Brownie Ice Cream Cake

Slice of brownie cake with ice cream on a white plate.Brownie Ice Cream Cake has layers of fudgy brownie, cookies and cream ice cream, and hot fudge sauce. Make this…

Slice of brownie cake with ice cream on a white plate.

Brownie Ice Cream Cake has layers of fudgy brownie, cookies and cream ice cream, and hot fudge sauce. Make this decadent frozen dessert ahead of time and stash it in the freezer for your next special occasion!

If you love Oreos, you’ll love our easy Oreo Ice Cream Cake. Today’s version adds our favorite brownie recipe to the base!

Brownie ice cream cake with a slice being removed.

The Sweetest Ice Cream Cake

You’ve had ice cream cake before. However, have you ever experienced an ice cream cake quite like this one?

This Brownie Ice Cream Cake recipe uses rich, fudgy, chocolate brownies instead of cake layers. Make a delicious dessert by layering brownies with cookies and cream ice cream, then topping it with whipped cream.

At the center of the whole thing? A generous spread of hot fudge and Oreo cookies.

Give into your sweet tooth. This cookies and cream ice cream cake is worth it!

Ingredients Needed

Ingredients needed to make brownie ice cream cake.
  • Brownies. We used a basic brownie mix. If you can find a funfetti brownie, save the sprinkles for the topping. Or try a homemade brownie batter instead!
  • Hot fudge sauce. You don’t need to heat it for this recipe.
  • Oreo cookies. Or use any similar style chocolate sandwich cookies crushed into small pieces.
  • Cookies and cream ice cream. We make our own cookies and cream ice cream. Store bought is just fine too! Or use our delicious chocolate ice cream recipe!
  • Cool whip. If you prefer, you can use real whipped cream for topping this cake instead. Or use our homemade cool whip – which is a stabilized whipped cream.

How to Make a Brownie Cake

Don’t let the steps to making this cake overwhelm you. Easier than it appears!

Step by step photos showing how to make brownie layer for cake.

Prepare the brownies.

You’ll need two 9-inch round cake pans. While the brownies are cooling, get the rest of your ingredients ready.

Step by step photos showing how to make brownie cake filling.

Make the filling.

Combine the hot fudge sauce and crushed Oreo cookies. Take the ice cream out of the freezer to let it soften for a few minutes on the counter.

Step by step photos showing how to assemble brownie cake.

Assemble.

Add the layers to a spring form pan in the following order:

  1. First brownie layer.
  2. Hot fudge.
  3. Ice cream.
  4. Second brownie layer.

Now wrap the brownie ice cream cake in foil and freeze for at least two hours. When you’re ready to enjoy your delicious dessert, remove the cake from the pan.

Cover it with cool whip and sprinkles (if desired) and a drizzle of magic shell, if desired, before serving!

Tips and Tricks

  • Make sure to use a brownie mix that makes enough for a 13 x 9 inch pan. Use the ingredients needed on the package.
  • Store leftover ice cream cake covered in the freezer for up to 1 month.
  • Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.
Slice of brownie ice cream cake being lifted out of pan.

Recipe FAQs

Can I make ice cream cake ahead of time?

Yes, you can make this brownie ice cream cake up to a week ahead of time! Store it in the freezer and add the whipped topping just before serving.

How do you crush the Oreos?

You can crush Oreos using a food processor or a rolling pin. If you choose to use the food processor, be careful not to overdo it. You don’t want fine crumbs.
To crush cookies with a rolling pin, place the cookies in a zip top bag. Roll the rolling pin over the cookies with firm pressure a few times to break them into pieces.

Can I use real whipped cream instead?

Yes, real whipped cream makes a delicious substitute for Cool Whip if you prefer it.

What other ice cream flavors can I use?

If you don’t have cookies and cream ice cream, try chocolate or vanilla ice cream instead! Both taste great with the brownie and Oreo flavors in this dessert.

Slice of brownie ice cream cake with a bite taken out.

More Ice Cream Desserts:

Slice of brownie cake with ice cream on a white plate.
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Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake has layers of fudgy brownie, cookies and cream ice cream, and hot fudge sauce. Make this decadent frozen dessert ahead of time and stash it in the freezer for your next special occasion!
Course Cake
Cuisine American
Keyword brownie cake, ice cream cake with brownies
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 servings
Calories 327kcal
Author Aimee

Ingredients

  • 1 box Chocolate Brownie Mix for 13×9 size pan
  • cup vegetable oil
  • ¼ cup water
  • 2 large eggs
  • 1 jar hot fudge sauce 12 ounce
  • 16 chocolate sandwich cookies crushed (about 2 cups)
  • 1.5 quart cookies and cream ice cream
  • 8 ounce Cool Whip thawed
  • sprinkles optional

Instructions

  • Prepare brownies by combining the brownie mix, oil, water and eggs. Stir until well blended. Grease and flour two 9-inch cake pans, placing a piece of parchment paper in the bottom of each pan (use scissors to trim). Pour brownie batter into pans.
  • Bake in a 350°F oven for about 17-20 minutes. Remove from pans and cool completely.
  • In a small bowl, combine the hot fudge sauce (do not heat it) with the crushed cookies.
  • Place one layer of brownie cake in the bottom of a 9-inch springform pan. Top with the hot fudge and cookie mixture. Next, scoop out the cookies and cream ice cream and spread over the top of the hot fudge mixture. I removed the ice cream from the freezer for about 15 minutes to let it soften slightly for this step.
  • Finally, place the second layer of brownie over the ice cream and cover with foil. Freeze for about 2 hours (or more).
  • When ready to serve, remove the springform pan and cover the cake with the whipped topping. Add the reserved funfetti sprinkles from the brownie mix to the top of the cake. ENJOY.
  • Store remaining cake, covered, in the freezer for up to a week for best flavor.

Notes

  • Be sure to choose a brownie mix that makes enough to fill a 13×9 pan.
  • Store leftover ice cream cake covered in the freezer for up to 1 week.
  • I prefer rainbow chip sprinkles. They taste great and look so pretty too!
  • Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.

Nutrition

Calories: 327kcal | Carbohydrates: 23g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 42mg | Sodium: 104mg | Fiber: 1g | Sugar: 16g

Easy Cream Puff Cake Recipe

Slice of cream puff cake topped with chocolate syrup.The best Cream Puff Cake recipe, featuring a fluffy crust, easy vanilla filling, and of course, chocolate. This cream puff recipe will…

Slice of cream puff cake topped with chocolate syrup.

The best Cream Puff Cake recipe, featuring a fluffy crust, easy vanilla filling, and of course, chocolate. This cream puff recipe will be your new favorite dessert!

You’ve got to try our reader favorite Boston Cream Pie next. Topped with a dreamy chocolate ganache too!

Slice of cream puff cake on a stack of white plates.

Why You’ll Love This Cream Puff Cake Recipe

If you’ve tried a Cream Puff, you know how delicious they taste.

The texture of the pastry is slightly chewy, but also light and airy. And it traditionally contains a vanilla pastry cream.

Today’s Cream Puff Cake recipe is an easy version of the traditional dessert.

Here’s why I love it:

  • This is the best (and easiest!) way to make cream puffs for a crowd! Cream puff cake is always a winner for potlucks and backyard barbecues.
  • It has homemade flavor with shortcut ingredients. Cool Whip and pudding mix make it easy to assemble!
  • Needless to say, this cream puff cake is delicious, but I also love the contrasting textures. The airy, chewy crust is the perfect base for all that whipped vanilla cream!

If you enjoy this sweet dessert, you should try making my tres leches cake next!

Important Ingredient Notes

Ingredients needed to make cream puff cake.
  • Unsalted butter – The go-to for baking! Unless a recipe says otherwise, always assume you should use unsalted butter.
  • All-purpose flour – I use the flour to make something called choux pastry. The crust gets puffy thanks to steam instead of a traditional leavener like baking soda or powder.
  • Vanilla extract – I recommend pure vanilla extract, not imitation.
  • Eggs – Eggs also help give choux pastry its signature texture.
  • Instant vanilla pudding mix – Regular vanilla or French vanilla both work for this cream puff cake recipe.
  • Milk – I recommend whole milk for the richest cream filling, but any kind you have on hand is fine.
  • Cream cheese – Use the kind that comes in a block not a tub.
  • Cool Whip – While homemade whipped cream is delicious, Cool Whip lasts longer, so it won’t deflate in the fridge. You can make my stabilized whipped cream instead of Cool Whip.
  • Chocolate syrup – The perfect finishing touch! Use our homemade chocolate syrup recipe!

How to Make Cream Puff Cake

Prepare: Preheat your oven to 400ºF. Coat a 13×9 baking dish with baking spray. 

Step by step photos showing how to make cake crust.

Make the Choux Pastry:

  • In a small saucepan, add the butter and water. 
  • Bring the mixture to a boil over medium high heat. 
  • Remove the pan from heat and whisk in the flour.
  • Pour the flour mixture into a mixing bowl and beat in the eggs one at a time until well blended.
  • Mix in the vanilla extract.

Bake: Spread the pastry crust into the prepared baking dish. Bake for 30 minutes, then remove from the oven and cool completely.

Step by step photos showing how to assemble cream puff cake.

Make the cream: In a large bowl, whisk together the pudding mix and milk until blended. Beat in the softened cream cheese for 3-4 minutes.

Assemble: Pour the cream into the cooled crust. Top with homemade whipped cream or whipped topping and chill for at least one hour. Drizzle with chocolate syrup or top with chocolate chips before serving.

Tips and Tricks

  • Start by softening the cream cheese at room temperature. This will ensure that it mixes in smoothly and evenly into the cream.
  • You can make this cake ahead of time. The cake will still taste fresh and delicious, just like when you first made it.
  • You can also make cream puff cake ahead in parts—either make the cream topping or the crust ahead of time. This is perfect for busy times when you don’t have much time to cook. Especially helpful before a party when you have a lot of tasks to complete.
  • Store cream puff cake in the refrigerator for up to four days. I don’t recommend freezing it.
Slice of cream puff cake being lifted out of the pan.

More Easy Custard Recipes

If you love this cake with the creamy, custard like filling, here are a few of my favorite desserts that are similar:

  • Traditional Chocolate Eclair Cake made with layers of graham cracker, pudding mix, and chocolate ganache.
  • This easy Banana Eclair Cake is a favorite summer treat. It consists of layers of cinnamon graham crackers, vanilla pudding, and fresh banana. No need to bake it! To top it off, I literally topped it off with a cinnamon glaze!
  • This Strawberry Eclair Cake is made with a filling of Cheesecake JELL-O. Plus there’s no oven needed which means it’s perfect for the warmer weather!
  • Easy, fried Boston Cream Donuts in under 30 minutes! Made using biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don’t forget the rich chocolate ganache!
  • Rich, fudgy and dense…this Chocolate Pudding Cake is a huge hit at family parties!

More Easy Dessert Recipes:

Slice of cream puff cake topped with chocolate syrup.
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Cream Puff Cake Recipe

The Best Cream Puff Cake recipe featuring a fluffy crust, easy vanilla filling, and of course, chocolate. You’ll love this homemade version of a cream puff!
Course Cake
Cuisine American
Keyword cream puff dessert, pastry cream filling
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 24 servings
Calories 181kcal
Author Aimee

Ingredients

  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 boxes instant vanilla pudding mix, 3.4 ounce each
  • 2 ½ cups milk
  • 8 ounce cream cheese softened
  • 8 ounce Cool Whip thawed
  • ¼ cup chocolate syrup

Instructions

  • Preheat oven to 400 degrees F. Spray a 13×9 baking dish with baking spray. Set aside.
  • In a small saucepan, add the butter and water. Bring to a boil over medium high heat. Remove from heat and whisk in flour.
  • Pour flour mixture into a mixing bowl and add in eggs one at a time until well blended. Add vanilla extract.
  • Spread into prepared baking dish. Bake for 30 minutes.
  • Remove from oven and cool completely.
  • In a mixing bowl, whisk together the pudding mix and milk until blended. Beat in softened cream cheese (for about 3-4 minutes).
  • Pour into cooled crust. Top with cool whip. Drizzle with chocolate syrup.
  • Refrigerate for at least one hour. ENJOY.

Video

Notes

  • One of the things I love about this cake is you can make it a day or two in advance and it will still have the same texture and flavor as if you just prepared it
  • Store cake in refrigerator for up to four days.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 178mg | Sugar: 13g

Cinnamon Sour Cream Coffee Cake

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious…

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Slices of cinnamon coffee cake on parchment paper.

Cinnamon Coffee Cake with Sour Cream

Another day, another coffee cake recipe. Seriously, if you check my breakfast recipes, you’ll find dozens of sweet breakfast ideas!

I love having a slice of coffee cake, a muffin, a doughnut, or a piece of biscotti with my hot coffee.

Today’s Cinnamon Sour Cream Coffee Cake recipe comes from my friend Mary at Barefeet in the Kitchen. You’ve seen a few recipes of hers around here already. Like these crazy delicious Almond Bars, and this Caprese Chicken Skillet.

Well, my talented friend put out another cookbook, called “The Weekday Lunches and Breakfasts Cookbook.” (get it on Amazon!) And let me tell you, it contains wonderful ideas.

I usually don’t eat much for lunch because I eat a lot of breakfast pastries. But you can easily turn her lunch ideas into tasty and simple dinner recipes! Ideal for those with a hectic schedule (isn’t that everyone??)!

Back to the coffee cake. Sour Cream. It’s the key to a moist texture. Don’t even think about asking if you can skip it.

Remember this Sour Cream Banana Bread recipe that I have claimed is THE BEST BANANA BREAD EVER??? It’s because of the sour cream. It does something wonderful to baked goods.

Ingredients Needed

Ingredients needed to make sour cream coffee cake.
  • Flour – You’ll need regular all-purpose flour for today’s coffee cake. Be sure to measure the flour correctly.
  • Sugars – The cake uses regular granulated sugar while the streusel on top calls for light brown sugar.
  • Butter – I always use unsalted butter in my baking. You’ll need to let the butter for the cake soften at room temperature before starting. Use my guide on how to soften butter quickly!
  • Vanilla Extract  Be sure to use real vanilla extract (NOT imitation). My homemade vanilla extract is perfect for baking!
  • Sour Cream – It’s best to use a full-fat sour cream for this cake. If needed, you can substitute a plain Greek yogurt.

Aimee’s Tip

Swap out the all-purpose flour for King Arthur Measure for Measure for a gluten free substitute!

Easy Instructions

Step by step photos showing how to make coffee cake batter.

Cake batter.

  • For the cake batter, combine the butter and sugar and mix with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla.
  • Add the flour, baking powder and cinnamon to the batter then fold in the sour cream.
Step by step photos showing how to assemble coffee cake with cinnamon streusel.

Streusel. Combine the flour, brown sugar, cinnamon, nutmeg and melted butter. Mix with a fork until combined and crumbly.

Layers. Pour half of the cake batter into the bottom of a greased 9×9 pan. Spread into a thin even layer. Add about half of the cinnamon crumb topping, then spoon the remaining batter over the top of the cake. Finish with the remaining streusel.

