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My Grandma's Peanut Butter Fudge
Dessert American

My Grandma's Peanut Butter Fudge

4.1

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
  2. 2 Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

By Jaimie D

The Original Fantasy Fudge
Dessert American

The Original Fantasy Fudge

4.8

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grease a 9x13-inch pan.
  3. 3 Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly, until mixture is slightly thickened.
  4. 4 Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined.
  5. 5 Stir in marshmallow creme until incorporated. Mix in walnuts and vanilla.
  6. 6 Transfer fudge to the prepared pan and use an offset spatula to spread out evenly and flatten.
  7. 7 Let cool for at least 1 hour before cutting into squares. Enjoy!

By CAVAMom

Let's Make Whoopie Pies
Dessert American

Let's Make Whoopie Pies

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. 2 In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
  3. 3 Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
  4. 4 Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
  5. 5 In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
  6. 6 To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.

By Reynolds KitchensR

Erupting Volcano Cake
Dessert American

Erupting Volcano Cake

5.0

Prep
50 min
Cook
48 min
Total
108 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.
  2. 2 For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
  3. 3 For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool, about 30 minutes
  5. 5 Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl.
  6. 6 Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
  7. 7 Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
  8. 8 Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
  9. 9 Line a baking sheet with aluminum foil.
  10. 10 To make the candy lava: Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
  11. 11 Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
  12. 12 To make the marshmallow cream lava: Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until smooth and even in color, 3 to 5 minutes.
  13. 13 Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

By buffet1

Red Velvet Cheesecake with Buttercream Frosting
Dessert American

Red Velvet Cheesecake with Buttercream Frosting

Prep
45 min
Cook
90 min
Total
445 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
  2. 2 Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
  3. 3 Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
  4. 4 Divide batter between the prepared pans.
  5. 5 Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  7. 7 Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
  8. 8 Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
  9. 9 Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
  10. 10 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
  11. 11 Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
  12. 12 Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.

By RachelS

PBM Sandwich
Lunch

PBM Sandwich

4.8

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Spread peanut butter onto 1 slice bread. Spread marshmallow cream onto remaining slice. Place bread slices topping-side up onto a microwave-safe plate.
  2. 2 Cook in the microwave on high for 30 seconds. Place two halves together and serve.

By Sarah K

Chocolate Marshmallow Frosting

Chocolate Marshmallow Frosting

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

By Dana

S'mores Dip
Snack

S'mores Dip

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds.
  2. 2 Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture.
  3. 3 Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.

By mikecurrin

Peanut Butter Fudge with Evaporated Milk
Dessert

Peanut Butter Fudge with Evaporated Milk

5.0

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Butter a 9x13-inch pan.
  2. 2 Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
  3. 3 Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

By Crazy About Cooking

Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow
Dessert Mexican

Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Prepare a large skillet with cooking spray and heat over medium heat.
  2. 2 Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
  3. 3 Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

By Jenni

"Oh Fuddgge" Fudge
Dessert

"Oh Fuddgge" Fudge

5.0

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Grease a 9x13-inch pan.
  2. 2 Combine sugar, margarine, evaporated milk, and salt in a medium saucepan. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly, until fudge reaches 234 degrees F (112 degrees C) on a candy thermometer.
  3. 3 Remove from heat. Add marshmallow cream, chocolate chips, nuts, and vanilla extract; mix well until blended. Pour into the prepared pan and refrigerate until firm.
  4. 4 Cut into seventy-eight 1 1/2-inch squares.

By Lela

Creamy Eggnog Fudge
Dessert

Creamy Eggnog Fudge

4.3

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Grease a 9-inch square pan and set aside.
  2. 2 Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.
  3. 3 Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.
  4. 4 Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.

By Minda

Black Bottom Butterscotch Fudge
Dessert

Black Bottom Butterscotch Fudge

4.5

Prep
10 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Line a 9-inch square baking pan with parchment paper.
  2. 2 Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
  3. 3 Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
  4. 4 Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

By RusticJoyfylFood

Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies
Dessert

Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies

3.0

Prep
15 min
Cook
8 min
Total
54 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
  3. 3 Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
  4. 4 Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
  5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.

By Bluucantu

S'mores Cheesecake Cupcakes
Dessert

S'mores Cheesecake Cupcakes

Prep
45 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
  3. 3 Mix graham cracker crumbs with melted butter in a bowl.
  4. 4 Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
  5. 5 Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
  6. 6 Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
  7. 7 Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
  8. 8 Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

By Julian Philipie

Chocolate Caramel Commotion Bars
Dessert

Chocolate Caramel Commotion Bars

4.2

Prep
45 min
Cook
15 min
Total
120 min

Instructions

  1. 1 Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
  2. 2 Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
  3. 3 Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
  4. 4 Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
  5. 5 Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

By Eagle brand

Champagne Funfetti Ice Cream Cake
Dessert

Champagne Funfetti Ice Cream Cake

4.0

Prep
45 min
Cook
20 min
Total
345 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
  2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
  3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
  4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
  5. 5 Cut each cake in half horizontally, creating 10 rounds.
  6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
  7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
  8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
  9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
  10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

Oatmeal Cinnamon Cream Pies
Lunch

Oatmeal Cinnamon Cream Pies

5.0

Prep
30 min
Cook
7 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  3. 3 Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  4. 4 Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  5. 5 Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  6. 6 Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  7. 7 Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  8. 8 Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

By Kimberly

Oatmeal Cream Pies with Chocolate
Dessert

Oatmeal Cream Pies with Chocolate

4.3

Prep
30 min
Cook
10 min
Total
102 min

Instructions

  1. 1 Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
  2. 2 Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
  3. 3 Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
  6. 6 Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
  7. 7 Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
  8. 8 Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.

By brandylarae

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat