This Strawberry Crunch Topping is a quick, no-bake topping. I’m sure you’ve seen it on those Strawberry Shortcake Bars you can buy from the ice cream truck or at the grocery store. This topping is perfect for vanilla ice cream, a mix-in for yogurt, or honestly, a snack straight from the spoon! It’s crisp and crumbly, has a great flavor, and is just outright delicious!

I prefer to use my food processor to make this crunchy topping, as it results in the perfect combination of ingredients while keeping that crunchy texture. Don’t have a food processor, you can use a blender.

Ingredients for Homemade Strawberry Crunch Crumbles

Here are the simple ingredients I use to make this delightful crunch:

• Freeze-dried strawberries: These bring real strawberry flavor and natural tartness. I try not to grind these to powder, but keep some texture.
• Vanilla Oreos or Golden Oreo cookies: I love these sweet, creamy, and familiar cookies. They balance the berry flavor without overpowering it.
• Strawberry Jell-O powder: I use this as a strawberry gelatin mix as a flavor booster, not the star. It also adds some more of that pink color. See below for substitutions if you need to avoid gelatin.
• Melted butter: I use just enough to bind everything together. Use too much and the crunch turns greasy.
• Salt: Just a tiny pinch makes the strawberry flavor pop instead of tasting flat.

See my printable recipe card at the bottom of this post for a detailed list of ingredients!

How to Make No-Bake Strawberry Crunch Topping

This no-bake recipe is quick and easy to make. Here’s how:

1. First, I place the freeze-dried strawberries and Oreos into my food processor and pulse until coarse crumbs form.
2. Next, I add the strawberry Jell-O powder and salt, then pulse briefly to combine.
3. Now I pour in the melted butter and pulse just until the mixture holds together if I press it. Finally, I spread out the crumb mixture on a plate or baking sheet and put it in the fridge to chill for 10-15 minutes before serving it.

Recipe Notes

• If I needed to avoid gelatin, I would skip it and add extra freeze-dried strawberries instead. To deepen the color, consider using a pinch of beet powder.
• For extra crunch, I add a tablespoon of crushed cornflakes. I know that sounds weird, but it works!
• If my crumbs look shiny or wet, I know I added too much butter. Add a few dry cookie crumbs to save it. I know I have the perfect balance when it smells like strawberry candy, not butter.

FAQs

How do I store Strawberry Crunch Topping?

I store it in an airtight container at room temperature for up to 5 days. If it softens, I spread it on a plate for a few minutes to dry out. Do not refrigerate long-term, or it will clump.

Can I freeze Strawberry Crunch?

Technically, yes, but the texture suffers. It’s best fresh or stored dry at room temperature.

What are some ways I can use this topping?

• Sprinkle over vanilla or strawberry ice cream
• Use as a cheesecake or no-bake pie topping, or for other favorite desserts
• Add it to yogurt parfaits
• Roll cake pops or truffles in a thin layer of crumbs
• Spoon it over pancakes with whipped cream

Strawberry Recipes You’ll Love

I love using fresh strawberries in my baking, especially when it’s strawberry season! Here are some recipes I think you’ll love:

• Strawberry Bars
• Easy Strawberry Scones
• Strawberry Pretzel Pie
• Strawberry Banana Bread
• Strawberry Danish Hearts

If you tried this Strawberry Crunch Topping, let me know how you liked it in the comments, or leave a recipe review below!

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Strawberry Crunch Topping

Strawberry Crunch Topping is a sweet and crunchy treat made of freeze-dried strawberries, Golden Oreos, and strawberry Jell-O. Full of strawberry flavor it's delicious on ice cream and other desserts!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Topping

Prep Time 10 minutes minutes

Chill Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup freeze-dried strawberries
• 10 Vanilla or Golden Oreos
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons unsalted butter, melted
• pinch of salt

Instructions

• Place freeze-dried strawberries, Oreos in a food processor. Pulse until coarse crumbs form.
• Add strawberry Jello powder and salt. Pulse briefly to combine.
• Pour in melted butter and pulse just until the mixture holds together when pressed.
• Spread on a plate and chill for 10 to 15 minutes before using.

Notes

• Store in an airtight container at room temperature for up to 5 days. If it softens, spread it on a plate for a few minutes to dry out. Do not refrigerate long term or it will clump.
• This recipe makes about 1 ½ cups. Nutritional information has been calculated for 2 tablespoons per serving.

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg

The post Strawberry Crunch Topping appeared first on 365 Days of Baking.

No Bake Cookie Recipes

1. No Bake Peanut Butter Cornflake Cookies
2. No Bake Chocolate Bourbon Balls
3. No Bake Chocolate Peanut Butter Cornflake Cookies
4. No Bake Peanut Butter S’Mores Cookies

Chocolate Cookie Recipes

5. Brownie Mix Cookies
6. Chocolate Cherry Crinkle Cookies
7. Chocolate M&M Christmas Cookies
8. Chocolate Spritz Cookies
9. Peppermint Chocolate Biscotti
10. Oreo Chocolate Chip Cookies
11. Peanut Butter Chip Chocolate Cookies
12. Chocolate Dipped Orange Cookies
13. Chocolate Cherry Cookies
14. Frosted Oreo Cookies
15. Cosmic Brownie Cookies
16. Wasabi Chocolate Crinkle Cookies
17. Double Chocolate Peppermint Kisses
18. Double Chocolate Almond Cookies
19. Soft and Chewy Chocolate Chip Cookies
20. Dark Chocolate Cherry Oatmeal Cookies
21. Double Chocolate Peppermint Cookies
22. Chocolate Cherry Thumbprints
23. Chocolate Caramel Turtle Tassies

Christmas Cookie Recipes

24. Peppermint Frosted Sugar Cookies
25. Cranberry Ginger Pistachio Sugar Cookies
26. Linzer Cookies
27. Pebernødder
28. Spritz Cookies
29. Lace Cookies
30. Whipped Shortbread
31. Vanilla Cut-Out Sugar Cookies
32. Peppermint Blossom Cookie
33. Christmas Sprinkle Cookie
34. Stained Glass Cookies
35. Cream Cheese Meltaways
36. Peppermint Sugar Cookie Cups
37. French Butter Cookies
38. Italian Pizelles
39. Cornflake Wreaths
40. Coconut Macaroons
41. Gingerbread Biscotti
42. Viennese Crescents
43. Chai Snickerdoodles
44. Cream Cheese Cookies
45. Ginger Molasses Snickerdoodles
46. Bourbon Toffee Cookies
47. Oatmeal Cranberry White Chocolate Chip Cookies
48. Peanut Butter Sandwich Cookies

Celebration Cookie Recipes

49. Funfetti Birthday Cookies
50. Fluffernutter Sandwich Cookies
51. Root Beer Float Cookies
52. Peanut Butter Crinkle Cookies
53. Lemon Coconut Sugar Cookies
54. Lemon Sugar Snaps
55. Peanut Butter M&M Cookies
56. Caramel Apple Pie Crust Cookies
57. Fruity Pebble Cookies
58.Apple Peanut Butter Oatmeal Cookies
59. Carrot Cake Mix Cookies
60. Lemon Cookies
61. Funfetti Cookies
62. Old Fashioned Peanut Butter Cookies
63. Pumpkin Crinkle Cookies
64. 3 Ingredient Sugar Free Peanut Butter Cookies
65. Lemon Cake Mix Cookies
66. Apple Cinnamon Oatmeal Cookies
67. 13 Minute, 3 Ingredient Peanut Butter Cookies

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The post 65+ Cookie Recipes appeared first on 365 Days of Baking.

Similar to my extremely popular Chocolate Peanut Butter Dream Bars that started it all, this baby is an easy seasonal dessert recipe everyone will love.

AND, if you’re on team Cool Whip Haters, this Stabilized Whipped Cream is a great substitute. Made with cream cheese instead of gelatin, this homemade whipped cream is like a really rich whipped topping and can be used in any of my dream bar recipes.

After all these years and over a dozen Dream Bar desserts later, can you believe it’s taken me this long to come up with one specifically for Fall and Thanksgiving? I certainly can’t. Seems like I’ve made a dream bar recipe for nearly every occasion. Hence the reason I had to make these. After all, if pumpkin spice lattes are super popular this time of year, why can’t a pumpkin pie dream bar be up there as well?

Cookie and Cream lovers go nuts for these Oreo Pudding Dream Bars. They’re definitely one of my favorites, too. Besides the Dream Bars I’ve mentioned, I’ve also made Banana Pudding Dream Bars, Peanut Butter Cookie Dough Dream Bars, and Black Forest Dream Bars.

