Tag Archives: desserts

Candy Corn Peanut Bars

Posted on October 5, 2013 by Ruthanne

A chewy cookie crust topped with peanuts and sweet candy corn. So many fun fall flavors in one little bar cookie!

I confess. I hate candy corn. Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me. This recipe is easily made with or without the candy corn. The candy makes it pretty though…and that counts for a lot!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

1 boxed yellow cake mix
1/3 cup butter (melted)
1 egg

Topping:

3 cups mini marshmallows
1 (10 oz) package of peanut butter chips
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 c. butter
2 cups Rice Krispies
2 cups salted, roasted peanuts
One bag of candy corn

DIRECTIONS:

Preheat oven to 350F degrees
In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg. Mix well, kneading with clean hands at the end.
Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
Bake at 350F degrees for 12-14 minutes.
Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
Cool.
In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
Add Rice Krispies and peanuts and combine well.
Working quickly, spoon topping over marshmallows and then press candy corn on top.
Chill before cutting and ENJOY!

My thoughts: I can’t believe it is already October. When I spotted candy corn at the store I did a double take. October….already? These are an easy and fun treat for all of your fall parties and events. Hope you love them!! ~r

Other fun fall recipes:

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Posted in Bar cookies, Candy and tagged baking, bar cookies, cake mix, candy, Candy corn, cookies, desserts, easy dessert, fall, fall desserts, Halloween, marshmallows, mini- marshmallows, peanut butter, peanut butter chips, peanuts, sweets. Bookmark the permalink.

Flip Flop Cookies~ a Recipe Revisited!

Posted on June 25, 2013 by Ruthanne

I’m excited to be back for day #2 of our walk down memory lane! Today’s treat just had to make the list of fun and colorful recipes to revisit. It’s not only fun and colorful, but the perfect summer treat…

This recipe was originally published during my first summer of blogging, on June 11, 2011. It is particularly memorable for me because it was my first photo published on Foodgawker. If you even knew how hard I was trying at the time to get a photo accepted on that site….oh my. I’m very competitive and I had about 60 photos rejected before this one. I was jumping up and down for joy! I took this photo at my friends Tom and Tina’s house at the lake. I knew the lighting was perfect that day and I pulled my little point and shoot out to snap some photos. Tom suggested I try his higher-end camera and Tina popped that pretty orange flower in the background and I learned two things: 1.Staging food is a must in photography and 2. I needed a better camera.

Since that date I’ve had 55 photos accepted on Foodgawker and SO many rejected. It has been so good for me to have outside judgement on my photography though. It is making me better. Will today’s photo be accepted? I think not. I’m not happy with the exposure in any of the pictures, but we will see!

These are white chocolate dipped Nutter Butter cookies (in case you were wondering!) Originally dipped in rainbow colors, these are dipped in patriotic red, white and blue and garnished with a little star sprinkle. Serving them on brown sugar gives them a beach feel. These are a perfect summer treat and really easy to make.

To see the original recipe (along with photos showing how to dip them) click here.

To print the original recipe and instructions click here.

Enjoy! ~r

We dip lots of things into candy melts and chocolate here at easybaked. Here are a few of our favorite candy melt treats:

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Posted in Candy, Cookies and tagged baking, cookies, desserts, flip flop cookies, fourth of July, fun, Labor day, Memorial day, nutter butter cookies, Nutter Butters, rainbow colors, recipe, summer cookies, Wilton candy melts. Bookmark the permalink.

Gender Reveal (Surprise!) Cupcakes

Posted on March 14, 2013 by Ruthanne

These cupcakes hold a secret—- is it a boy, or is it a girl? The latest trend of having a gender reveal party is SO much fun when the gender is revealed with a yummy dessert! Plus, I’ve included free printable cupcake toppers to go along with your party theme!

A few weeks ago, Easybaked featured a Polka Dot Cake using a Cake pop maker. It was so much fun that I couldn’t help but think of other ways to use the idea. These cupcakes are just wonderful– when you bite in the color is seamless- you can’t even tell that the cake pop was baked ahead. Want to know how to do this?