Oven. Bake at 350 degrees Fahrenheit for about 40 minutes, until lightly browned. Cool completely before slicing.

Slice of cinnamon coffee cake with a bite taken out.

Tips and Tricks

  • Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
  • Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It is okay that the batter is thin.
  • Spoon the second layer of cake batter on top of the sprinkled streusel. There is no need to spread it out.
  • Cool the cake completely before slicing.
  • Store coffee cake in airtight container at room temperature for up to 3 days.
  • Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.
Coffee cake served on a stack of white plates.

More Breakfast Ideas

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
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Cinnamon Sour Cream Coffee Cake Recipe

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
Course Breakfast and Brunch
Cuisine American
Keyword cinnamon coffee cake recipe, sour cream coffee cake
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 9 servings
Calories 534kcal
Author Aimee

Ingredients

For the streusel:

  • 1 ⅓ cup all-purpose flour
  • ¾ cup light brown sugar packed
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup unsalted butter melted

For the cake:

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup sour cream

Instructions

  • Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
  • In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
  • In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
  • Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
  • Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don’t worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
  • Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
  • Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

Notes

  • Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
  • Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
  • The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
  • Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
  • Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.
  • Store coffee cake in airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 534kcal | Carbohydrates: 64g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 117mg | Sodium: 56mg | Fiber: 2g | Sugar: 38g

Key Lime Pie With Meringue

Slice of key lime pie with meringue on a white plate.Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is…

Slice of key lime pie with meringue on a white plate.

Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.

Be sure to check out this Lemon Chiffon Pie if you love sweet-tart pies. This Banana Cream Pie is also a cool and creamy classic pie!

Slice of key lime pie with meringue on top.

Meringue on Key Lime Pie

Key lime pie is often topped with a dollop of whipped cream, or maybe some piped on whipped cream if you’re feeling fancy. I decided to take a Lemon Meringue Pie approach, though—topping Key lime pie with a thick, fluffy layer of meringue.

I think Key Lime Meringue Pie is my favorite way to make Key lime pie yet! The meringue on top enhances the flavor and balances the tartness of the lime filling.

  • This recipe is a showstopper. Just look at the height on that meringue! This is the kind of dessert that everyone will ooh and ahh over.
  • Short list of ingredients for this Key lime meringue pie recipe. Other than the limes (or juice), you might just have almost everything in your kitchen already!
  • Key lime pie is a classic dessert dessert with a tangy lime flavor that is different from regular grocery store limes. They also shine in these Mini Key Lime Pies and Key Lime Pie Bars.

Important Ingredient Notes

Ingredients needed to make key lime meringue pie.
  • Egg whites – Don’t discard the yolks! You’ll use them for the filling.
  • Cream of tartar – This helps stabilize the meringue.
  • Sweetened condensed milk – Not evaporated milk! Condensed milk is sweet, while evaporated is not.
  • Egg yolks – Like the whites, these should be room temperature.
  • Key lime juice – I used Nellie and Joey’s Famous Key Lime Juice in the recipe, which you can find it at most large grocery stores. You can also use fresh squeezed key limes if you’re lucky enough to find them!
  • Key lime zest – If you use bottled lime juice, you can use regular lime zest.
  • Graham cracker pie crust – Use fresh graham cracker crumbs to make your own graham cracker crust or use a store-bought crust.

How to Make Key Lime Meringue Pie

Make the Meringue:

Step by step photos showing how to make meringue for pie.
  • You’ll need a candy thermometer to heat the meringue until the temperature reaches 240ºF.
  • Using room temperature eggs make it easier to separate the whites from the yolks.
  • Using an electric stand mixer will make beating the meringue to stiff peaks easier than a hand mixer. You’ll need to continue beating until stiff peaks form and the meringue has cooled.

Make the Filling:

Step by step photos showing how to make key lime filling.
  • Whisk the condensed milk with the egg yolks, key lime juice, and key lime zest in a large mixing bowl until smooth. 
  • Pour the filling into the prepared graham cracker crust. 
  • Bake for 20 minutes.
  • Remove the pie and increase the oven temperature to 425ºF.

Add the Meringue and Finish:

Step by step photos showing how to bake meringue pie.
  • Spoon the meringue over the top, using a spoon to create swirls and peaks.
  • Bake for 7-10 minutes, or until the tips of the meringue have lightly browned. 
  • Remove from the oven and cool on the counter until the pie reaches room temperature. 
  • Cover loosely with plastic wrap and chill in refrigerator for 6-8 hours before serving.
Slice of key lime meringue pie being lifted out of pie plate.

Tips and Tricks

  • Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
  • If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
  • Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
  • Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
  • If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.

More Zippy Lime Desserts

Slice of key lime pie with meringue on a white plate.
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Key Lime Meringue Pie Recipe

Key Lime Meringue Pie is a creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Course Pies and Tarts
Cuisine Italian
Keyword key lime
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 9 hours
Servings 8 slices
Author Aimee

Ingredients

For the Meringue

  • 1 cup granulated sugar
  • ½ cup water
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar

For the Pie Filling

  • 1 can (14 ounce) sweetened condensed milk
  • 4 large egg yolks, room temperature
  • ½ cup key lime juice
  • 1 teaspoon key lime zest
  • 1 9-inch graham cracker pie crust, see notes

Instructions

  • For the meringue, stir the sugar and water in a small saucepan over medium heat. As the mixture begins to simmer on the edges, stop stirring to prevent crystals from forming. Place a candy thermometer in the saucepan mixture and heat until the temperature reaches 240 degrees F, and the mixture becomes thick and syrup-like in consistency. This process takes about 10-15 minutes.
  • While the mixture is simmering (and not being stirred), beat egg whites with cream of tartar in a large mixing bowl with whisk attachment. Beat until egg whites are foamy, but before they reach soft peaks.
  • When the syrup is done heating, immediately pour in the the egg whites and beat at medium speed. Increase speed to high and continue beating until stiff peaks form and meringue has cooled (about 10 minutes). Set aside.
  • Preheat oven to 350 degrees F.
  • For the pie filling, combine sweetened condensed milk with egg yolks, key lime juice, and key lime zest in a large mixing bowl. Whisk until smooth. Pour the filling into prepared graham cracker crust. Bake for 20 minutes.
  • Remove pie from oven after 20 minutes and increase oven temperature to 425 degrees F.
  • While the filling is still hot from the oven, spoon the meringue over the top, using a small spoon to create swirls and peaks in the meringue.
  • Bake for 7-10 minutes, or until the tips of the meringue have browned lightly. Remove from oven and cool on counter until room temperature. Cover loosely with plastic wrap after cooling and chill in refrigerator for 6-8 hours.

Notes

  • I used Nellie and Joey’s Famous Key Lime Juice in the recipe, you can find it at most large grocery stores. Or you can use fresh key limes (you’ll need quite a few here)!
  • Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
  • If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
  • Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
  • Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
  • If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.

Nutrition

Serving: 1slice

Easy Pie Recipes

Red Velvet Cake Mix Cookies

Red velvet cake mix cookies on a wire cooling rack.Meet your new favorite cookie recipe. These Red Velvet Cake Mix Cookies are pretty to look at, and they taste…

Red velvet cake mix cookies on a wire cooling rack.

Meet your new favorite cookie recipe. These Red Velvet Cake Mix Cookies are pretty to look at, and they taste even better! You only need five ingredients to make perfect chewy cookies with a deep red hue.

Red Velvet Cupcake recipes are everywhere around Valentine’s Day. But I love making them for the Fourth of July too! Today’s cake mix cookie recipe is incredibly easy!

Red cookies with patriotic candy on a wire cooling rack.

Red Velvet Cookies with Cake Mix

Have you tried my original Red Velvet Cookies recipe yet? These cookies are similar but made with boxed cake mix so they’re even easier!

  • Instead of measuring and combining a ton of ingredients, you simply open the box and complete half the work.
  • Before baking, roll Red Velvet Cake Mix Cookies in sugar for a sweet crunchy coating.
  • Red, white and blue M&Ms add patriotic flare and amp up the chocolate factor! Use Christmas M&M’s for winter!

If you’re love today’s cookies, our homemade red velvet cake recipe is phenomenal. Moist, delicious, and so easy.

Ingredient Notes

Ingredients needed to make red velvet cake mix cookies.

To make red velvet cookies using cake mix, you’ll only need five ingredients!

  1. Red Velvet Cake Mix. You’ll need a full box of mix for this recipe. Any brand.
  2. Vegetable Oil.
  3. Sugar. For rolling the cookie dough.
  4. Large Eggs.
  5. M&M’s candy. I used red, white and blue ones for the Fourth of July. Feel free to mix up the colors you use for different occasions. You could also add sprinkles with chocolate chips if you can’t find the holiday M&M’s.

How to Make Red Velvet Cookies with Cake Mix

Step by step photos showing how to make cookies with cake mix.
  • Make the cookie dough. Combine the red velvet cake mix, eggs, and vegetable oil in a large bowl. Fold in half of the M&Ms.
  • Chill the dough. Cover the mixing bowl with plastic wrap. Place the bowl in the fridge to chill for 1 hour.
  • Roll in sugar. Shape dough into 2 inch balls. Roll each one in granulated sugar.
  • Bake cookies. Bake for 8-9 minutes on a parchment lined baking sheet. Remove them from the oven and immediately press the rest of the M&Ms into the tops of each baked cookie.

Let Red Velvet Cake Mix cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Red velvet cookies on a wire cooling rack.

Tips & Tricks

  • Avoid baking the cookies for too long. The cookies will look soft and underdone at the end of baking time. They’ll continue cooking after you take them out of the oven.
  • Make sure to chill the dough. Before chilling, the dough will be too soft to work with. Avoid chilling the dough longer than one hour.
  • Store in an airtight container. These cookies stay good for about 1 week. But chances are good you’ll eat them all well before then!
  • Freeze Cookies. Store baked cookies in airtight container for up to three months. Or use my guide on how to freeze cookie dough for best results.
  • MORE holiday treat ideas. If you love these festive cookies, try our super easy and delicious Flag Cake too! Or give these red white and blue rice krispie treats a try soon.
Red velvet cake mix cookies on a wire cooling rack.
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Red Velvet Cake Mix Cookies Recipe

Meet your new favorite cookie recipe. These Red Velvet Cake Mix Cookies are pretty to look at, and they taste even better! You only need five ingredients to make perfect chewy cookies with a deep red hue.
Course Cookies
Cuisine American
Keyword cake mix cookies, red velvet cookies
Prep Time 5 minutes
Cook Time 9 minutes
Chill Time 1 hour
Total Time 1 hour 14 minutes
Servings 24 cookies
Calories 107kcal
Author Aimee

Ingredients

  • 1 box Red Velvet Cake Mix 15.25 oz
  • cup vegetable oil
  • 2 large eggs
  • 1 cup Red, White, and Blue M&M's
  • ½ cup granulated sugar for coating cookie dough

Instructions

  • In a mixing bowl, add the cake mix, vegetable oil, and eggs and beat until combined. 
  • Fold in half of the M&M’s.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for one hour.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Use a medium cookie scoop (about 2 Tablespoons) to portion out the dough and gently roll into balls.
  • Roll the balls in the granulated sugar to coat. Place the balls of dough on the prepared baking sheet at least 2 inches apart.
  • Bake for 8 to 9 minutes. Do not over bake these cookies, they will look puffy and slightly underdone, but they will finish cooking on the baking sheet after coming out of the oven.
  • Press the M&M’s into the tops of the cookies immediately after they come out of the oven. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Avoid baking the cookies for too long. The cookies will look soft and underdone at the end of baking time. They’ll continue cooking after you take them out of the oven.
  • Make sure to chill the dough. Before chilling, the dough will be too soft to work with. Avoid chilling the dough longer than one hour.
  • Store in an airtight container. These cookies stay good for about 1 week. But chances are good you’ll eat them all well before then!
  • Freeze Cookies. Store baked cookies in airtight container for up to three months. Or use my guide on how to freeze cookie dough for best results.

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 25mg | Sugar: 11g

Grab some M&Ms and get baking! Red Velvet Cake Mix Cookies are the perfect eye-catching addition to your summer celebrations.

The Best Banana Split Cake

Slice of banana split cake with a bite taken out.This Banana Split Cake recipe truly has everything! Fresh pineapple and strawberry slices sandwiched between chocolate and banana cake. Perfect…

Slice of banana split cake with a bite taken out.

This Banana Split Cake recipe truly has everything! Fresh pineapple and strawberry slices sandwiched between chocolate and banana cake. Perfect for a summer celebration!

Remember the joy of digging into a banana split as a kid? You can recreate the magic with all kinds of fun desserts, like this Banana Split Fudge and these No Bake Banana Split Cheesecake Bars.

Slice of banana split cake being removed from cake stand.

Three Layers of Banana Split Cake

When I think of banana splits I think of decadence, color and, most of all fun! This Banana Split Cake recipe has all that and more.

  • This recipe includes layers of both banana cake AND chocolate cake. What’s a banana split without chocolate, after all?
  • Fresh slices of strawberry and pineapple add an explosion of bright juicy flavor.
  • Rich, creamy flavor of real whipped cream in the frosting.
  • A sundae topping of chopped nuts, chocolate syrup and cherries adds the perfect finishing touch.

In short: you’re looking at the ULTIMATE Banana Split Cake recipe!

Ingredient Notes

Ingredients needed to make banana split cake.
  • Baking Cocoa. Use a good quality baking cocoa to get the best ever chocolate cake layers.
  • Brewed coffee. Using a small amount of brewed coffee in the cake batter gives the chocolate a richer, deeper flavor.
  • Bananas. Choose extremely ripe bananas for the sweetest, moistest banana cake. Check out my guide on how to ripen bananas in minutes.

How to Make Banana Split Cake

Step by step photos showing the three layers of banana split cake.

Bake the Layers.

  • Perfect banana split cake is all about the layers.
  • Bake up one 9-inch layer of chocolate cake and two 9-inch layers of banana cake.
Step by step photos showing how to assemble banana split layer cake.

Assemble Cake.

  • Place the cooled chocolate layer cake on a serving platter. Top with the creamy frosting and slices of strawberries.
  • Place one of your banana cake layers over the strawberry layer. Cover this one with more whipped cream frosting and the sliced pineapple.
  • The second banana cake layer continues on top. Spread a thick layer of frosting over the top and sides of the whole cake.
  • Finally, garnish the top with chopped nuts. Drizzle on chocolate sauce and arrange a few maraschino cherries on the top!
Slice of banana split cake with a bite taken out.

Tips and Tricks

  • Store the assembled Banana Split Cake in the refrigerator until just before serving.
  • Feel free to swap the sliced pecans with walnuts, peanuts or another favorite nutty topping.
  • Put the chocolate cake layer in the center if you prefer! It looks pretty both ways.
  • Love caramel or butterscotch? Feel free to drizzle homemade caramel sauce or butterscotch sauce on to the top of the cake.
  • Make the layer of cake ahead of time and freeze if desired.
  • I don’t receommend using frozen fruit. As frozen fruit thaws it releases a lot of moisture that can seep into the cake. However, canned pineapple can be sure if it’s well drained.

More Banana Recipes

Slice of banana split cake with a bite taken out.
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Banana Split Cake Recipe

This Banana Split Cake recipe truly has everything! Fresh pineapple and strawberry slices sandwiched between chocolate and banana cake. Perfect for a summer celebration!
Course Cake
Cuisine American
Keyword summer cake recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 534kcal
Author Aimee

Ingredients

For the Chocolate cake layer:

  • ¼ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened baking cocoa
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup brewed coffee cooled
  • ¼ cup whole milk

For the Banana cake layers:

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 large bananas very ripe
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

For the Whipped Cream frosting:

  • 3 cups heavy whipping cream
  • 2 cups powdered sugar
  • 4 ounce cream cheese softened and cubed

For the filling and garnish:

  • 2 cups fresh, sliced strawberries
  • 2 cups fresh, sliced pineapple
  • ¼ cup chopped pecans
  • 2 Tablespoons chocolate syrup
  • maraschino cherries

Instructions

For the chocolate cake layer:

  • In a large mixing bowl, use an electric mixer to beat butter and sugar for 5 minutes. Add in egg and beat until combined.
  • In a small bowl, combine flour, cocoa, salt, baking soda and baking powder. Set aside.
  • Combine coffee and milk in a measuring cup.
  • To the butter mixture, alternate adding in the dry and the wet ingredients, beating well between each addition. Once the final addition is added, beat for 2 full minutes.
  • Spray one 9-inch cake pan with baking spray and add the batter. Bake in a 350 degree preheated oven for about 25 minutes. Cool in pan for 5 minutes, then flip out onto a wire rack to cool completely.

For the banana cake layers:

  • In a large mixing bowl, beat butter and sugar together for 3 minutes. Add egg, vanilla and ripe bananas. Beat for several minutes, until bananas are fully mashed and incorporated. Add the flour, baking powder, baking soda and salt. Beat for 2 full minutes.
  • Spray two 9-inch cake pans with baking spray and divide the batter evenly. Bake in a 350 degree preheated oven for about 25 minutes. Cool in pans for 5 minutes, then flip out onto a wire rack to cool completely.

For the whipped cream frosting:

  • In a large, clean, dry mixing bowl, beat heavy whipping cream for 2-3 minutes until stiff peaks form. Slowly add in the cream cheese and powdered sugar and continue beating for an additional 3-4 minutes.

To assemble cake:

  • Place cooled chocolate cake layer on a cake plate. Top with a generous amount of the frosting, and layer the strawberries over the frosting.
  • Add one layer of the banana cake and top that with more frosting and the fresh pineapple.
  • Add the second layer of banana cake and frost entire cake with the remainder of the frosting. Top with chopped pecans, chocolate syrup and cherries. Store in refrigerator in airtight cake container. ENJOY.

Notes

  • Store the assembled Banana Split Cake in the refrigerator until just before serving.
  • Feel free to swap the sliced pecans with walnuts, peanuts or another favorite nutty topping.
  • Put the chocolate layer in the center if you prefer! It looks pretty both ways.
  • Love caramel or butterscotch? Feel free to drizzle homemade caramel sauce or butterscotch sauce on to the top of the cake.
  • Make the layer of cake ahead of time and freeze if desired.
  • I don’t receommend using frozen fruit. As frozen fruit thaws it releases a lot of moisture that can seep into the cake. However, canned pineapple can be sure if it’s well drained.

Nutrition

Serving: 1slice | Calories: 534kcal | Carbohydrates: 65g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 264mg | Fiber: 2g | Sugar: 45g

An impressive appearance and even more impressive taste make this Banana Split Cake a hit! Make it for a special occasion or “just because.” There won’t be one bite leftover!

Easy Nutella Rice Krispie Treats

Hazelnut krispie treats cut into bars on parchment paper.Nutella Rice Krispie Treats combine my favorite rice krispie treats with creamy chocolate hazelnut spread. Soft and chewy, you’ll love…

Hazelnut krispie treats cut into bars on parchment paper.

Nutella Rice Krispie Treats combine my favorite rice krispie treats with creamy chocolate hazelnut spread. Soft and chewy, you’ll love this easy recipe!

If Nutella is your favorite, be sure to try my Nutella Banana Bread. You’ll also love this creamy No Bake Nutella Cheesecake!

One large nutella krispie treats served on a white plate.

Why You’ll Love These Nutella Krispie Treats

They say you shouldn’t try to reinvent the wheel, but with Rice Krispie Treats? Well, that’s a different story!

This dessert is perfect for changing up and trying new variations, whether it’s Lemon Rice Krispie Treats, Strawberry Rice Krispie Treats, or these Nutella Rice Krispie Treats.

These chewy, crispy squares taste like buttery marshmallows with Nutella spread for a rich, chocolatey twist on the original.

Here’s why I love this recipe—and why you will too:

  • Short list of ingredients—the only thing on here that isn’t in the original recipe is Nutella! 
  • This recipe is easy to make.
  • This is one of those desserts that everyone will love. Rice Krispie Treats are delicious as it is, but adding Nutella to the mix makes them even better!