If you’re a pumpkin lover, I think you’re really going to love this easy pumpkin lasagna. With each bite, you’ll taste layers of deliciousness and might even want to lick your plate clean. You can even make your own Homemade Pumpkin Spice to add to it, too!

What do I need to make this easy pumpkin lasagna?

• Gingersnap Cookies
  You could also use graham crackers or Nilla Wafers
• Butter
• Instant Pumpkin Spice Pudding Mix
  Can be found at your local Walmart, possibly your local grocery store or possibly on Amazon. If you can’t find it, you can also use instant butterscotch or vanilla puddings.
• Milk
  Only use the amount directed in my recipe, NOT the amount on the pudding package.
• Cream Cheese, room temperature
• Confectioners’ Sugar
• Pure Pumpkin, NOT Pumpkin pie mix
• Pure Vanilla Extract
• Pumpkin Spice
• Cool Whip of my Stabilized Whipped Cream recipe.
• Chopped Pecans, toffee bits, and additional crushed Gingersnap cookies for garnish

How do I make this easy pumpkin dessert?

1. Line a square baking pan with a piece of parchment paper and crush the gingersnap cookies into fine crumbs using a food processor or blender. In a small bowl, mix together the melted butter and cookie crumbs. Pour into the baking dish and press crumb mixture into the bottom of the pan make an even layer. Place into the freezer to harden for at least 30 minutes.
2. In a medium bowl, mix the pudding and milk together. Place into the refrigerator to set.
3. In a large bowl, using a stand mixer or hand mixer, beat the cream cheese until smooth. Add the pumpkin purée, confectioners’ sugar, vanilla, and pumpkin pie spice. Mix well, and fold in one cup of the Cool Whip.
4. To assemble the filling ingredients, place dollops of the cream cheese pumpkin mixture on top of the cookie crust, and spread.
5. Gently spread the pudding on top.
6. Cover with the remaining Cool Whip or Stabilized Whipped Cream.
7. Refrigerate for a minimum of 4 hours. Sprinkle with chopped pecans and crushed gingersnap cookies before serving.

Tips to make this Pumpkin Dream Bar Recipe –

• This recipe can easily be doubled! Just use a 9 X 13-inch baking dish and double all of the ingredients.
• To easily remove the bars from the pan and easy slicing, line the pan with parchment paper. Leave the parchment a little longer up the sides so you can lift the whole dessert from the pan.
• For a complete Fall flavored crust, use gingersnap cookies. If you don’t like gingersnaps, you can use graham cracker crumbs or Golden Oreo cookie crumbs. Personally, I really liked the extra flavor the gingersnaps added.
• The crust will harden after just 30 minutes in the freezer.
• When making the pudding, be sure to use the 1 ½ cups of milk called for in the recipe and not as directed in the instructions on the box. We want the pudding to be a bit thicker, so that it will slice easily and won’t be the slightest bit runny.
• When combining the pumpkin cheesecake ingredients, be sure to scrape the sides of the bowl and bottom to make sure all ingredients are well blended. Then fold in the Cool Whip with a rubber spatula.
• Refrigerate the bars for a minimum of four hours to harden, but overnight is best.
• It’s a perfect make-ahead dessert during your busy holiday season.
• Also, if you’re short on time, you can place the finished dessert into the freezer for an hour and a half and then serve.

How do I store this layer bar?

To store leftovers (if there are any!), cover tightly with plastic wrap or transfer to an airtight container. They will last in the refrigerator for up to 5 days.

More Pumpkin Recipes

Looking for more delicious pumpkin recipes this Fall season? I’ve got you covered!
Do you want to bake a pumpkin cake? Make these Pumpkin Chocolate Chunk Cake or my absolute pumpkin favorite, this Chai Spiced Pumpkin Cake.

I’ve also got pumpkin for breakfast with these delicious moist Dairy-Free Pumpkin Muffins. This Pumpkin Spice Baked French Toast is always a favorite around here come Fall!
This Cream Cheese Pumpkin Bread is delicious with your morning cup of coffee or afternoon tea.

More Ideas to Use Up the Leftover Pumpkin

Since I only used a ¼ cup of pure pumpkin in this pumpkin dream bar recipe, you’re sure to have some left after opening a new can. We have a dog named, Logan, and when he has tummy issues pumpkin is great for getting him back on track.

I have this collection of Homemade Dog Treats and some of them use pumpkin. I also stick any extra pumpkin in ice cube trays and place into the freezer for future use if I don’t need it right away.

Dream Bar Recipes – My Favorite Desserts

If you like this pumpkin lasagna, this Peppermint Dream Dessert that is perfect for Christmas. Looking for a dream bar with an alternative to sugar than you need to put these Cranberry Orange Dream Bars on your menu!

Red Velvet Cherry Dream Bars are a must for your sweetheart on Valentine’s Day. The Irish and anyone celebrating St. Patrick’s Day will love these Chocolate Mint Dream Bars and Irish Cream Dream Bars.

Colorful and fun Circus Animal Cookie Dream Bars would be great for Easter or any child’s (or adult’s!) birthday celebration. Summer calls for this 365 fan favorite, Strawberry Cheesecake Dream Bars. You can’t go wrong when fresh strawberries are in season.

And these Orange Creamsicle Dream Bars will surely transport you back to your childhood and running up to the ice cream truck.

This cheesecake-like pumpkin dessert will be a huge hit this time of year. It’s a delicious Pumpkin Dream Bar recipe that couldn’t be more perfect for pumpkin season.

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No Bake Pumpkin Lush

These No Bake Pumpkin Lush will be your new go-to Thanksgiving dessert. It's an easy layered dessert recipe with a Gingersnap cookie crust. With layers of pumpkin cheesecake, pumpkin spice pudding. and Cool Whip it's a creamy treat everyone will love.

Course Dessert

Cuisine American

Keyword Pumpkin Lush

Prep Time 45 minutes minutes

Refrigeration 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 9 people

Calories 324kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ⅓ cups crushed Gingersnap cookie crumbs about 25 cookies depending on their size.
• 5 tablespoons unsalted butter

Pudding Layer

• 3.4 ounce package Pumpkin Spice Pudding Mix Can use butterscotch pudding if you can't find pumpkin spice pudding.
• 1 ½ cups milk

Pumpkin Cream Cheese Layer

• 6 ounces cream cheese room temperature
• ½ cup confectioners' sugar
• ¼ cup pure pumpkin puree
• ½ teaspoon pure vanilla extract
• ¾ teaspoon pumpkin spice
• 1 cup Cool Whip from container below
• 8 ounces Cool Whip divided
• Chopped pecans and additional crushed Gingersnap cookies for topping, if desired

Instructions

• Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.
• In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.
• Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.
• Place into freezer for a minimum of 30 minutes to harden.

Pudding Layer

• In a medium mixing bowl, combine the pudding mix and milk called for in the directions, and whisk until well combined. Refrigerate for a minimum of 10 minutes.

Pumpkin Cream Cheese Layer

• In a mixing bowl, beat the cream cheese until smooth.
• Add the confectioners' sugar, pumpkin puree, vanilla, pumpkin spice and mix until well combined. With a rubber spatula, fold in one cup of the Cool Whip until completely combined.

Assembly

• Place dollops of the pumpkin cream cheese on top of the frozen cookie crust and spread evenly to all sides of the pan.
• Place the pudding on top of the cream cheese and spread.
• Cover completely with remaining Cool Whip.
• Place into refrigerator for a minimum of four hours (or overnight is best) or into the freezer for an hour and a half.
• Sprinkle with chopped pecan pieces and additional crushed Gingersnap cookies, if desired.

Notes

I’ve been able to find Pumpkin Spice Pudding at our local Walmart and possibly on Amazon.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 332mg | Potassium: 179mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1617IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

The post No Bake Pumpkin Lush appeared first on 365 Days of Baking.

We are well into summer, and this time of year just screams ice cream to me. Banana splits were something that never really excited me as a kid. I preferred my strawberry sundaes.

But this cake…oh, this cake. It has all the flavors of a classic banana split, but it’s better! It was a huge hit with my family, and I know it will be with yours, too!

This cake was surprisingly easy to put together; just make sure you make it the day before you want to serve it because each layer needs to set. The entire cake will have to freeze overnight which makes it the perfect make-ahead dessert.

You can even make your own low carb and sugar free Keto Strawberry Ice Cream to use in it, too.

Want a no bake banana split dessert without the ice cream? Make this layered Banana Split Cake with a graham cracker crust and vanilla cheesecake filling. Everyone will love the flavor combination.

Banana Split Cake Ingredients

Make sure you have room in your freezer to store plenty of ice cream for this recipe! Here’s what you need to make this tasty cake:

For the crust

• 1 ½ cups graham cracker crumbs
• 1 ½ tablespoons of sugar
• 6 tablespoons unsalted butter, melted

For the Cake

• 6-8 vanilla ice cream sandwiches (cut in half) – how many will depend on the size of the sandwiches
• 3 cups chocolate ice cream, softened
• 2 ½ bananas cut into slices
• 8 ounces of crushed pineapple, drained
• 8 cups of strawberry ice cream (about 1 ½ 48-ounce cartons)
• Full recipe of Stabilized Whipped Cream (or 1 container of Cool Whip)
• 1 banana, sliced lengthwise and cut into half moons
• ½ cup pineapple tidbits, drained
• 1/3 cup of strawberry sundae topping

Toppings (Optional)

Your favorite banana split toppings: chocolate syrup, hot fudge sauce, caramel sauce, whipped cream, maraschino cherries, chopped nuts.

How to make Banana Split Ice Cream Cake

Start with a 10-inch springform cake pan. Spray the sides of the pan with cooking spray so that the parchment will adhere to it. Use a parchment circle for the bottom of the pan, then cut parchment paper into 2-inch strips to line the sides. You can also use a single 2-inch-wide strip that is 33 inches long.

Add the graham cracker crust: Mix graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix until well combined. Pour the crumb mixture into the pan and press into the bottom of the pan to form an even layer, then freeze to harden for 30 minutes.

Assembling the Cake

Next, cut those ice cream sandwiches in half and place them cut-side down around the edges of the pan.

Place the softened chocolate ice cream on top of the graham cracker crust, then smooth it with an offset spatula or the back of a spoon. Top with a layer of banana slices, then gently spread the drained crushed pineapple over the banana slices. Freeze for at least 30-45 minutes.

Next, remove the cake from the freezer and spread 8 cups of softened strawberry ice cream over the pineapple layer, covering the tops of the ice cream sandwiches. At this point, freeze the undecorated cake overnight.

Banana Split Cake Toppings

Before removing the cake from the freezer, make the Stabilized Whipped Cream and place it into a piping bag with a large tip. I used a Wilton 4B.

Remove the ice cream cake from the springform pan. After it’s removed from the pan, turn it right side up. (More detailed directions are in the recipe card).

Slice the remaining banana lengthwise, then into half-moons and gently mix with the ½ cup of pineapple topping.

Pipe the whipped cream along the outer circle of the cake top. Sprinkle with nuts (if desired) and top with cherries.

Spoon the banana/pineapple mixture in a circle, leaving room to add the strawberry sundae topping in the center. Return the cake to the freezer for at least 30 minutes before serving.

To slice the cake, use a large, hot knife. Clean it off in between cuts to allow for clean slices. If desired, drizzle with chocolate syrup or hot fudge sauce before serving.

TA-DA! I think this must be one of the most magnificent creations I’ve ever made. It was spectacular on the outside, but even more exciting to see the layers when I cut into it.

Helpful Tips

Thanks to Brown Eyed Baker for her tips and tricks on putting this cake together!

• To soften the ice cream, I removed the containers from the freezer to sit on the counter for about 7 minutes before I needed to use them. Your house temperature might change this time a few minutes in either direction. You can also use the microwave and soften the cartons in increments of 10 seconds until soft. But no longer than 10 seconds – you don’t want soup!

• Ice cream sandwiches don’t need to soften first. Remove them from the freezer, unwrap them, cut them in half, then return the sandwiches to the freezer until you’re ready to use them.

• To slice, use a large hot knife. I found it easiest to submerge the blade in hot water and then wipe it off between cuts to allow for clean slices.

How to store leftover Banana Split Ice Cream Cake

Store leftovers in the freezer. It’s probably easiest to store this in a large freezer-safe container (like an old ice cream bucket) or cut it into individual slices and store it that way. Depending on the toppings, this cake will last 1-2 weeks in the freezer!

Try these yummy banana recipes next time:

If you love banana splits, you might also enjoy these tasty banana treats:

• This Easy Homemade Banana Pudding is so much better than store bought with layers of Nilla Wafers, a creamy banana pudding, and fresh whipped cream.
• Banana Tres Leches Cake is a three milk cake made next level with the addition of bananas in the cake and toasted coconut on top.
• This Banana Cake with Cream Cheese Frosting is my all-time FAVORITE cake and the want I want every birthday, so I’ll make it myself.
• You’ve had a Pineapple Upside-Down Cake, but have you had a Peanut Butter Upside-Down Banana Cake? You’ll love the peanut butter cake topped with caramelized bananas. It’s a cake Elvis would have loved!
• Banana Pudding Dream Bars are one of my favorites in all of my no bake Dream Bar recipes. The Oreo cookie crust, banana cheesecake, pudding fresh bananas and whipped topping make this showstopper dessert perfect for any occasion.

I used to rate everything I made on a scale of 1 -4 and this Banana Split Ice Cream Cake earned 4 rolling pins!
It was delicious and all the flavors of a banana split were definitely in there.
Feel free to add more or less of the sundae toppings, change the flavors of the ice cream and add other things to make it all your own. 

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Banana Split Ice Cream Cake

Banana Split Ice Cream Cake: Ice cream sandwiches surround the outside with layers of chocolate and strawberry ice cream, with bananas, pineapple, and strawberry sundae toppings in the middle. Top it all off with whipped cream and cherries, and it’s the perfect summertime treat!

Course Dessert

Cuisine American

Keyword Banana Split Ice Cream Cake

Prep Time 30 minutes minutes

Freezing 9 hours hours 15 minutes minutes

Total Time 9 hours hours 45 minutes minutes

Servings 12 servings

Calories 711kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• 1 ½ tablespoons sugar
• 6 tablespoons unsalted butter melted

Cake

• 6-8 vanilla ice cream sandwiches cut in half. How many you use will depend on the sizes of the sandwiches.
• 3 cups chocolate ice cream softened
• 2 ½ bananas cut into slices about 1/4 – 1/2-inch thick
• 8 ounces crushed pineapple drained
• 8 cups strawberry ice cream softened (about 1 ½ 48 oz cartons)
• Full recipe of Stabilized Whipped Cream Can also use Cool Whip, if desired.
• 1 banana sliced lengthwise and cut into half moons
• ½ cup pineapple tidbits drained
• ⅓ cup strawberry sundae topping
• ⅓ cup chopped peanuts if desired
• 12 maraschino cherries
• chocolate syrup

Instructions

• Spray the sides and bottom of the springform pan with cooking spray.
• Cut a circle in some parchment paper by placing the 10-inch springform pan on top and trace around it. Place the circle into the bottom of the pan.
• Cut a 2-inch strip or strips in the parchment so that the final length is about 33 inches to line the side of the pan.

Crust

• In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and mix until well combined.
• Pour the crumb mixture into the pan and flatten so that the bottom is completely covered. Place into the freezer to harden for 30 minutes.

Assembling the Cake

• Place the ice cream sandwich halves cut side down against the side of the pan.
• Working quickly, place the chocolate ice cream on top of the graham cracker crust and smooth with the back of a soup spoon.
• Top with a single layer of the 2 ½ sliced bananas. Gently spread the drained, crushed pineapple over the banana slices. Place the cake into the freezer for at least 30 – 45 minutes.
• Remove from freezer and spread 8 cups of the softened strawberry ice cream over the pineapple layer. Place into the freezer overnight – the longer the better.
• Before bringing the cake out to decorate, make the Stabilized Whipped Cream, and put into a piping bag with a large tip. I used Wilton 4B.

To Remove the cake

• Place the springform pan upside down onto a plate or cutting board. Wrap two damp hot kitchen towels around the pan and allow to sit for about 15 seconds or so until the pan can easily be removed from the pan.
• Put a cake plate or serving plate up against the crust and gently flip the cake with cutting board (plate, whatever you’ve used) so that it is now right side up.
• Slice the remaining banana lengthwise and then into half-moons and mix with the 1/2 cup drained pineapple tidbits.
• Starting from the outside, pipe the stabilized whipped cream, sprinkle with nuts, if using, and top with cherries. Spoon the banana pineapple mixture in a circle leaving room for the ⅓ cup of strawberry sundae topping in the middle.
• Return to freezer for at least 30 minutes before serving.
• To slice, use a large hot knife. I found it easiest to submerge the knife in hot water and then wipe it off between cuts to allow for clean slices.
• Serve drizzled with chocolate syrup, if desired.

Notes

To soften the ice creams, I removed them from the freezer to sit on the counter for about 7 minutes before I needed to use them, but be mindful of your house temperature, it could be more or could be less. You can also use the microwave in increments of 15 seconds to soften. Unwrap the ice cream sandwiches beforehand and place them on a plate, leaving them on the wrapper. Put the plate into the freezer and cut them in half before ready to use. The sandwiches do not need to be softened.

Nutrition

Serving: 1serving | Calories: 711kcal | Carbohydrates: 113g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 454mg | Potassium: 636mg | Fiber: 5g | Sugar: 51g | Vitamin A: 590IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 2mg

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias
This post was originally published 7/15/2015, and has been updated in format and with pictures on 6/2/23.

We don’t have a local homemade ice cream shop close to us here in Phoenix, so I found myself staring at the freezers in Walmart the other day when it came to me – create a banana split ice cream cake using Blue Bunny ice cream! I knew the family would love it.

It was easy to put together, just make sure you make it the day before you want to serve it because each layer needs to set and the entire cake will have to freeze overnight.
You’re going to start with a 10-inch springform pan. Spray the sides of the pan with cooking spray so that the parchment will adhere to it.

The post Banana Split Ice Cream Cake appeared first on 365 Days of Baking.

You know by now how much I love Dream Bars– they are family favorites! You can find pretty much any flavor you want here on the blog (and always be on the lookout for more of them, too!).
Well, that list of desserts wouldn’t be complete without these Lemon Dream Bars. Make them with Cool Whip or my Stabilized Whipped Cream instead!

What ingredients do I need for Lemon Cheesecake Bars?

You will need the following ingredients to make these sweet dream bars:

• Lemon Oreos
• Salted or unsalted butter
• Cream cheese
• Pure vanilla extract
• Confectioner’s sugar
• Whipped topping (or Stabilized Whipped Cream Recipe)

For the Lemon Curd:

• Salted butter
• Granulated sugar
• Lemon zest
• Large eggs (plus one egg yolk)
• Fresh lemon juice

How to make this easy no-bake dessert

This recipe has three important parts—the crust, the lemon curd, and the cheesecake filling. We will go over how to make each part before we assemble it.

Make the Lemon Cookie Crust

1. Prepare an 8×8 square pan by lining it with parchment paper. This will allow you to lift the bars out of the pan and cut them evenly into squares. You can also spray the dish with cooking spray.
2. Melt the butter in a microwave-safe dish for about 30 seconds. Stir and cook for an additional 15 seconds or until it melts completely.
3. Place 24 whole Lemon Oreos into the bowl of a food processor and pulse until they are fine crumbs. Add the cookie crumbs to the melted butter and stir with a rubber spatula until combined. Press the prepared crust mixture into the pan, making sure to spread evenly to the edges, and place the pan in the freezer to set for 30 minutes.

How to make Lemon Curd

Next, we’ll make homemade lemon curd. If you’ve never made your own curd before, don’t panic! It’s not as hard as you think.

1. Melt the butter in the microwave in a small bowl, then whisk the sugar and lemon zest together in a separate medium glass bowl until well coated. Combine eggs and the extra yolk with the sugar, add lemon juice and mix again. Slowly add the cooled melted butter to the lemon mixture and stir until smooth.
2. Microwave this mixture at 50% power for one minute, then remove it from the microwave and stir. Repeat microwaving and stirring a minute at a time for 3-4 minutes. You are done microwaving when the mixture is thick enough to coat the back of the spoon.
3. Remember, the bowl may be HOT, so use caution when removing it. Let the curd cool, and it will thicken as it cools to a spoonable consistency. You will use about 1 ½ cups of the curd in this recipe, and any leftovers can be stored in an airtight container in the fridge for up to 3 weeks.

How to make the Vanilla Cheesecake Filling

Place cream cheese, confectioners’ sugar, and vanilla extract into a large bowl and beat until combined. Scrape down the sides and bottom of the bowl as needed. Fold in 1 cup of the whipped topping with a rubber spatula until mixed.

Let’s assemble the Lemon Dream Bars!

1. Remove the crust from the freezer and place dollops of cheesecake filling onto the crust. Use an offset spatula to spread the cheesecake evenly to the edges of the pan.
2. Spoon the cooled lemon curd over the cheesecake filling and gently spread it to the corners of the pan.
3. Place dollops of whipped topping on top and spread evenly over the dessert. Refrigerate the dream bars for at least 2 hours.
4. Place 8 whole Lemon Oreos into a zippered sandwich bag and crush them into coarse crumbs with a rolling pin. Sprinkle these over the top of the dessert before serving along with some fresh lemon zest.

How to store these layer bars

To store leftovers (if there are any!), cover them tightly with plastic wrap or transfer them to an airtight container. They will last in the refrigerator for up to 5 days.

My Favorite Dream Bar Recipes

If you like this lemon cheesecake lasagna, try this Peppermint Dream Dessert next time for a winter or holiday treat. Looking for a dream bar with a sugar alternative? Then you need to put these Cranberry Orange Dream Bars on your menu!

Red Velvet Cherry Dream Bars are the perfect romantic treat for Valentine’s Day. These Chocolate Mint Dream Bars are great for a St. Patrick’s Day party!

Colorful and fun Circus Animal Cookie Dream Bars would be great for Easter, family reunions, or birthday parties! Summer is the perfect season for this 365 fan-favorite, Strawberry Cheesecake Dream Bars.

And these Orange Creamsicle Dream Bars remind me of carefree summer days and chasing after the ice cream truck!

More Lemon Desserts

If you love zesty lemons, you’ll love these sweet treats:

• Lemon Marshmallow Poke Cake
• Lemon Meringue Cheesecakes
• Lemon Cake Mix Cookies
• Lemon Poppy Seed Scones
• Easy Lemon Bars

These Lemon Cheesecake Bars are made even better with homemade lemon curd. They’re a no bake dessert that will wow friends and family again and again.

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Lemon Dream Bars

Lemon Dream Bars are an easy no bake dessert with layers of deliciousness in every bite. It's made with a Lemon Oreo cookie crust, cheesecake layer, homemade lemon curd, whipped topping, and topped with fresh lemon zest and more crushed Lemon Oreos. Everyone will love the fresh citrus flavor of this lemon dessert.

Course Dessert

Cuisine American

Keyword Lemon Dream Bars

Prep Time 45 minutes minutes

Freeze & Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 9 people

Calories 505kcal

Author Lynne Feifer

Ingredients

• 20 ounces lemon Oreos divided
• 5 tablespoons unsalted butter
• 8 ounces cream cheese room temperature
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' sugar
• 8 ounces whipped topping or my Stabilized Whipped Cream Recipe divided
• 1 ½ cups homemade lemon curd recipe below
• fresh lemon zest for garnish

Homemade Lemon Curd

• ½ cup salted butter
• 1 ¼ cups granulated sugar
• ¼ cup fresh finely minced lemon zest from 3 large lemons
• 3 large eggs beaten
• 1 large egg yolk
• 1 cup fresh lemon juice

Instructions

Homemade Lemon Curd

• Melt the butter in a small microwavable dish in the microwave. In a medium glass bowl, whisk the sugar and lemon zest together and mix until well coated. Whisk in the eggs and the egg yolk. Add the lemon juice and mix again. While continuing to mix, slowly add the butter and stir until completely smooth.
• Microwave at 50% power for 1 minute. Remove from the microwave and stir. Microwave for an additional minute at full power and stir again. Repeat microwaving and stirring afterwards for an additional 2-3 minutes. Remove from the microwave when mixture is thick enough to coat the back of a spoon. Remember, BOWL MAY BE HOT. The curd will thicken from a pourable to spoonable consistency as it cools. Use 1 ½ cups for this recipe and store the remainder in an airtight glass jar. Can be stored in the refrigerator for up to 3 weeks.

Lemon Cookie Crust

• Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares. Or spray it with some cooking spray.
• Put the butter in a medium microwavable-safe bowl and cook for 30 seconds. Stir and cook for an additional 15 seconds or more until completely melted.
• Place 24 of the Lemon Oreos into a food processor, and pulse until they are fine crumbs. Add the cookie crumbs to the melted butter, and stir with a rubber spatula until well combined. Press the mixture into the prepared pan and spread evenly to the edges. Place the pan into the freezer to set for at least 30 minutes.

