The Fourth of July is the most important American holiday, but what do we do to celebrate the most important holiday? Showing your patriotic side when making food can sound tricky, but it’s really not. Here are some party snack ideas to get you started on your Fourth of July celebration!
This smoothie is red, white, and blue, just like our flag. It’s made from strawberries, raspberries, pineapple, coconut, blueberries, and dates. The fruits are tart and sweet, making them really interesting flavors for a smoothie.
Ingredients:
Red Smoothie:
White Smoothie:
Blue Smoothie:
Steps:
1. Combine the ingredients for each smoothie color and blend each smoothie separately. Make sure to clean the blender completely between each smoothie to keep the colors different.
2. Spoon the smoothies into the glass, making sure to coat the inside with each color. If that doesn’t work, you can try freezing each layer before adding the next color.
Everybody loves a candy bar, and to have a candy bar that’s patriotic is even more amazing. This recipe is not made with any real raspberries, unfortunately. The coloring comes from food coloring that is added during the baking process. Enjoy!
Ingredients for Nougat:
Ingredients for Cookie Base:
Ingredients for Chocolate Coating:
Steps:
1. Begin the nougat: Put the sugar, syrup, and water into a small saucepan and put over a medium heat. Stir until the sugar is melted. Turn heat to high and continue to cook until the mixture reaches 248 degrees, or until it forms a firm ball when dropped into cold water. While the syrup is cooking, beat the egg whites until they form stiff peaks.
2. Slowly pour the hot syrup into the beaten egg whites. Beat the mixture constantly while pouring the sugar into the whites. Keep beating until the candy begins to stiffen. Add vanilla, and then add some blue food coloring. Turn the candy onto a buttered platter and allow to cool. While the nougat is cooling, make the cookie dough.
3. Cream together the butter, sugar, and any flavorings you want to use. Beat until it is just becoming creamy in texture. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms. Divide the dough into three parts. Mix red food coloring into two pieces and white food coloring into the third one.
4. Roll out each portion between parchment paper until it is a thickness of about 2 millimeters. Refrigerate for a minimum of 30 minutes. Once chilled, peel off the parchment paper and stack the layers. Place dough on a lightly floured surface. Cut the dough into a 3 in by 3/4 in bar. Pierce each cookie 3 or 4 times with a chopstick or the base of a thermometer.
5. Arrange shapes on parchment paper-lined baking sheets and refrigerate for another 30 minutes or an hour. Re-roll the scraps and follow the above instructions until all of the scraps are used up. Preheat the oven to 350 degrees. Bake until golden around the edges, about 8-15 minutes depending on the size of the cookies. Leave to cool on cooling racks.
6. Cut the nougat into the same shape as the cookie bars and stack on top. Place two-thirds of the chocolate in a double boiler. Melt slowly to 107 degrees. Remove from heat and stir until it reaches 110 degrees. Add in remaining third of chocolate and stir to combine until the mixture reaches 90-93 degrees. Use immediately.
7. Place a candy bar on a fork and spoon the chocolate over it. Make sure to cover the bar completely. Line a cookie sheet with wax paper and set the completed candy bars on the wax paper. Repeat with the remaining bars. Set the cookie sheet in the refrigerator to set the chocolate. Enjoy!
Ingredients:
Steps:
1. Prepare jello by mixing pudding with 1 1/2 cups of cold milk. That is a different amount than the package says, but it makes the pudding thicker and creamier so it will work better as a pop. Divide the pudding into three bowls and add a little bit of food coloring. Stir well. Put each part of the pudding into different sandwich bags. Cut off the corner, and use the bag to pipe each layer individually.
2. Start with red, then layer white, and then finish with blue. Tap the tray on the table a few times between each color to make sure the pudding is smooth. Freeze for at least 3 hours, but overnight is better. To remove the pudding pops from the mold, fill a container with hot water and dip the bottom of the molds into the water. Pull gently and the pops should come out easily.
3. Serve immediately, or wrap each pudding pop in wax paper before putting them in the freezer.
Oreos are a snack everyone can enjoy. Oreos basically already have one for every holiday, but the one for the Fourth of July is really fun to make. It makes a good snack to have during your party, and it doesn’t even have to be the Fourth to have them.
Ingredients:
1. Take the tops off of all the Oreos in all three packages. Try to twist slowly so the whole cream layer stays intact. It will work the best if all the cream is used.
2. Take the cream layer off the bottom cookies. This can be done with a knife or a skewering stick. The three colors will be layered in a red, white, and blue pattern.
3. Using the bottoms of the cookies, layer the cream middle layers on top of each other. Put the top cookie on top of the blue layer of cream. The cookie sandwich has three layers of cookie cream, representing the three colors of our flag.
4. There will be a lot of cookies leftover and that’s good. You can use the extra cookies as a crust for a pie or a yogurt parfait. You can do anything you want with the extra Oreo cookies. Enjoy!
There’s nothing more American than an apple pie, except for a berry pie. This pie is made with blueberries, strawberries, and raspberries, which are the best summer fruits in the world. Enjoy this American berry pie!
Ingredients:
Steps:
1. Working with one pie crust at a time, roll dough on a lightly floured work surface to 1/8 inch thickness. Use a stencil to cut out 4 circles, keep the scraps. Do the same thing for the remaining pie crusts. Shape the scraps into a 1/2 inch thick disk. Roll the disk on a lightly floured work surface to 1/8 inch thickness. Cut out stars using a cookie cutter. Re-roll the scraps as necessary.
2. Transfer the dough circles to pie tins, folding the edges down so it aligns with the tin. Crimp the edges so they stay. Place the pie tins and the stars on a baking sheet. Brush the edges of dough and stars with egg and sprinkle with 1 tablespoon of sugar. Chill for 30 minutes.
3. Preheat the oven 375 degrees. Toss the blueberries, raspberries, strawberries, cornstarch and the rest of the sugar into a bowl. Let them sit, tossing occasionally, until juicy, about 8-10 minutes. Fill piecrusts with about 1/2 cup of the berry mixture. Place the stars where you think they look good.
4. Bake until the fruit is bubbling and crust is golden brown, about 30-35 minutes. Serve warm with ice cream. Enjoy!
Jello is a dessert that not everyone likes but is still a staple of dessert. Jello and cake are such a good combination, and I think it’s something everyone should try at least once in their lifetime. So have fun making this and enjoy the final product.
Ingredients:
Steps:
1. Prepare the cake according to the package directions.
2. Use 1/2 of the cherry jello with 1/2 of the boiling water, and use 1/2 of the blue jello with the other 1/2 of the boiling water. Mix them well, making the jello in two separate bowls.
3. Once you remove the cake from the oven, use the end of a wooden spoon to poke the cake all over. Pour the cherry jello in half the holes and the blue jello on the other half. Try not to mix the colors in the cake, or it might not look right.
4. Place in the refrigerator for at least an hour before eating. Top it with cool whip and sprinkles. Enjoy!
Doughnuts are typically seen as a breakfast food, but they could also be a dessert. Especially when you put all the frosting and sprinkles on it that you could ever imagine. These are also a lot of fun to make, so I think you’ll enjoy them!
Ingredients:
Steps:
1. Preheat the oven to 325 degrees. Spray a doughnut pan with cooking spray, use a paper towel to wipe away the extra spray.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, eggs, vanilla, and oil. Stir the dry ingredients into the wet ingredients. Mix until just combined. Transfer the batter to a large piping bag, or a Ziploc with the corner cut off. Pipe the batter into the doughnut pan, filling each doughnut hole about 2/3 of the way full. Tap the pan against the table to make sure all the air bubbles are gone.
3. Bake the doughnuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let them sit in the pan for 5 minutes before moving to a wire rack. Allow the doughnuts to cool completely before continuing on.
4. Melt 1/3 of the bag of white candy melts in the microwave. Start with a minute and then stir after. Melt for another minute and then stir again. Transfer the melted white candy into a shallow bowl that will be easy to dip. Dip the doughnut in, covering the whole doughnut in white, and let the excess fall off. Put the doughnut on a cooling rack, and allow them to harden.
5. Melt about 1/3 of the bag of the blue candy in the microwave for about one minute. Stir it and then melt it for another minute. Stir it and let it sit for a few minutes so it’s not so runny. Put the candy in a small squeeze bottle, so it will be easier to make the flag. Use a toothpick to help you spread out the candy, allowing it to cool.
6. Melt the red candy for about a minute at a time. Then put the red candy in a small squeeze bottle. Draw the stripes of the flag over the white candy. Allow it to harden. When the candy is hard, melt some more white candy to make the stars on the blue part of the flag. Allow the candy to harden completely before putting them in an air-tight container. Enjoy!
Cookies are the easiest dessert to make, so therefore it would be a good snack to have at a Fourth of July party. And these cookies are super festive, with red, white, and blue sprinkles and frosting. They are fun to make, and even more fun to eat!
Ingredients:
Steps:
1. Preheat your oven to 350 degrees.
2. Combine the cake mix, butter, and egg and mix them all together until it forms a ball of dough. Add your sprinkles and mix them in. Roll small balls, about 1 inch thick, onto a cookie sheet.
3. Bake for about 8-10 minutes. Gently press them down when they come out of the oven so they are pretty flat.
4. While the cookies cool, grab the frosting and divide it into three bowls. Color one red, one blue, and leave one white. Pipe some frosting onto cookies. using a Ziploc bag, cut off the corner so you can squeeze the frosting onto the cookies.
5. Top with a second cookie, and you have a patriotic cookie sandwich! Enjoy!
Rice Krispie treats were always my favorite snack when I was growing up. Marshmallow and Rice Krispie cereal tasted amazing to me. This is a recipe that makes my childhood favorite even more Fourth of July snacks-themed than it was. I hope you enjoy it!
Ingredients:
Steps:
1. Coat a 15×10 inch glass baking dish with cooking spray and set it aside.
2. In a large plastic microwaveable bowl, melt butter and mini marshmallows. Microwave for 1 minute, stir it, microwave for another 30 seconds, and then stir it well. Stir in half of the Rice Krispies. Mix it really well. Stir in the rest of the Rice Krispies, stirring really well until fully coated.
3. Pour the mixture into the baking dish. Lightly wet your hand and gently press the Rice Krispies flat against the pan. Allow it to cool completely. Cover the dish with a cutting board and then flip it upside down, gently removing the treats from the baking dish.
4. Cut the treats into 1-inch strips and then cut those strips in half lengthwise.
5. In a small microwaveable bowl, melt the white chocolate for 30 seconds, stir well, melt for another 15 seconds, and stir until smooth. Take each treat and dip them 3/4 of the way in the white chocolate. Put it back on the glass dish to add the sprinkles. Let it cool completely. Put them in an air-tight container until you serve them. Enjoy!
There are so many different kinds of cookies you could serve that I would never get tired of eating cookies. This is a fun to make, and really cool to look at, cookie that is also really patriotic. I think you’ll like this Fourth of July snacks a lot.
Ingredients:
Steps:
1. In a medium bowl, sift together the flour, baking powder and salt. In a separate bowl, use a mixer to beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla. Put the mixer down for now.
2. Add the flour and beat until just combined. Remove the dough and separate into 3 equal pieces. Shape one piece of the dough into a 4×4 inch square. Wrap this in some plastic and put it in the fridge, this will be the white part of the cookies.
3. Put one of the other two pieces back in the mixer bowl and add the red food coloring, one drop at a time until you reach the color you like. Form the red dough into the 4×4 inch square and put it in the refrigerator. Clean out the bowl to make sure there is no red food coloring left in the bowl.
4. Put the third piece of dough in the mixer bowl, adding blue food coloring one drop at a time. Form it into a 4×4 inch square, wrapping it in plastic and putting it in the refrigerator. Keep all three parts of the dough in the refrigerator for 30 minutes.
5. Take the dough out and cut each square in half. Wrap half of each square back in the plastic wrap and put it back in the refrigerator. Put the red piece of the dough between two pieces of wax paper and roll it into a rectangle about 1/8 inch thick. Do the same with the other two colors. Remove the top layer of wax paper off the red dough, and take one piece of wax paper off the white. Connect the two sides and then take the top piece of wax off the blue and the other piece off the white dough. Attach both of those, and then roll all three dough pieces together.
6. Roll the dough as tightly as possible into a log. Do the same thing to the dough still in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for an hour. Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. You can also stand the logs up in cups in the refrigerator to help them keep their shape. Refrigerate for 4 hours.
7. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Remove the dough from the refrigerator and slice each roll into 1/4 inch pieces. Place the pieces two inches apart on the baking sheets, the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden. Transfer them to a rack to cool completely. Enjoy!
Strawberries and blueberries are really amazing summer fruits to eat. Both fruits taste really good in yogurt, so this Fourth of July snacks is going to taste amazing, trust me. Try it sometime this summer and let me know what you think about it.
Ingredients:
Steps:
1. Use the muffin tin to hold the cups upright when you start putting the yogurt in them. Put some vanilla yogurt in the bottom of the paper cups.
2. Put some blueberries in next, and then put some more yogurt on top of the blueberries.
3. Put a slice or two of strawberries on top of the yogurt. Wedge the stick in the middle of the top strawberry slice. Top with some more vanilla yogurt.
4. Keep them in the freezer overnight. Enjoy the yogurt pops!
S’mores are the most summer snack. The Fourth of July is in the middle of the summer. Making S’mores that are themed as Fourth of July snacks is pretty awesome. This is made with blueberries and strawberries. I hope you enjoy!
Ingredients:
Steps:
1. In a small saucepan, cook the blueberries with the lemon juice and 1 teaspoon of the sugar until thickened, about 5 minutes. Mash the strawberries in a small bowl with the remaining tablespoon of sugar.
2. Make the marshmallows: in a medium saucepan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the side of the pan and boil until it reaches 238 degrees F. Add the remaining 3 tablespoons of water to a large bowl and add the gelatin powder. Let it sit for a few minutes without stirring it.
3. When the syrup reaches 238 degrees, slowly begin to pour it into the gelatin mixture, while constantly beating it with a hand mixer. Do not splash any on the sides of the bowl or it will harden immediately. Go slowly and take your time. Beat the mixture for a full 10 minutes. Stir in the vanilla extract and mix until fully combined.
4. Spread the mixture into a 9×5 inch loaf pan that has been lined with parchment paper and sprayed with cooking spray. Swirl the blueberry and strawberry mixture into the marshmallow with a knife. Try to avoid adding the liquid from the berries, and just add the solid pieces. Let the mixture sit uncovered for at least three hours.
5. When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out and slice it while dipping the knife in the sugar between each cut. Roll all of the edges of the marshmallow in powdered sugar when done.
6. Store the marshmallows in an airtight container at room temperature for up to 3 days. To make the s’mores, heat the marshmallow over an open flame until toasted to your liking. Sandwich between two graham crackers, using the white chocolate to hold it all together. Enjoy!
Cakes are good snacks, no matter what time of day. This cake also has an American flag on the inside of it, which makes it even cooler as a Fourth of July snack. It’s a little tricky to make, but it is definitely worth it when you finally get it. I hope you enjoy it!
Ingredients:
For Frosting:
Steps:
1. Preheat the oven to 350 degrees. Grease and flour a 9-inch cake pan. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs one at a time, scraping well after each addition. Beat in the vanilla.
2. In a large bowl, whisk the sifted flour, baking powder, and a pinch of salt to combine them. Add 1/3 of the dry ingredients to the butter mixture and mix just until incorporated. Follow with 1/3 of the buttermilk and mix to combine. Repeat until all of the wet and dry ingredients are incorporated. Mix well, and scrape the sides to make sure all of the ingredients are mixed.
3. For the white cakes: do nothing. The batter can be baked as it is. For the red batter: add about 25 drops of red food coloring, or more if the color is too dull. For the blue cake: add about 20 drops of blue food coloring, or a couple more if the batter isn’t blue enough. Pour the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 35-45 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack and cool completely. If you don’t have 5 cake pans, continue to use the same one until you have five cakes the same size.
4. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 6 minutes. Beat in the vanilla. Add the cream gradually, mixing until a smooth, creamy texture.
5. Cut the red and white cakes into even layers, between 3/4 to an inch thick. Now you should have six layers. Use a 5-inch circle cookie cutter, or trace around a 5-inch plate to cut one of the white and red layers into a smaller circle. Use the 5-inch cutter to remove the center of the thicker blue layer. This cake will remain in one piece.
6. To build the cake, start with a large red layer and cover it with a layer of buttercream frosting. Top with a white layer and put a thin coat of buttercream on top. Repeat with another red and white cake layer. There should be four layers total now. Top this white layer with the thicker blue layer with the center cut out. Top the 5-inch red layer with buttercream and put the white 5-inch layer on top. Gently pat these two layers inside the blue layer.
7. Cover the whole cake, the top, and the sides, with the buttercream frosting. The cake is done! Enjoy!
Ice cream is a great summer treat. Everyone loves some ice cream, especially on hot days. Having granola with your ice cream sounds a little odd, but it is really good. I hope you try this recipe for a Fourth of July snacks because it will be worth it!
Ingredients:
Steps:
1. Preheat oven to 350 degrees F.
2. In a food processor, combine the granola with walnuts, coconut oil and a little of the agave syrup. Mix until well combined and the granola is crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into the bottom of the dish and up the sides. Bake for 10 minutes and let it cool completely.
3. In a small saucepan over medium-high heat, stir together the raspberries, 1 tablespoon of agave syrup, 1 tablespoon of water, juice of 1/2 of the lemon, and 1/2 teaspoon of the cornstarch.
4. In another small saucepan over medium heat, stir together blueberries, 1 tablespoon of agave syrup, 1 tablespoon of water, juice of the other 1/2 lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until the berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine-mesh sieve into small separate bowls. Let sauces cool completely.
5. Pour sauces into resealable sandwich bags, cutting off one of the corners. Alternating bags, pipe circles about 2 inches apart over the pie, starting in the center and working outward. Drag a toothpick from crust to the center, about 2 inches away from the first line. Continue around the whole pie. Freeze, uncovered, for at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any leftover sauce.
Sugar cookies are a really good go-to for food during the summer months. Decorating the cookies to look like the American flag is also a really good idea if you want to make the cookies a Fourth of July snacks. I hope you enjoy!
Ingredients:
Buttercream frosting:
Steps:
1. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Add the butter and mix together until it becomes coarse crumbs. In a small bowl, whisk together the egg, cream, and almond extract. Add to the mixer bowl with the other ingredients, and mix until it just comes together. Wrap the dough in plastic wrap and refrigerate for 3o minutes to an hour.
2. You can either divide the cookie dough in half, keeping one plain, and adding red food coloring to the other. Or you can make two separate batches of cookie dough, making one plain and adding red food coloring to the other.
3. Roll the dough out to 1/8 inch thick. Make sure the work surface is well floured so you don’t get the rolling pin stuck to the dough. In the rolled-out dough, cut out a 3 inch by 10-inch rectangle. Continue until you have 6 pieces of the plain dough and 7 pieces of the red dough. As you cut each rectangle, place it on a cookie sheet covered in parchment paper. Put parchment paper between each layer of dough, and then chill the dough in the refrigerator or freezer.
4. When the dough is chilled, stack them on top of each other, starting and ending with a red piece. Gently press them together to make sure they stay. Slice the dough using a sharp knife. Place the cookie on a parchment paper-lined cookie sheet, using the blade of the knife to support the cookie. You can freeze them or bake them.
5. Preheat the oven to 400 degrees. Bake for 6 minutes, flipping the cookies over halfway through. You can bake them a little longer to brown the edges a little, or you can frost the blue square as is.
6. To make the frosting: In a large mixer bowl, cream the sugar and butter, starting on low speed until blended, and then increase the speed to medium. Beat until well incorporated, airy, and creamy. Slice the vanilla bean lengthwise with the tip of a sharp knife. Lay it open on a flat surface. Using the edge of the knife, scrape the beans from inside and place them in the bowl. Continue to mix well, and then add the cream. Color the frosting blue and place frosting in a piping bag.
7. Pipe a 3×3 cluster of stars on the top left corner of each cookie. Decorate with white candy stars or dots. Enjoy!
Pretzels are always a good snack in the summer. The salt from the pretzels helps you get the salt your body loses when you sweat back into your system. So making these for the Fourth of July snacks is a really good idea. I hope you like them!
Ingredients:
Steps:
1. Melt the white chocolate chips using a microwave. Melt for 30 seconds and then mix it together. Put it back in the microwave for another 30 seconds. Keep melting the chips in 30-second intervals until fully melted. Cover a cookie sheet with parchment paper.
2. Pour the melted chocolate into a liquid measuring cup, for easier dipping access. Dip the pretzels into the chocolate and then put some sprinkles on them immediately. Put the pretzel on the cookie sheet and then in the refrigerator for 30 minutes.
3. You can put the pretzels in treat bags, or you can leave them on the tray. Either way, they will be eaten fairly quickly. Enjoy!
Brownies are another easy snack to make in the summer. Fruit and brownies are not something you would normally think about. Skewers are another thing that are common in the summer, so having a dessert-themed skewer is a pretty cool Fourth of July snacks.
Ingredients:
Steps:
Use a butter knife to cut the brownies into 72 square-inch brownie bites. Cut the strawberries in half and remove the leaves. Cut the bananas into thick slices.
2. On a bamboo skewer, slide a brownie piece, two blueberries, a banana slice, and a strawberry half. Continue this step one more time, and the skewer would be full. Add one more brownie piece to the top.
3. Repeat the process with the rest of the ingredients. This should make 24 skewers. Enjoy!
Apples are a healthy snack to have when it’s hot out. These are also really easy Fourth of July snacks to make, too, which makes it an ideal snack to make on hot days. The red, white, and blue makes it a great Fourth of July snack to make.
Ingredients:
Steps:
Line a large cookie sheet with wax paper and set it aside. Wash and dry the apples, taking out the stem. Press the sticks into the top, going almost all the way, but not through to the bottom of the apple.
2. Place candy coating in a microwaveable bowl, melting on high for 1-2 minutes. Stir until completely smooth. Pour sprinkles into a small bowl and set aside.
3. Dip the apples 2/3 of the way into the white candy. Let the excess candy fall off the apple before brushing on some of the blue sprinkles.
4. Use a spoon to get the sprinkles over the bottom third of the apple. Place the apples on the cookie sheet and put them in the refrigerator to harden up.
5. Enjoy the apples!
Lasagnas are great pasta dishes to eat, but they’re too hot to make in the summer. Making them a dessert is a really good idea, and having them red, white, and blue for the Fourth of July snacks is really good. I hope you really enjoy this lasagna!
Ingredients:
Red Velvet Crust:
Cheesecake layer:
Blueberry Jello Salad:
Topping:
Steps:
1. Make the crust: Combine graham cracker crumbs, strawberry jam, melted butter, and red food coloring. Drop the food coloring in the butter or jam, so it dissolves faster. Mix until evenly moistened. Press the mixture into the bottom of a 9×13 inch dish. Place the crust into the freezer to firm.
2. Make the whipped cream: In a bowl, beat the chilled heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue mixing until really stiff peaks form. Measure out 1 cup of beaten whipped cream for the cheesecake layer. Cover the rest of the whipped cream and refrigerate for the topping.
3. Make the cheesecake layer: Mix together softened cream cheese, powdered sugar, vanilla, and softened butter. Mix in 1 cup of the whipped cream. Gently fold in the diced strawberries and spread over the crust. Place it in the fridge to set.
4. Make the blueberry salad layer: In a large bowl, place the blueberry gelatin mixture, pour in 1 1/4 cups of boiling water and stir for a few minutes until the gelatin mix is completely dissolved. Set aside to cool for 15 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it’s cooled to room temperature or place it in the refrigerator to let it set.
5. Spread blueberry jello over the chilled cheesecake layer. Do not pour the warm jello over the cheesecake or it will start to melt. Place in the fridge to chill until the jello layer is set completely. Top with remaining whipped cream.
6. Before serving, top with fresh berries. Melt white chocolate chips, transfer the melted chocolate chips to a Ziploc bag, cut off the corner, and drizzle over the lasagna. Store in the fridge.
Bananas are a really summery fruit, so this recipe made a lot of sense to me. This is probably one of my favorite Fourth of July snacks, so I hope you really like this banana decorated in red, white, and blue frosting and sprinkles!
Ingredients:
Steps:
Peel the bananas and then cut them in half. Place each banana piece on a lollipop stick. Freeze the banana for at least 2 hours.
2. Melt the chocolate in the microwave in 30-second intervals. Mix in between each interval. Use a spoon to spread the chocolate on the banana pieces. You can decorate the banana with just sprinkles or you can use the candy melt, too. Whatever you do, you have to do it quick before the candy hardens.
3. Place 15 candy melt wafers of all three colors in a Ziploc bag, and put it in the microwave for 40 seconds at a time. Once the candy is melted, cut off the tip of one of the corners, and drizzle the candy over the frozen bananas.
4. Place the decorated bananas back in the freezer until you are ready to serve them.
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