. So, let’s get started on creating a sweet treat that will be the highlight of your Fourth of July parties, Memorial Day picnics, or other gatherings!

It is a perfect no-bake dessert you can make ahead of time! I’d recommend making it even the day before so that it is well-chilled and set for your gathering.

Want to add something baked to your patriotic celebration? This Firecracker Bundt Cake will definitely add some great color and fun to an already amazing dessert table.

Ingredients for Red, White, and Blue Dream Bars

Before we get started, let’s make sure we have all the ingredients we need to make these delicious bars. Here’s what you’ll need:

For the Crust:

• 1 ½ cups crushed Nilla Wafers (about 45-50 cookies)
• 5 tablespoons of unsalted butter

Blue Raspberry Cream Layer

• 3 ounces blue raspberry JELL-O
• ½ cup boiling water
• ½ cup cold water
• 4 ounces of cream cheese, room temperature
• 10-12 drops of blue food coloring
• 1 cup of Cool Whip or Stabilized Whipped Cream

Cheesecake Layer

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

Cherry Cream Layer

• 3 ounces of cherry JELL-O
• ½ cup of boiling water
• ½ cup of cold water
• 4 ounces of cream cheese, room temperature
• 2 teaspoons red food coloring

Preparing the Crust

The first step to making these Patriotic Jello Cream Bars is to prepare the crust.

1. Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
2. In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds or completely melted. Use a food processor or blender to pulse the Nilla Wafers until they are fine crumbs.
   Stir the cookie crumbs into the melted butter with a rubber spatula well incorporated.
3. Next, pour the crumb mixture into the prepared baking pan and press the crumb mixture down to create an even crust. You’ll want to freeze the crust while preparing the next layer for a minimum of 30 minutes.

Adding the Blue Jello Layer

The next step in Red, White, and Blue Dream Bars is making the blue raspberry cream layer.

Note: The Blue and Red layers are made exactly the same way, though it’s important to make them separately when called for in the recipe.

1. The first step is making the gelatin. Use a 2-cup measuring glass to mix the blue raspberry gelatin with ½ cup of boiling water. Stir until dissolved, then add ½ cup cold water and stir again. Let it cool in the refrigerator for 8-10 minutes, but we don’t want it to set up yet.
2. While the jello cools, beat 4 ounces of cream cheese in a mixing bowl until smooth. Incorporate the cooled blue gelatin slowly into the cream cheese with either an electric mixer or a whisk (though I have had much better results doing it by hand with a whisk!) Add 1 cup of Cool Whip (or try my Stabilized Whipped Cream!) and blue food coloring, then mix until fully incorporated.
3. Once it is completely smooth and even in color, pour the blue cream jello over the frozen crust. Refrigerate for at least an hour.

Cheesecake Layer (White Layer)

Next, it’s time to make the creamy cheesecake layer. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla together until it’s smooth and creamy. Fold in 1 cup of Cool Whip with a rubber spatula.

Place many small dollops of the cream cheese mixture on top of the blue jello layer, then spread evenly with an offset spatula. This helps keep the cream cheese from digging into the blue layer as you spread. Place it back in the refrigerator while you prepare the cherry gelatin layer.

Add the Cherry Jello Layer

They wouldn’t be Red, White, and Blue Jello bars without the red Jello layer!

Follow the same process you used for the blue raspberry layer. Make the gelatin first, then when it’s cool, combine it with softened cream cheese, Cool Whip, and red food coloring as directed until you have a beautiful red layer! Pour it over the cheesecake layer and spread evenly with the offset spatula.

At this point, the bars need to be refrigerated for 8 hours or even overnight!

Decorate and Serve Red, White, and Blue Dream Bars

Now that all the layers are complete, it’s time to serve the dream bars. Start by removing the bars from the pan by lifting the parchment paper out completely. Run a knife under warm not hot water, then dry it off and use it to slice through the red, white, and blue bars.

Make sure to wipe the knife clean between each cut and even run it under warm water each time. Once the bars are cut, carefully remove them from the parchment paper and place them on a serving platter. Top with patriotic sprinkles and serve!

Storing Red, White, and Blue Dream Bars

This red, white, and blue dessert can be stored in an airtight container in the refrigerator for up to 3 days.

Now that you know how to make these delicious Red, White, and Blue Dream Bars, it’s time to get baking. I hope you enjoy making and sharing these dreamy bars with your loved ones this summer. Happy baking!

My Favorite Dream Bar Recipes

I’m kind of known for my dream bars, so check out some of these great desserts next time:

• Orange Creamsicle Dream Bars
• Chocolate Peanut Butter Dream Bars
• Strawberry Cheesecake Dream Bars
• Oreo Pudding Dream Bars
• Red Velvet Cherry Dream Bars

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Red, White, and Blue Dream Bars

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!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Dream Bars

Prep Time 30 minutes minutes

Refrigeration 9 hours hours 30 minutes minutes

Total Time 10 hours hours

Servings 9 people

Calories 504kcal

Author Lynne Feifer

Equipment

• Mixer
• Mixing bowls
• parchment paper
• 8 X 8-inch cake pan

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided. You'll need one cup for each layer.

Nilla Wafer Crust

• 1 ½ cups Nilla Wafer Cookie Crumbs about 45-50 cookies
• 5 tablespoons unsalted butter

Blue Raspberry Cream Layer

• 3 ounces blue raspberry jello
• ½ cup boiling water
• ½ cup cold water
• 4 ounces cream cheese room temperature
• 10-12 drops blue food coloring
• 1 cup Cool Whip

Cheesecake Layer

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

Cherry Cream Layer

• 3 ounces cherry jello can use raspberry if you want to keep that flavor profile, but you'll most likely need a bit more red food coloring.
• ½ cup boiling water
• ½ cup cold water
• 4 ounces cream cheese room temperature
• 2 teaspoons red food coloring
• 1 cup Cool Whip

Instructions

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 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 next layer for a minimum of 30 minutes.

Blue Raspberry Gelatin

• Into a 2-cup measuring glass, mix the blue raspberry gelatin with ½ cup boiling water. Stir until dissolved. Add the ½ cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 8-10 minutes.

Blue Raspberry Cream Layer

• In a mixing bowl, beat or whisk the 4 ounces of the cream cheese until smooth.
• Mix the gelatin again, and very slowly pour it into the cream cheese while mixing everything together. I have used both an electric mixer and a whisk to incorporate the gelatin into the cream cheese and had better results and less cream cheese clumps using some good ol' elbow grease and a whisk.
• Mix in one cup of the Cool Whip or Stabilized Whipped Cream and blue food coloring until well incorporated. You can always add more food coloring if you'd like it a darker hue. Once completely smooth and an even color, pour over the frozen crust. Refrigerate to chill and thicken for a minimum of one hour.

Cheesecake Layer

• In a mixing bowl, beat 8 ounces of cream cheese, the 1 cup confectioners' sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place many small dollops of the cheesecake mixture onto the blue raspberry layer and with an offset spatula, spread evenly. I say many small dollops as opposed to one big one or bigger ones so that as you spread, the cream cheese doesn't dig into the blue gelatin. Place into refrigerator while preparing the red cherry layer.

Red Cherry Gelatin

• Into a 2-cup measuring glass, mix the cherry gelatin with ½ cup boiling water. Stir until dissolved. Add the ½ cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 8-10 minutes.

Red Cherry Cream Layer

• In a mixing bowl, beat or whisk the 4 ounces of the cream cheese until smooth.
• Upon removing the gelatin from the fridge, mix well, and again, using your electric mixer or a whisk, very slowly pour it into the cream cheese while mixing everything together.
• Mix in one cup of the Cool Whip or Stabilized Whipped Cream and 2 teaspoons of red food coloring until well incorporated. Gently pour the cherry cream onto the cheesecake layer and spread evenly with an offset spatula. Place into the refrigerator overnight or for a minimum of 8 hours.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under warm but not hot water as it will start to melt the gelatin. Dry it off, and then slice through the bars, repeating with each cut. This will help make clean cuts. Serve topped with red, white, and blue sprinkles and additional whipped cream, if desired.

Notes

Use the amounts of water in this recipe required to mix the gelatins. DO NOT use the amounts listed on the boxes. It is less than the manufacturer requires, but we want a more stable gelatin and less of it. Also know that if either gelatin mixture is left in the refrigerator for more than 10 minutes, the gelatin will harden and form making it difficult to create creamy and smooth layers.

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 57g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 354mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 944IU | Calcium: 98mg | Iron: 0.1mg

The post Red, White, and Blue Dream Bars appeared first on 365 Days of Baking.

How do I celebrate America’s independence day?

I most often bake cookies, of course. Or, in this case, NOT baking and making a no-bake dessert instead!

SAVE THIS RED, WHITE AND BLUE RICE KRISPY TREATS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I’m a big fan of Rice Krispie cereal treats. They’re one of my favorite no-bake dessert bars and for good reason – they’re an easy dessert to make with just a handful of ingredients. Besides, who can resist those gooey ribbons of marshmallow when you take a bite? Not me!

There are nearly endless ways to customize, shape and decorate krispie treats for any occasion. Today I’m sharing an easy method for turning rice krispies batter into Patriotic Rice Krispie Treat Stars, the quintessential July treats.

You’ll love nibbling on these red, white and blue treats while you watch the fireworks this year!

What do I need?

You only need 5 ingredients to make this no-bake 4th of July dessert.

• Butter
• Mini marshmallows
• Rice Krispies cereal
• Vanilla extract
• Red food coloring
• Blue food coloring

Since we’re going to cut the red white and blue rice krispie treats into stars, you will also need a star shaped cookie cutter. I used a 3 inch star cookie cutter for my treats.

How to Make Easy 4th of July Rice Krispie Treats Stars

To make red, white and blue rice krispie treats, make 3 separate small batches of rice krispie batter. Add red food coloring to one batch, blue to another and leave one batch white.

Press the red rice krispie treat batter into a parchment lined pan. Top with the white batter, followed by the blue. Now let the treats set and cool. Use cookie cutters to shape them. So easy!

What if I don’t have a star shaped cookie cutter?

If you don’t have a star shapes, try cutting a star out of paper with scissors. Place the paper star over the pan of treats and use it as a stencil for cutting the treats into stars. It’s less precise, but still does the job!

The easier solution is to just cut the rice krispie treats into squares instead. They’ll look and taste just as delicious!

How should I store the Patriotic Rice Krispie Treat Stars?

Store homemade rice krispie treats in an airtight container at room temperature. They taste best enjoyed within 3 days. After that they’ll start to get hard and tough to chew.

I don’t recommend freezing rice krispie treats. Some people have success with freezing them, but in my opinion frozen and thawed rice krispie treats don’t taste nearly as amazing as fresh ones!

How can I keep them from sticking to the baking pan?

The sticky marshmallows in rice krispie treats is what makes them so good. It’s also what makes them so prone to sticking to everything—pans, knives, and even your fingers.

To keep these treats from sticking, make sure to line the pan with parchment paper AND give it a light spray with baking spray. Once the treats are set, you can use the parchment paper to life the whole batch right out of the pan. You will be able to flip them upside down, peel of the parchment and cut without much mess.

What other variations can I make?

These aren’t just for patriotic holidays, you can change the colors of the layers for other holidays or celebrations. Use red and green for Christmas, pink and red for Valentine’s Day, green for St. Patrick’s Day—you get the idea.

Changing up the shape is easy with different kinds of cookie cutters, too. Think hearts, circles, diamonds, flowers. . .whatever fun cookie cutters you have on hand!

More Tips and Tricks

• Use good quality, FRESH marshmallows. It makes a difference! If your bag of mini marshmallows has been sitting in the cupboard for a while, it’s time to toss them and replace with a fresh batch.
• Mix the rice cereal into the marshmallow mixture right away. The warm butter and marshmallow mixture will start to cool quickly, so work fast!
• Butter your spoon and knife. Use a buttered spoon or some buttered wax paper to flatten the cereal mixture in the pan. The butter keeps the cereal from sticking. A buttered knife is also helpful for cutting the sticky treats neatly.

Red, White and Blue Desserts

I mentioned before that I celebrate July 4th the same way I celebrate just about every other holiday—dessert!

My absolute favorite dessert to celebrate patriotism and to eat all summer long is this fresh Berry Trifle. Fresh strawberries and blueberries, whipped cream, vanilla pudding and homemade pound cake make this an easy dessert that is absolutely perfect for a crowd.

Any dessert is appropriate for the 4th of July and Memorial Day as long as it’s red, white and blue, right? Take this Patriotic Poke Cake. Red cherry pie filling in the middle and a red, white and blue topping make it an instant hit.

If you like the striped layers in today’s Patriotic Rice Krispie Treats, you’ll love the look of this patriotic dessert, my Patriotic Layer Cake. Good news: it tastes even better than it looks, if you can believe it!

For an even easier dessert idea, check out my Red, White and Blue Berry Delight recipe. The layers of pound cake, and berries with homemade whipped cream are a summertime dessert staple.

You can use the same cookie cutter from today’s recipe to make other patriotic desserts like these Easy Jello Stars and my favorite Patriotic Pinwheels and Star Cookies!

No cookie cutter? This Red, White and Blue Cheesecake Salad with fresh berries is super simple, and so refreshingly light that you’ll want to serve it all summer long.

Rice Krispie Treats and other desserts

Need a little more inspiration for your dessert menu? Here are a few tried and true recipes you’ll want to make (and eat!) over and over again. You might just find a new favorite rice krispie treat recipe among them!

• Reese’s Peanut Butter Rice Krispies Treats
• Cake Batter Rainbow Rice Krispie Treats
• Butterfinger Rice Krispies Treats
• Cinnamon Rice Krispies Treats
• S’Mores Rice Krispie Treats
• Lemon Meringue Rice Krispie Treats
• Oreo Peppermint Christmas Rice Krispies Treats

In the mood for something different? You’ll love these other crowd-pleasing desserts too!

• Funfetti Ooey Gooey Bars
• Blueberry Almond Dream Bars
• Pina Colada Cupcakes
• No Bake Raspberry Cream Dream Bars
• Strawberries Lenox Shortcake
• Easter Egg Hunt Surprise Cookies
• No-Bake Lemon Cheesecake
• No Bake Peanut Butter S’Mores Cookies

Everyone will love this easy fourth of July dessert. These patriotic star rice krispie treats are a delicious treat that are sure to impress your party guests, and fun to bring to any July BBQ.

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Patriotic Rice Krispie Treat Stars

These 4th of July Rice Krispie Treats are a red, white and blue spin on a classic childhood favorite. Chewy, sweet and colorful Patriotic Rice Krispie Treat Stars are a yummy dessert and just what you need to complete your 4th of July dessert table!

Course Dessert

Cuisine American

Keyword Patriotic Rice Krispie Treat Stars, Red, White, and Blue Rice Krispie Treats, RIce Krispies Treats

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 stars

Calories 613kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 9 X 13-inch baking dish
• parchment paper
• Large pot
• 3-inch star cookie cutter
• large spoon or silicone spatula
• cutting board

Ingredients

• ¾ cup butter divided
• 15 cups mini marshmallows divided
• 12 cups Rice Krispies cereal divided
• 1 ½ teaspoons clear vanilla extract divided, can also use pure vanilla extract, but color may differ slightly
• 8-9 drops red food coloring
• 6 drops blue food coloring

Instructions

• Line a 9×13-inch pan with parchment paper. Spray lightly with cooking spray. 
• In a large pot, start to melt ¼ cup butter over medium-low heat. Once melted, add 5 cups of the mini marshmallows to the butter, stirring often. Once the marshmallows are almost melted, reduce the heat to low. Add ½ teaspoon of vanilla and the red food coloring, a few drops at a time, and mix well. If needed, continue to add drops of food coloring until you reach the desired color. Remove from heat. Mix in 4 cups of the cereal. Stir until the cereal is well coated. Pour into the parchment lined pan. Spread evenly while pressing down firmly, and smooth the top using the back of a buttered spoon.
• Repeat the same process, leaving the second batch white. Pour the white batch on top of the red layer. Press down smoothly and evenly.
• Repeat the process one last time with the blue food coloring. Place on top of the white layer. Press firmly and smooth out the top layer.
• Add sprinkles to the top, if desired, pressing them down to stick.
• Allow to cool completely at room temperature for about an hour.
• Remove the treats from the pan (use a knife to cut around the edges if needed). Gently peel off the parchment paper and place on a cutting board.
• Cut the treats into star shapes using a cookie cutter. If the cutter isn’t deep enough to completely reach the bottom of the pan, create an indentation with the cutter to use as a stencil, and then cut it out completely using a knife. If desired, you can also just cut them into squares.

Nutrition

Serving: 1star | Calories: 613kcal | Carbohydrates: 112g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 433mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 58g | Vitamin A: 3326IU | Vitamin C: 27mg | Calcium: 10mg | Iron: 13mg

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