Vanilla Cheesecake

• Put the cream cheese, confectioners' sugar, and vanilla extract into a medium mixing bowl, and beat until well combined, scraping down the sides and bottom of the bowl as needed. Fold in 1 cup of the whipped topping with a rubber spatula until mixed.

Assembly

• Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cheesecake evenly to all sides of the pan.
• Using 1 1/2 cups of the cooled lemon curd, place spoonfuls over the cheesecake and gently spread to corners.
• Place dollops of the remaining whipped topping or Stabilized Whipped Cream on top and completely cover. Place into the refrigerator for a minimum of two hours.
• Place 8 complete Lemon Oreos into a zippered sandwich bag and crush with your hands or a rolling pin. Sprinkle cookies and fresh lemon zest over the top before serving. Remove the bars by lifting the parchment out of the pan. The bars will slice best when cut with a warm knife. Run it under hot water in between cuts and wipe with a paper towel.

Notes

You can easily make the homemade lemon curd I used to make this recipe or if you’d prefer to save time, purchase it at the grocery store or use a can of lemon pie filling. 

Nutrition

Serving: 1person | Calories: 505kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 207mg | Potassium: 194mg | Fiber: 2g | Sugar: 53g | Vitamin A: 610IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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

Remember these Circus Animal Cookie Dream Bars? Here’s another no-bake recipe infused with the sweet frosted cookies you remember from childhood!

As far back as I can remember I have loved, loved, LOVED Rice Krispie Treats!

The crisp rice cereal, ribbons of gooey marshmallow, the sweet chewy taste. What’s not to love?

SAVE THIS KRISPY TREATS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Today I’m combining two childhood favorites—rice krispies and circus cookies —in one easy dessert recipe. If you love the taste of the classic treats but want to make something with a little more pizzazz, this kid friendly dessert is just the ticket.

• Crushed cookies folded inside.
• Festive nonpareil sprinkles!
• Pink and white drizzle for a sweet finishing touch.
• Easy no bake recipe!

How amazing will these look on the dessert table along along side these Vanilla Cake Pops at your next birthday party or bake sale? Totally adorable.

What do I need?

Circus Animal Rice Krispie Treats have the familiar ingredients of the classic rice krispies recipe, with a few additions. Here’s what you’ll need.

• Circus Animal Cookies – If you’re not familiar with these, they’re like animal crackers dipped in white chocolate and sprinkles!
• Marshmallows – Make sure they’re fresh!
• Rice Krispies Cereal – Or use a generic brand of popped rice cereal.
• Butter – I recommend unsalted for this recipe.
• Rainbow Nonpareils – These are the small round sprinkles.
• White chocolate chips – For melting and drizzling over the bars.
• Red food coloring – This is optional if you prefer to leave the white chocolate white!

How do I make them?

This is one of the easiest circus animal cookie desserts you can make.

STEP 1: Make cookie crumbs.

Pulse the circus animal cookies in a food processor few times. You should have a combination of crumbs and larger cookie pieces left.

STEP 2. Rice Krispie Treats.

Now melt your tablespoons butter and marshmallows together in a pot on the stove. Stir regularly until they’re well combined. Add the crushed cookies, cereal and a spoonful of the sprinkles to the pot. Mix until combined. Gently press the Rice Krispie mixture into a greased baking dish.

Melt your white chocolate chips in the microwave. Transfer half of the melted chocolate to a ziploc bag. Add a couple of drops of food coloring to the remaining chocolate to turn it pink!

Now add the pink chocolate to a separate bag. Snip off a corner of each bag and drizzle the melted chocolate over the rice krispie treats. Immediately sprinkle with the remaining nonpareils.

Let the chocolate set then slice, serve and enjoy!

How do I store Rice Krispie Treats?

Like most Rice Krispie Treats, these circus animal dessert bars should be stored in an airtight safe container at room temperature.

I don’t recommend chilling or freezing them. Cold crispy rice treats tend to get hard quickly and freezing affects the perfect chewy texture.

Tips & Tricks

• Use non stick cookware! A nonstick pot makes mixing the treats (and cleaning up afterward) so much easier. I use an Anolon sauce pan, which I reviewed here.
• Don’t press too hard. The harder you press the treats into the pan, the denser and harder the finished bars will taste.
• Use lots of baking spray! Rice Krispie Treats are STICKY by nature. Don’t forget this crucial step, unless you want to spend your day scraping stuck treats off a pan.

Rice Krispie Treat Recipes

When my mom made Rice Krispie Treats in the ’70s she always made them the original way. Never any toppings, mix-ins or flourishes!

I had no complaints back then about my favorite snack as a little kid, but as an adult, I like to get a little more creative. These Cinnamon Rice Krispies Treats are inspired by the cinnamon-sugar topping you love on snickerdoodles. When I needed a quick no bake treat for a birthday party, I created these Cake Batter Krispie Bars.

Did you know Rice Krispie Treats were invented by the Kellogg company as a fundraiser for the campfire girls? I think the campfire girls would feel right at home snacking on these S’Mores Rice Krispie Treats too!

Can’t resist sneaking a little peanut butter into everything? My Butterfinger Rice Krispies Treats and Reese’s Peanut Butter Rice Krispies Treats are just your style.

For those of us who crave sweet and tart treats, Lemon Meringue Rice Krispie Treats are a pure delight. So much easier than making a lemon pie from scratch too!

Easy No Bake Recipes

Whether your oven is out of commission or you’re looking to keep your kitchen a little cooler this summer, here are a few of my favorite no bake desserts. Every one of them is kid approved and a breeze to make.

• No Bake Chocolate Peanut Butter Cornflake Cookies
• Easy No Bake Oreo Pie
• No Bake Peanut Butter S’Mores Cookies
• No-Bake Pumpkin Nutella Cheesecake
• No-Bake Blueberry Pie
• No Bake Raspberry Cream Dream Bars
• No-Bake Peanut Butter Pie
• No Bake Cherry Hot Chocolate Cheesecake

Did you ever know there were so many ways to bake without even touching the oven? You’ll never run out of new no bake dessert ideas to try!

I cannot wait for you to try these Rice Krispie Treats with circus animal cookies recipe. Your sweet tooth will be so pleased you did!

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Everyone’s face lights up when they catch a glimpse of these Circus Animal Cookie Rice Krispie Treats!

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Circus Animal Cookie Rice Krispie Treats

Circus Animal Rice Krispie Treats are a traditional treat with an extra pop of color! Chewy rice cereal treats complete with small pieces of frosted animal cookie inside and on top. Using a favorite kid cookie, marshmallow mixture, rainbow sprinkles and a pink candy drizzle, these treats are perfect for the kids and the kids-at-heart.

Course Dessert

Cuisine American

Keyword Circus Animal Cookie Rice Krispie Treats, Circus Animal Cookies, Circus Cookie Crispy Cereal Treats, Rice Krispie Treasts

Prep Time 15 minutes minutes

Resting Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 bars

Calories 299kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• Food processor or blender
• 9 X 13-inch baking dish
• large non-stick pot
• silicone spatula
• 2 sandwich bags
• scissors
• 2 small mixing bowls

Ingredients

• 9 ounces Circus Animal Cookies
• 10 ounces mini marshmallows
• 6 cups Rice Krispies cereal
• 4 tablespoons unsalted butter
• 3 tablespoons multi-colored nonpareils divided
• 3 tablespoons colored sprinkles divided
• ½ cup white chocolate chips
• red food coloring

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Place all of the circus cookies into a food processor and pulse 3 – 4 times until cookies are in both crumbs and small pieces. Reserve 1/2 cup of the cookie pieces to sprinkle on top.
• In a large pot, melt the butter and marshmallows over low heat, stirring often.
• Remove from heat. Add the Rice Krispies, crumbled cookies and 1 tablespoon of the nonpareils and 1 tablespoon of the sprinkles to the pot. Mix until well combined. Sprinkle in 1 tablespoon of the nonpareils and 1 tablespoon of the sprinkles, and mix again.
• Place the mixture into the prepared baking dish and evenly spread into the pan with a rubber spatula.
• Sprinkle the remaining crumbled cookies on top.
• In two small bowls, place 1/4 cup of white chocolate chips. Microwave for 30 seconds. Stir until chips are melted and chocolate is smooth and creamy.
• Place the contents of one bowl into a zipper top sandwich bag. Cut a small piece off one of the corners and drizzle over the top of the Rice Krispie treats.
• Put in a very tiny amount red food coloring into the other bowl of melted white chocolate and stir. Add more food coloring until desired hue of pink is achieved. Do not add too much at first (as I did) because it will turn red and there’s no turning back at that point. If you find that the chocolate is becoming too thick to stir, add 1/2 teaspoon of the heavy cream and stir until smooth. You will not need to reheat.
• Place the pink chocolate into a zipper top bag, cut of a small corner and drizzle in opposite direction of the white chocolate.
• Sprinkle with remaining tablespoon of nonpareils and sprinkles.
• Cool until set.

Nutrition

Serving: 1bar | Calories: 299kcal | Carbohydrates: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 177mg | Potassium: 91mg | Fiber: 1g | Sugar: 30g | Vitamin A: 841IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 6mg

**This post contains an affiliate link(s). These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.

I thank you so very much for your support. Let’s keep having fun in the kitchen!!
This post was originally written on 8/4/2016. It has been updated with photos and in format on 6/22/22.

The post Circus Animal Cookie Rice Krispie Treats appeared first on 365 Days of Baking.

I’ve done it again.

Made a delicious no bake dessert recipe with the great flavor combination of chocolate and peanut butter!

My most popular dessert recipe is the Chocolate Peanut Butter Dream Bars.
Similar to a Lush Dessert recipe, it’s comprised of layers that make every bite absolutely delicious.

Who can resist Chocolate Peanut Butter Cupcakes with a surprise of creamy peanut butter filling inside them? Definitely not me!

Like lava cakes?
I’ve got a chocolate and peanut butter one of those, too!

This Chocolate Peanut Butter Fruit Dip makes a delicious and easy after-school snack or perfect addition for any dessert table.

But back to these peanut butter cornflake cookies with chocolate!

SAVE THIS EASY CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

These cookies were such an immediate hit with my husband, Kurt, that he seriously polished them off in just two days.
18 cookies! LOL

One of the things I love about this easy cookie recipe is that I substituted marshmallows for the corn syrup.
Yes, before you jump all over me, I know that there’s corn syrup in marshmallows.
But my point is, that for this recipe like my first cornflake cookies recipe, you don’t have to stand over the stove waiting for the corn syrup to boil.
It’s SOOO much easier this way!!
Similar to making the Rice Krispies Treats we all love.

Corn syrup is delicious and really adds to a lot of recipes, like these O’Henry Bars, and this Cherry and Dark Chocolate Galette.

What Ingredients I need to make these cookies with cornflakes in them?

• Cornflakes! You can’t call them Cornflake Cookies if you don’t include them.
• Butter – salted or unsalted, but I prefer salted.
• Marshmallows – NO Corn Syrup to boil, folks!!
  And yes, I know, there usually IS corn syrup in marshmallows.
  I use the miniature marshmallows because they’ll take less time to melt.
• Chocolate!!
  I use the mini chocolate chips because they’ll melt faster since they’re smaller.
• Peanut butter – I use creamy, but the peanut/crunchy would work as well.
• Pure vanilla extract – yes, you can use vanilla extract if you’re not using the pure, but PLEASE don’t use the imitation!
  It really does make a difference and you aren’t doing yourself a favor even if you are saving a few pennies.

Are these chocolate cornflake cookies easy to make?

You betcha!
They’re one of THE easiest cookies to make.

1. Melt butter in a large pot over medium-low heat.
   I highly recommend using a non-stick pot. It really does make a difference.
2. After the butter has melted, pour in the marshmallows and continue stirring until melted.
   Add the mini chocolate chips, peanut butter and vanilla, and mix until smooth.
3. Pour in the cornflakes and stir until well combined and covered.
4. Using your hands, form the mixture into golf ball sized cookies and place onto a non-stick baking sheet.
5. Allow to cool and harden for about 15 minutes until serving.

Easy No Bake Dessert Recipes

• Strawberry Cheesecake Dream Bars
• Circus Animal Cookie Dream Bars
• Easy No Bake Turtle Dream Bars
• Orange Creamsicle Dream Bars
• No Bake Pumpkin Dream Bars
• No-Bake Lemon Cheesecake

Cornflake Recipes

• Cheesy Chicken, Broccoli and Rice Casserole
• Cornflake Chicken
• Cornflake “Macaroons”

No Bake Cookie Recipes

• No Bake Peanut Butter S’Mores Cookies
• No-Bake Chocolate Bourbon Balls

An easy peanut butter cornflake cookie that has been around for years is made even better with the addition of some chocolate!

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Keep an eye out for more of my easy recipes each week!

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No Bake Chocolate Peanut Butter Cornflake Cookies

Chocolate Peanut Butter Cornflake Cookies are chewy, crunchy no bake cookies that everyone can enjoy in just 20 minutes with just a few ingredients. Adapted from my No Bake Peanut Butter Cornflake Cookies Recipe – with NO Corn Syrup to Boil, these cookies will quickly become a new family favorite just like they did at our house!

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Cookies, Chocolate Peanut Butter Cornflake Cookies, Cornflake Cookies, Peanut Butter Cookies

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 168kcal

Author Lynne Feifer

Equipment

• large non-stick pot
• rubber spatula
• Baking Sheet

Ingredients

• 4 tablespoons butter
• 10 ounces miniature marshmallows
• ½ cup creamy peanut butter
• ½ cup miniature chocolate chips
• 1 teaspoon pure vanilla extract
• 5 cups corn flakes

Instructions

• In a large non-stick pot, melt butter over medium low heat. Pour in the marshmallows and stir until completely melted.
• Add the vanilla, chocolate chips and peanut butter. Mix until combined and both chocolate and peanut butter have melted. Remove from heat.
• Pour in the cornflakes and stir until completely coated.
• With your hands, form into cookies about the size of golf balls and place on a cookie sheet to set for about 15 minutes before serving.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg

The post No Bake Chocolate Peanut Butter Cornflake Cookies appeared first on 365 Days of Baking.

Blueberry Pie is one of my favorite desserts.

In my imagination, heaven is a slice of warm blueberry pie topped with vanilla ice cream.
I love the taste of the cold ice cream with the burst of juicy berries.

SAVE THIS NO-BAKE BLUEBERRY PIE TO YOUR FAVORITE PINTEREST BOARD!

When we were living in New Hampshire, we lived about 10 minutes away from Mr. 365’s aunt and uncle.
His aunt and I would often talk about cooking, baking, and our mutual love of pie.
Specifically blueberry pie.

She convinced me that I hadn’t tasted blueberry pie until I tried an unbaked version.
I was intrigued.A blueberry pie that you didn’t have to put into the oven?
No way!
I just had to try it for myself.
WOW. 

It was love at first bite.

This no-bake blueberry pie is next level.
The crispy graham cracker crust is the perfect compliment to the juicy, soft blueberry filling.
It took every ounce of self control not to eat slice after slice of this pie.
Thankfully, the other members of my household were more than happy to help polish it off.

I’ve made dozens of unbaked blueberry pies since that first “taste test” and I’ll never get sick of it.
Whenever I bring it to a potluck or gathering, everyone comes back for seconds (or thirds) until it’s gone.

We love it topped with a scoop of vanilla ice cream or my stabilized whipped cream.
But of course, it’s delicious served all on its own.

All the great taste of traditional blueberry pie, without needing to turn on the oven.
Pretty awesome, hunh?
It’s perfect for summer when you don’t want your house to feel like the surface of the sun, or anytime you’re craving a sweet blueberry dessert.

Best of all? It’s one of the easiest blueberry pies you can make! 

What do I need to make an unbaked blueberry pie?

• Blueberries
• All purpose flour
• Sugar
• Kosher salt
• Graham cracker pie crust

How do I make a No Bake Blueberry Pie?

To make this pie recipe, you cook the blueberry filling on the stovetop. Then, let the pie “set up” by allowing it to sit for several hours.

Here’s what you’ll do.

1. Whisk together the flour and water. Place it in a sauce pan along with one cup of the blueberries.
2. Stir in sugar and salt. Cook over high heat until you see bubbles.
3. Reduce the heat to medium and continue cooking  until the blueberry filling thickens.
4. Take the pan off the heat and let it cool for a few minutes before folding in the rest of the berries.
5. Spread the filling into the graham cracker pie crust. Let it rest at room temperature up to overnight before cutting.

Top with a dollop of vanilla bean whipped cream or vanilla ice cream!
It’s pure, delicious, blueberry pie paradise.

Tip: After the unbaked blueberry pie is sliced, you can enjoy it right away or store it in the fridge until ready to serve.

Can I make this recipe with a homemade pie crust?

You sure can! Use your favorite homemade pie crust recipe and bake for 10 – 15 minutes before adding the filling. The store bought graham cracker crust makes it a true no bake pie recipe and you can’t beat the convenience.

I’ve made this with homemade graham cracker crust and traditional homemade pie crust as well.
I love it each and every way!

Can I use frozen blueberries for no bake blueberry pie?

Yes, frozen berries work in this recipe too. If using frozen berries, add all of them to the saucepan before cooking, instead of just 1 cup.

Here’s a LIVE Facebook video where I made this No Bake Blueberry Pie for my viewers.
It was a lot of fun, so be sure to check my 365 Days of Baking and More Facebook page for when I’ll be doing more live recipes!

Blueberry Desserts

• Easy Blueberry Crumb Cake
• Skillet Blueberry Crisp
• Blueberry Lemon Cheesecake Bars
• Blueberry Ginger Galette
• Blueberry Lemon Bread Recipe
• Blueberry Cherry Mini Crumb Pies

No Bake Desserts

• No Bake Nutella Snickers Pie
• No-Bake Peanut Butter Pie
• No-Bake Rice Krispies Granola Bars
• Easy No Bake Turtle Dream Bars
• No Bake Raspberry Cream Dream Bars
• No Bake Peanut Butter S’Mores Cookies

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Blueberry pie, no bake time required! 

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No-Bake Blueberry Pie

No-Bake Blueberry Pie – Make this perfect blueberry pie without turning on the oven! Full of fresh (or frozen!) blueberries and a sweet mixture to hold it together, this easy pie recipe can be made with or without a store bought crust. It will be an amazing dessert topped with a scoop of vanilla ice cream on a hot summer day when you don't want to turn the oven on!

Course Dessert

Cuisine American

Keyword Blueberry Pie, No Bake Blueberry Pie, No Bake Dessert

Prep Time 20 minutes minutes

Resting Time 2 hours hours

Servings 6 people

Calories 286kcal

Author Lynne Feifer

Equipment

• small bowl
• medium saucepan
• rubber spatula

Ingredients

• 5 cups fresh blueberries divided
• ¼ cup water
• 2 tablespoons all purpose flour
• ½ cup sugar
• ⅛ teaspoon kosher salt
• 1 9-inch graham cracker pie crust
• Vanilla Bean or Stabilized Whipped Cream for serving

Instructions

• Place 1 cup of the blueberries into a medium saucepan.
• In a small bowl, whisk the water and flour together and add to the saucepan.
• Mix in the sugar and the salt.
• Begin cooking on high until bubbles begin to appear and then reduce heat to medium, stirring often until berries darken and mixture thickens.
• Remove from heat and allow to sit for a few minutes.
• Using a rubber spatula, gently fold the rest of the blueberries into the saucepan. Mix until well combined.
• Allow to sit for a few minutes before pouring into the pie crust.
• Spread evenly and let the pie set a couple hours at room temperature before cutting.
• Cover and refrigerate any leftovers.
• If making your own pie crust, bake for 10-15 minutes and cool completely before filling.

Notes

The recipe says that it may not be set until the next morning, but when I made it, it was ready from start to finish in about 45 minutes. It could be more or less depending on the temperature of your home. Enjoy!

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 55g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 184mg | Potassium: 130mg | Fiber: 4g | Sugar: 34g | Vitamin A: 67IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg

Craving more easy pie recipes?

• The EASIEST Apple Cream Pie
• Oreo Pie
• No-Bake Lemon Cheesecake
• Easy Chocolate Pudding Pie
• Easy Key Lime Pie

This post was originally published July 25, 2015. It has been updated in format and with pictures July 14, 2021.

The post No-Bake Blueberry Pie appeared first on 365 Days of Baking.

There are recipes here on the blog that I have absolutely fallen in love with and…

I am proud to be partnering with PB2 Foods to bring you this sponsored post. As always, all opinions are 100% my own.

I am extremely happy to say that THIS Peanut Butter S’Mores Cookies recipe is one of them.
Like, I’m stupid excited, it was SOOOO good! LOL
I think you’ll fall in love at first bite, too!

SAVE THIS EASY S’MORES COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

One thing you’re going to love about this super easy cookie recipe is the peanut butter taste.
I use PB2 Peanut Butter Powder with Cocoa.
The peanut butter and chocolate combination always makes me swoon because the two flavors go SO well together.

I’ve been using PB2 Powdered Peanut Butter for quite a while now because it’s delicious, can be used in lots of different recipes, and is incredibly easy to use.

One of my favorite ways to use it is to put it into my smoothies after I work out.
II’ve used it to make these peanut butter powder recipes – Peanut Butter and Jelly French Toast Casserole, Peanut Butter Popcorn Balls, Peanut Butter Crinkle Cookies, and my latest, Peanut Butter Chocolate Lava Cake Recipe.
And of course, all of the PB2 Powdered Peanut Butters make really delicious peanut butter and jelly sandwiches, too!

There really is no limit as to what you can use powdered peanut butter for.
Be creative and have fun with it.
You can look at all the different recipe ideas here at PB2 Foods, too.

Seriously though, if there’s ONE recipe that I say you MUST make with the PB2 Powdered Peanut Butter with Cocoa, it’s this one!!
I feel like I may have said that already, but I really can’t say it enough.
The Golden Grahams cereal gives it a perfect crunch and the taste of a graham cracker.
The chocolate is sweet, but not overly sweet.
Using whole marshmallows in addition to the melted marshmallows gives every cookie a great chewiness.
And ONLY 5 ingredients, too!

Ingredients for peanut butter and chocolate cookies

• Butter
• Mini Marshmallows
• some you’ll melt and some you’ll reserve whole to mix with the cereal
• PB2 Powdered Peanut Butter with Cocoa
• Golden Grahams cereal
• Chocolate Chips

How to make these S’Mores Cookies

1. Melt the butter in a large non-stick pot over low heat. Once butter has melted, pour in 5 ½ cups of marshmallows, and cook until completely melted, about 10 minutes.
2. After the marshmallows have melted, add the PB2 Powdered Peanut Butter with Cocoa and mix until completely combined. Add the cereal and mix until thoroughly covered.
3. REMOVE THE POT FROM THE HEAT.
   Add remaining marshmallows and chocolate chips. Mix well to combine.
4. Line a work surface with parchment, and fill a ¼ cup measuring cup with ingredients.
   Form into a ball and press down slightly once on the parchment. Allow cookies to cool and set for about 10 minutes before serving.

If you love peanut butter, chocolate, crunchy, chewy and easy desserts, these peanut butter chocolate cookies have your name written all over them!
Ok, you’re going to have to excuse me.
I’ve got to make another batch of these right now because talking about them just made me want more! LOL
I mean, LOOK at that cookie!!! ❤️❤️❤️

Tips for making these chocolate peanut butter cookies

1. Melt the marshmallows over low heat, and be sure to stir frequently.
   It will take a bit longer, so please have some patience.
   Remember, delicious things come to those who wait!
   We just don’t want the pot or ingredients to get TOO hot because when we add the chocolate chips, they’ll completely melt.
   We’re aiming for some melted chocolate with a few chocolate pieces throughout the cookies.
2. You may want to have some butter available to put on your hands and fingers as you form the cookies as it can be a bit messy.
   But it’s not a mess you can’t lick up! AFTER, you’re done making ALL the cookies, of course. 😉
3. Place them onto a sheet of parchment as you form them and then let them cool and set for about 10 minutes.
   It’s tough to wait for them to cool, but once they are, they’re easier to heat and the chocolate won’t melt all over your hands.
4. These probably won’t last long, but if they do, you can store them in an airtight container on the counter for up to a week.
   In warmer temperatures, you may want to store them in the fridge so the chocolate doesn’t melt and they don’t become too soft.
5. Although I haven’t done it (because ALL 22 cookies were gone in just TWO days!), you could probably freeze them in an air-tight container for a couple of months.
   Just make sure they’ve cooled completely before you do, otherwise they’re likely to freeze together.

Print

No Bake Peanut Butter S’Mores Cookies

These Peanut Butter S'Mores Cookies will remind you of times around the campfire, but more fun to eat! With a graham cereal, marshmallows, PB2 Peanut Butter Powder with Cocoa, MORE marshmallows, and chocolate chips, you're almost guaranteed to fall in love at first bite! Plus, they're NO BAKE, so what's not to love?