Here we go:

INGREDIENTS:

1 white cake mix (for about 18 cupcakes) or 1 white/ one chocolate for a combo and about 36 cupcakes
The oil, eggs and water required by your boxed mix(es)
Gel food coloring
Frosting (I used my buttercream recipe ~double it if you add the second cake mix)

This little chart should help you see how many cupcakes are made with just the white mix and how many are made when you use both a white and chocolate mix (I’m bad with math…I need visuals!!):

DIRECTIONS:

Plug in/heat up your cake pop maker
Make white cake mix according to box.
Take about 3/4 cup (1 1/4 cup for the double batch!) of batter and place it into a smaller bowl.
Color the batter using color gel (I like Wilton brand of Gel food coloring because they always come out bright. Try Aqua or Pink.)
Follow the directions on your cake pop maker to use the colored batter to make cake balls. Helpful hints: work fast and use a small cookie scoop to evenly spoon batter into cups, and check them- I burnt my 1st batch following the directions! You should have enough batter to have a practice round and adjust.

While cake balls cool, spoon small amounts of your remaining white cake mix into 12-18 cupcake liners in a cupcake tin. (start with 12 and see how much batter you have left for the rest).
Spread the batter out along the bottom so you have a thin layer in each liner.
Set a cooled cake ball in the center of each liner and carefully scoop batter over the top (I found a medium cookie scoop to make this job MUCH easier!)

After your 12 are filled, continue on until you have used up all of your cake batter.
Bake at 350F degrees for about 20 minutes.
(If you are making the double batch, make your chocolate cake mix while the white cupcakes bake. Set these up with the cake balls hidden inside the batter and bake for the same amount of time.)
Remove from tins immediately and cool on the counter. Frost and decorate as desired.

Do you see how I piped the two-tone icing colors? I’m sure there must be a better method than this…I am so not a cake decorator. It turned out ok- but it was a little fussy to keep equal pressure on both colors at the same time.

The toppers are easy and inexpensive to make. Simply click here to get a free pdf file of the owl toppers. Print them on a heavy card stock paper, cut them out and use double sided tape to stick them back to back around a toothpick (one boy owl and one girl, back to back).

It’s a boy!!!

My thoughts: I love how the final cupcake is….just a cupcake. It isn’t anything fancy or cream-filled…just a cupcake with a surprise. These would be fun cupcakes for any party- you could even incorporate them in a game—whoever gets the (__color___) cupcake gets a prize! I hope these make their way into a party of yours soon! Enjoy!!! ~r

It’s a girl!!!

Want some other shower ideas from easybaked? Click on the image to be taken to the recipe.

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Posted in Cupcakes and tagged baby shower, baby shower dessert, baking, buttercream frosting, buttercream recipe, cake pop, cake pop maker, chocolate, cupcake, cupcake liners, cupcake toppers, cupcakes, dessert, desserts, food, free printable, gender reveal cupcakes, gender reveal party, owls, polka dot cupcakes, two-color frosting, unique cupcakes, vanilla, yummy dessert. Bookmark the permalink.

DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by Ruthanne

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different. Take Caramel Corn, for example. It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one. There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn. All I needed was butter….. I promptly made it and YUM!!! Quick, easy, delicious and SUCH a creative gift. This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

Place 1/2c. packed brown sugar in a small bag and zip or tie it tightly.
Place 8 large marshmallows in a small bag and zip or tie it tightly.
Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.

Close the bag or box with the following directions:

Pop corn in microwave according to package
Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
Microwave for 3 minutes, stirring well at 1 and 1/2 minutes. Syrup should be smooth and bubbly.
Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season. I made them for the 1st time last spring for a baby shower. Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet! All the how-to tips, including pictures are available if you just click HERE. I also made up some free tags for you to tie on your pops~ Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year. I made extra for myself. These are so easy and SO delicious~ everyone will LOVE them. What are they? Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick. You stir them into hot milk and make the most creamy, delicious hot chocolate ever. The best part? You can make them WAY ahead. I made some in December and used them in March…still wonderful. The recipe and directions can be found by clicking HERE. If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since. It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift. Want the recipe and easy directions? Click HERE. Free printable tags? Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)

I hope that these ideas have inspired you to create your own fun and unique Christmas gifts!!! Enjoy! ~r

Want to try some other fun Christmas recipes by Easybaked? Click on an image below to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

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Posted in Beverages, Cake Pops, Candy, Cookies, Easy recipes, Miscellaneous, Seasonal dessert and tagged baking, candy, caramel, caramel corn recipe, caramel corn recipes, chocolate, Chocolate covered Oreo, christmas, Christmas candy, Christmas printables, Cocoa mix, cooking, creative dessert, creative gifts, dessert, desserts, DIY gift ideas, edible gifts, food, free Christmas tags, free printable tags, Gifts in a Jar, great stocking stuffer, Holiday treats, Hot chocolate pops, Mocha mix, Oreo on a stick, oreo pops, popcorn, stir in hot chocolate. Bookmark the permalink.

Caramel Apple Cupcakes (with Halloween MISfortune cookies!)

Posted on October 13, 2012 by Ruthanne

Caramel cupcakes dipped in gooey caramel cream and topped with tangy green apple frosting~ yum! Add a caramel MISfortune cookie on top to celebrate Halloween with some laughs.

INGREDIENTS:

One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
One bag (14 oz) Kraft Caramels
1/2c. sweetened condensed milk
1/4c. butter or margarine
1 stick (4oz) salted butter
1 stick (4 oz) unsalted butter
2 c. powdered sugar
2 t. clear vanilla flavoring
1 packet of Crystal Light drink mix- Appletini flavor

DIRECTIONS:

Preheat oven to 350F degrees.
Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
Bake according to box. Remove from oven and cool completely.
In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
Melt (stirring constantly) until creamy and smooth.
Pour warm caramel into a small bowl. Dip tops of cooled cupcakes into caramel to coat the top. Stir caramel occasionally to keep it smooth. (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)

Allow caramel to cool completely.
Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl. Beat together on low until combined and then beat on high until light and fluffy. **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
Pipe frosting over the caramel on each cupcake and enjoy!!!

To add fun little misfortune cookies on the top for Halloween party:

Unwrap the rest of your Kraft Caramels and place about 15 in a large ziplock bag. Microwave for about 15 seconds to soften them, remove them from the bag and knead them into a ball.
Place the ball back in the bag and using a rolling pin, roll the caramel out flat and thin.

Carefully remove the flattened caramel from the bag and use a round cookie or fondant cutter to cut circles out of the caramel.

Slide a funny misfortune in the center and fold into a fortune cookie shape (fold lightly in half and then pull the corners back and together).

Need ideas for MISfortunes? Print a free PDF of my favorites here

Place each MISfortune cookie on a cupcake and enjoy!

To give credit where it is due: this GENIUS idea of using Kraft Caramels to make fortune cookies came from a wonderful book called What’s New, Cupcake? I was browsing the cookbook aisle a few weeks ago and came across this book- it is AMAZING. If you click on the title it will take you to Amazon and you can see pictures of some of the cupcakes other people have made using this book…..amazing creativity!

My thoughts: These are such a unique cupcake– the tart green apple frosting is the perfect balance to the sweet caramel and the misfortune cookies just make everyone laugh. The frosting is a tart and strong green apple flavor- a little like Jolly Rancher candies. You can add less drink mix to tone it down if you’d like- just add a little at a time and taste as you go. I loved it exactly the way it turned out!

I want to apologize ahead of time to my international fans. I’m pretty sure you are going to have a hard time finding caramel cake mix and almost positive you won’t be able to get your hands on the Appletini drink mix. A homemade caramel cake would work, and any powdered drink mix with a green apple flavor..? As I said- my apologies!!!

I hope you really enjoy surprising people with these unique cupcakes!! ~r

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Posted in Candy, Cupcakes, Seasonal dessert and tagged apple frosting, appletini, baking, butter cream, caramel, caramel cake, caramel cupcake, caramel fortune cookies, crystal light appletini drink mix, cupcake liners, cupcakes, dessert, desserts, food, gooey caramel, green apple butter cream, green apple frosting, Halloween, Kraft caramels, misfortune cookie, misfortune cookies, party recipe. Bookmark the permalink.

Hot Chocolate Pops!

Posted on December 17, 2011 by Ruthanne

You’ve heard of cake pops, cookie pops, brownie pops, doughnut pops and even pie pops— but have you ever tried a Hot Chocolate Pop? Creamy chocolate surrounding a marshmallow surprise center- pop it into a cup of hot milk and YUM- a perfect yummy creamy cup of cocoa. Wrap them up and they make the PERFECT winter gift!

Ingredients:

Wilton White Candy Melts and Wilton Dark Candy Cocoa Melts. You will need about one 12 oz. bag per 8 pops.
Marshmallows (one for every pop you intend to make!)
Stir sticks (I found these cute dowels at Michaels)
Small plastic cups (I used 3 oz. clear plastic cups by Solo)
Clear plastic bags I used Wilton Lollipop Bags -they are so easy- perfect size and come with a bow!
Cute tags– use mine if you want or make your own!! 🙂

Hot Chocolate Pop Labels

Hot Chocolate Pop Labels- Mint

Hot Chocolate Pop Labels- Instructions for use.

Instructions:

Melt candy melts in the microwave in 30 second increments, stirring between until smooth.
Spoon melted candy into a zip-top bag and seal.
Clip a corner off and squeeze about a teaspoon of chocolate into the bottom of each cup. Tap cup against counter to spread chocolate and remove bubbles.
Place cups in the refrigerator for about 5 minutes until chocolate is hard.
Press dowels or stir sticks into marshmallows

Squeeze about 2 teaspoons of chocolate (I used a contrasting color) into cup and while it is still melted, press marshmallow into cup (this will squeeze the chocolate up along the sides of the cup.) Tap to remove bubbles.
Top with chocolate until marshmallow is completely covered -or—
(If you are using contrasting chocolates) Refrigerate about 10 minutes until second layer is hard and then add contrasting chocolate over the top, completely covering marshmallow.
Place cups in fridge for about 30 minutes to an hour.
Clip top of cup with scissors and tear it down the side which will release the pop.
Serve or gift wrap! Enjoy!!!
To eat pop: Use a BIG mug (20 oz.) and heat up about 10oz. of milk in it. Place pop in hot milk and stir until smooth and creamy!

My thoughts: I love these so much…I love to come up with fun and creative edible gifts each year for giving in bulk (Bible studies, family get-togethers, hair stylist etc…) and these are just FUN!!! I am wholeheartedly a blonde and my 1st use of these involved a full cup of hot milk plus a pop -resulting in a huge lake of hot milk on the counter…so learn from me and use a big cup with room in it for the pop- lol!

Also– I found MINT Wiltons candy melts and that is how I got the mint cocoa flavor. I just added a little layer of green candy melt before I put lots of white melts and a marshmallow– I like how it turned out! I wish I’d thought to take pictures as I went for you- I just forgot! (NOTE: see below!!) Experiment with colors and flavors- these are pretty forgiving projects!

Enjoy– and a very Merry Christmas to you!!!! -R

Ok– I had to make a second batch because I ran out. Since I was making them again I took the time to take some pictures for you of the process:

A little bit of chocolate in the bottom of a 3 oz. cup.

White chocolate added over dark and marshmallow pressed into center.

Dark chocolate added over white and marshmallow– don’t forget to tap the bubbles out!

Everything is so pretty set up for pictures….this is what my counter ACTUALLY looked like at the end!

Pops ready to go in the fridge to harden!

Clip the top of the cup and tear down the side to release. (I used paper cups too this second time and they worked great– you just have to peel them off a little more.)

I hope these help– have fun!! r-

52 Comments

Posted in Beverages, Candy and tagged baked gift ideas, beverages, christmas, desserts, Hot chocolate, Hot chocolate pops, Hot cocoa, marshmallows, Mint cocoa, winter. Bookmark the permalink.

Spiced Mocha Mix (and how to do a TimTam SLAM!)

Posted on November 29, 2011 by Ruthanne

This spiced mocha mix is a perfect gift or party treat. Its also the perfect hot beverage for Tim Tam SLAMS!

INGREDIENTS:

1 cup dry non-dairy creamer
1c. hot cocoa mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

DIRECTIONS:

Combine all ingredients together in a big bowl.
Add 3-4 heaping tsp. of mix to 8 oz. of hot water to serve.
Or…put mix in a fun jar or tin to give as a homemade gift!

You can use Splenda for the sugar, decaffeinated instant coffee and low-fat hot cocoa mix for a guilt-free treat!

How to do a Tim Tam Slam.

What are Tim Tams? They are a chocolate cookie that (I’m told) originated in Australia. In America they are made by Pepperidge Farm and they are a wafer/mousse cookie covered in chocolate.

To do a Slam: Bite off the corners on two opposite sides (diagonal from each other). Place one bitten off corner in a hot chocolate or mocha and drink up some of the hot beverage through the other bitten off corner– pulling the hot beverage up through the cookie like a straw. Pop the WHOLE cookie in your mouth and it EXPLODES in warm gooey chocolate happiness! 🙂 (If you don’t pop the whole thing in your mouth you will have chocolate running all over you…just FYI). In our area, Tim Tams are only available near Christmas, so Tim Tam Slams have become a fun Christmas tradition!

Miranda

Ryan

Me!

Megan

Ben

My thoughts: Thanks to my cousin-in-law Eden for the yummy mocha recipe and to my friend Andreya for showing us all how to do Tim Tam Slams….I am forever indebted for the hours of fun and laughter!!!

18 Comments

Posted in Beverages, Cookies, Miscellaneous and tagged baked gift, baking, chocolate, christmas, Christmas traditions, cookies, desserts, mocha, Pepperidge Farms Tim Tams, spiced mocha, Tim Tam Slams, Tim Tams. Bookmark the permalink.

Strawberry Cake Mix Cookies!

Posted on November 6, 2011 by Ruthanne

Confession: I am addicted to making cookies from cake mixes. I am intrigued that I use the same recipe each time and each flavor turns out differently not only in flavor (obviously!), but in texture and shape and size. My recent cookie is from a Duncan Hines Strawberry mix. These are sooooo good. Texture: think Little Debbie Oatmeal Cream Pies. These are amazing unfrosted- sweet and flavorful– or make them sandwiches with frosting (I used leftover Sweet Tart frosting, but thought about my lemonade frosting….mmmmm….). Or maybe dip half in white chocolate….oh the possibilities for these little cookies!!!

INGREDIENTS:

1 box of Duncan Hines Strawberry cake mix
1/3c. softened margarine
1/2 box of cream cheese (4 oz.)
1/3 c. white chocolate chips (melted)
1 egg
frosting of your choice (if desired).

DIRECTIONS:

Preheat oven to 350 degrees.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Blend in melted chocolate.
Add cake mix last and stir until combined. Use your hands to knead mixture into a heavy cookie dough.
Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
Bake at 350 degrees for 12-14 minutes.
Remove from oven and cool
Sandwich with frosting or Cool Whip…or dip in white chocolate….be creative!!!
ENJOY!!

My thoughts: This is such a happy summer-tasting dessert! I started this blog last spring and I’ve never had a shortage of recipe ideas, but suddenly we hit fall and I’m struggling….I am a picky eater (according to my friends and family!) I hate any kind of cooked fruit…I don’t like pumpkin….I hate cider….what to do???? I am a failure as a fall baker!!! 🙂 I’m trying to expand my horizons, but in the meantime you might still get a few summer recipes that I can’t get out of my mind until I try them!! Who says strawberries can’t be a fall dessert anyway?? Enjoy! r-

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Posted in Cookies and tagged cake mix cookies, cookies made with cake mix, dessert, desserts, easy cookies, strawberry cookies, strawberry dessert, strawberry lemonade cookies, sweets. Bookmark the permalink.

Nutter Butter Flip Flops!!!!

Posted on June 11, 2011 by Ruthanne

These just make me smile!! I’ve seen several versions of these recently on blogs and in stores and I had to try them- talk about quick and easy! I have no idea who originally came up with this – but kudos in the creativity department!!! Love ’em!

INGREDIENTS: (printer friendly recipe)

One package of Nutter Butter Cookies (32 cookies)
6 ounces each of Wiltons candy melts in 4 fun colors: Yellow Orange
Blue Purple
Candy Flowers (I found mine at Michael’s Arts and Crafts)

DIRECTIONS:

Melt 7oz. (1/2 a bag) of each color of candy in 4 separate bowls in the microwave in 30 second increments, stirring in between.
Dip one cookie at a time in the candy melts, covering it completely and then lifting it with a fork and tapping excess melted chocolate off. Set on parchment paper to harden.

Spoon remainder of each color into small ziplock bags and clip a corner. Using a contrasting color, carefully pipe a flip flop “strap” on each cookie.
Add a candy flower or other candy decoration to strap before it hardens.

ENJOY!!!

My thoughts: Quick easy and fun. I’d love to serve them on brown sugar “sand” sometime…. Be sure you get the vanilla flavored chips– tastes just like white chocolate- even though its comes in such pretty colors. The final result tastes a little like a Butterfingers (I think…) Happy Summer to YOU! -r

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Posted in Cookies, Easy recipes and tagged chocolate, cookies, desserts, flip flop cookies, kids dessert, Nutter Butter, peanut butter, summer cookies. Bookmark the permalink.

Fruit Loop Pie!!!

Posted on May 22, 2011 by Ruthanne

Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

3c. of crushed Fruit Loops (crush before you measure)
1/2c. butter (melted)
1/2c. sugar

Pie:

8oz. Philadelphia Cream Cheese
1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
2c. marshmallow fluff
8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

Mix together Fruit Loops, butter and sugar.
Press mixture into an ungreased 9 inch pie plate.
Bake at 350 degrees for 10 minutes.
Cool completely.
Cream together Kool Aid and Philadelphia Cream Cheese
Add Marshmallow fluff and blend well.
Fold in 1c. of Cool Whip.
Spoon into cooled crust
Top with remaining Cool Whip
Sprinkle Fruit Loops over the top
Freeze for at least 2 hours.
Serve chilled.

My thoughts: This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago. Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it. It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit! What a fun and refreshing dessert this turned out to be– I hope you try it and love it!! -r