Course Dessert

Cuisine American

Keyword Peanut Butter S’Mores Cookies, S’Mores Cookies

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 22 cookies

Calories 203kcal

Author Lynne Feifer

Equipment

• large non-stick pot

Ingredients

• 4 tablespoons butter
• 6 cups Golden Grahams Cereal
• 7 ½ cups mini marshmallows divided
• ½ cup PB2 Peanut Butter Powder with Cocoa
• 1 ½ cups semi-sweet chocolate chips

Instructions

• In a large non-stick pot, melt butter over low heat. Once butter has melted, add 5 ½ cups of mini marshmallows, and cook until completely melted, stirring frequently, about 10 minutes.
• Once marshmallows have melted, add in the PB2 Peanut Butter Powder and mix until completely combined. Add the cereal and mix until completely covered.
• Remove from heat and add the remaining marshmallows and chocolate chips. Mix to combine.
• To make the cookies, line a work surface with a piece of parchment, and fill a ¼ cup measuring cup with the ingredients. Form the mixture into a ball and press down slightly to flatten after putting it onto the parchment. Allow cookies to cool and set for at least 10 minutes before serving.

Notes

I’m not gonna lie, it can get a bit messy when you form them into cookies. You could put some butter on your fingers and hands to help minimize it, but these cookies are SO worth the mess that I really don’t think you’ll think twice about it.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

Besides these super easy S’Mores cookies, you can add PB2 Powdered Peanut Butters to your baking, oatmeal, Chunky Monkey Granola, smoothies, no bake desserts, and more! 
Use it to make these 3-ingredient cookies, cookie cups, or even this delicious dessert made in the slow cooker!

You’ll be able to use it in these no bake recipes like my Chocolate Peanut Butter Dream Bars, fruit dip, this No-Bake Peanut Butter Pie, and energy bites, 
Make it as directed  and then enjoy it in crepes with a chocolate hazelnut spread. YUM!

Your furry best friend will love you when you make these peanut butter oatmeal dog biscuits. 
Also, if you’re giving them pills for their daily medication, you can mix PB2 into the ground oats and water to make these pill pockets.

And with grill season is upon us and these Chicken Burgers with Spicy Peanut Butter Slaw will be perfect for your backyard cookouts.

The post No Bake Peanut Butter S’Mores Cookies appeared first on 365 Days of Baking.

This post contains an affiliate link(s). *Please see below.

This easy and delicious No-Bake Peanut Butter Pie is from Chad and Donna Elick’s new cookbook, “The Simple Kitchen – Quick and Easy Recipes Bursting with Flavor”. It’s just one of the many you’ll find yourself making again and again.

You can find Chad and Donna’s new cookbook HERE!

Can I tell you how very much I’ve grown to love cookbooks? Growing up, it was always fun to look through my mother’s and grandmother’s I especially loved mom’s Betty Crocker’s Cooky Book! It was from like 1963 and all of the cookie pictures in there were AMAZING!

We always made the Chocolate Crinkles because they were my favorite and I so loved the way they looked with the powdered sugar on top.

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

I have a great collection of cookbooks, but one can always have more! In the next few months, you’ll see me reviewing a few of them. Quite a few of my great and talented blogger friends have come out with some pretty fantastic cookbooks and just in time for the holidays!

They’re going to be great to give as gifts or receive, so be sure you’re putting them on your own Christmas wishlist, too!

One thing I’ve started doing since my children are young adults and are off on their own is giving them cookbooks now for Christmas every year. It not only starts their own collection but also increases their interest and excitement in the kitchen. Besides, it’s always great to try new recipes!

Donna and Chad are the talented and creative force behind The Slow Roasted Italian blog. I’ve “known” them for years! Seriously. Donna did a guest post for me WAAAYYYYY back in August 2011 when our blogs were just babies. Wow, that seems like SOOO long ago!

It’s amazing to think how blessed we’ve been, the opportunities we’ve had and the places we’ve been since we started 6 years ago. To think that we created these blogs from nothing and now we’re working our ultimate dream jobs full-time just seriously blows me away.

Donna’s guest post of the Chocolate Sformato with Amaretto Whipped Cream is a treasure. Not only is it a fantastic dessert, but I love that she was able to provide me with such fantastic content so early on in her blogging career. She’d only been doing it for a month and I knew then she was well on her way to awesome and amazing things and their fantastic new cookbook is just the beginning of many wonderful things to come!

So when I said I’ve “known” them for years, I won’t lie. We’ve been friends thanks to the internet since 2011, but have never met in person. That needs to be remedied, especially since we live ONLY 20 minutes away from each other. Too funny!

There are SOOOO many great recipes in The Simple Kitchen Cookbook that I honestly had trouble deciding which one to put on the blog. I made the Cheesy Buffalo Chicken Taquitos and my men loved them! They’re going to be great to serve up on game days for sure. I also made the Creamy Beef Stroganoff with Egg Noodles for dinner and that was a hit as well!

I’m looking forward to making this Homestyle Chicken and Biscuits because not only does it look delicious, but it’s also super easy to clean up as it’s made in one pan!

This Easy Homemade Alfredo Sauce Recipe is sure to be a hit with my men. Who doesn’t love an easy Alfredo sauce?

I remember growing up and having pot roast at Grandma’s on Sunday. This Crockpot Pot Roast is FULL of flavor and is going to be a delicious dinner on a busy weeknight as well!

I’m sure there’s something for everyone in this great cookbook! With 8 great chapters ranging from appetizers to desserts, one-pot wonders to everyday kitchen essentials I guarantee that this is one cookbook you’ll go back to again and again!

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Print

No-Bake Peanut Butter Pie

This No-Bake Peanut Butter Pie with an Oreo crust, peanut butter filling, and fresh whipped cream make it THE perfect choice for game night or any night!

Author Lynne Feifer

Ingredients

• 24 Oreo cookies
• 5 tbsp 70 g unsalted butter, melted
• 3 ⅛ cup 735 ml heavy cream, divided
• 2 ¼ cups 270 g powdered sugar, divided
• 1 ½ 390 g cups chunky peanut butter
• 12 oz. 340 g cream cheese, softened
• ¼ cup 45 g semisweet chocolate chips
• 10 mini Reese's Peanut Butter Cups quartered (I used the mini Reese's with the Reese's pieces inside)
• ¼ cup 35 g honey-roasted peanuts, chopped

Instructions

• Place the cookies into your food processor and pulse until they look like fine crumbs.
• Slowly pour the butter in through the feed tube and pulse until the crumbs are completely coated in the butter.
• Pour the crumbs into a 9-inch (23-cm) deep-dish pie plate and press the mixture onto the bottom and up the sides to form the pie crust.
• Place the pie crust into the freezer while you prepare the filling.
• In a large mixing bowl, whip 3 cups (705 ml) of the heavy cream and 3/4 cup (90 g) of the powdered sugar with an electric mixer until stiff peaks form. Put the whipped cream into the refrigerator while you start the filling.
• In a large bowl, beat the peanut butter, cream cheese and remaining 1 1/2 cups (180 g) of powdered sugar with an electric mixer until light and fluffy, about 3 minutes.
• Fold in half (just eyeball it) of the whipped cream until it is completely incorporated.
• Scoop the filling into the chilled pie crust and smooth into an even layer.
• Put the pie into the refrigerator while you prepare the toppings.
• Combine the chocolate and the remaining 1/8 cup (30 ml) of heavy cream in a small microwave-safe mixing bowl.
• Microwave for 45 seconds, let the chocolate sit for 5 minutes to let the chocolate melt into the cream completely and then stir until well-combined.
• Sprinkle the peanut butter cups and peanuts over the top of the pie.
• Drizzle the chocolate ganache over the top.
• Serve immediately or refrigerate for 4 hours to let the pie completely set up.

Be sure to order your copy TODAY on Amazon and remember, it will make a great Christmas gift for all of the beginner, seasoned (no pun intended 😉 ) and pro cooks in your life. I’m excited to give it to my kids this year!

Don’t forget to try these other delicious recipes…

This No-Bake Peanut Butter Pie will be a great dessert any time of year! It will be a delicious treat after enjoying my Chicken Mozzarella Pasta, Lasagna Rolls with Meat Sauce for dinner.

You can even put it on the menu for game day in addition to serving this Pepperoni Bread. Your hungry guest will love it and be back for more!

Another great recipe is this No-Bake Nutella Snickers Pie. You won’t regret a bite or two of this bad boy! Just save some for me…

*Affiliate links are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.

I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post No-Bake Peanut Butter Pie appeared first on 365 Days of Baking.