Important Ingredient Notes

Ingredients needed to make Nutella Krispie Treats.
  • Salted butter – Salted butter (rather than unsalted) helps balance the sweetness of these Nutella Rice Krispie Treats.
  • Mini marshmallows – I always reserve some of the marshmallows to stir in with the cereal, which gives you little pockets of chewy-gooey goodness.
  • Vanilla extract – This enhances the overall flavor of the Rice Krispie Treats. Use pure vanilla extract, or my homemade vanilla extract.
  • Nutella spread – Or a similar hazelnut-chocolate spread.
  • Rice Krispies – You can’t make this recipe without them!

How to Make Nutella Rice Krispie Treats

Prepare: Line a 9-inch square baking dish with parchment paper. I use binder clips to keep the parchment in place.

Step by step photos showing how to make nutella rice krispie treat bars.

Make the Marshmallow Mixture:

  • Melt the butter in a large pot set over medium heat. 
  • Once melted, reduce the heat to low and add all but 1 cup of the mini marshmallows.
  • Stir until the marshmallows melt and remove from heat.
  • Stir in the vanilla extract and 1 cup of the Nutella. 
Step by step photos showing how to assemble nutella krispie treats.

Finish and Cool:

  • Stir in the cereal and reserved mini marshmallows. 
  • Pour the mixture into the prepared pan.
  • Melt the remaining Nutella in the microwave for 30 seconds. 
  • Drizzle the warm Nutella over the Krispie treats. 
  • Cool for 1 hour, then cut and enjoy.
Nutella being drizzled over the top of the dessert bars.

Tips and Tricks

  • If you have unsalted butter on hand, you can use that instead of salted butter. Simply add 1/2 teaspoon of kosher salt to the butter and marshmallow mixture.
  • Always use fresh marshmallows and fresh cereal for the best results. Nothing ruins Rice Krispie Treats like stale cereal and marshmallows!
  • Also be sure to use name brand Rice Krispies, not a store brand. I’ve noticed that store brands of puffed rice cereal have a different texture than the original.
  • For a different spin on this recipe, you can swap out the Nutella for Biscoff, almond butter, or peanut butter.
  • Gently press the Nutella chocolate mixture into the pan with the back of spatula or damp fingers. Avoid applying excessive pressure, as it may result in them becoming hard.
  • Store these Nutella Rice Krispy Cereal Treats in airtight container at room temperature for up to 5 days. Freeze in an airtight ziploc bag for up to 3 months. Thaw at room temperature before serving.
Chocolate krispie treats cut into bars.

More Rice Krispie Treats

Hazelnut krispie treats cut into bars on parchment paper.
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Nutella Rice Krispie Treats Recipe

Nutella Rice Krispie Treats combine two fabulous flavors into one crowd-pleasing dessert! They’re crispy, chewy, chocolatey, and totally irresistible.
Course Rice Krispie Treats
Cuisine American
Keyword nutella krispie treats
Prep Time 10 minutes
Cook Time 5 minutes
Set Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 bars
Calories 70kcal
Author Aimee

Ingredients

  • 6 Tablespoons salted butter
  • 16 ounce package mini marshmallows, divided
  • 1 teaspoon vanilla extract
  • 1 ¼ cup Nutella spread, divided
  • 6 cups Rice Krispies cereal

Instructions

  • Line a 9-inch square baking dish with parchment paper and set it aside. I use binder clips to keep the parchment paper in place.
  • In a large pot, melt butter over medium heat. Once melted, reduce heat to low and add all but 1 cup of the mini marshmallows to the pot.
  • Stir until marshmallows are completely melted. Remove from heat.
  • Add in vanilla extract and 1 cup of the Nutella. Stir until smooth. Add cereal and remaining 1 cup of the mini marshmallows. Stir until cereal is completely covered in marshmallow mixture, then pour it into prepared pan.
  • Melt remaining 1/4 cup of Nutella in micrwoave for 30 seconds. Drizzle over krispie treats. Allow treats to set about one hour. Cut and enjoy.

Notes

  • Unsalted butter can also be used in place of the salted butter. Add about 1/2 teaspoon kosher salt to butter and marshmallow mixture.
  • Always use fresh marshmallows and fresh cereal for the best results.
  • Nutella hazelnut spread can be found at most grocery stores or ordered online. Swap it out with Biscoff, almond butter, or peanut butter if you prefer.
  • For best texture, do not press the bars TOO firmly into the pan. Just lightly press with back of spatula or fingers dipped in water (to prevent sticking).
  • Store treats in airtight container at room temperature for up to 5 days. Or freeze in airtight ziploc bag for up to 3 months (thaw on counter for several hours).

Nutrition

Serving: 1bar | Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 737IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 3mg

More Rice Krispie Treats

Easy Chocolate Eclair Cake Recipe

Slice of chocolate eclair cake with a bite taken out.This recipe for Chocolate Eclair Cake is a classic no-bake dessert made with graham crackers, pudding, and chocolate frosting. Everyone…

Slice of chocolate eclair cake with a bite taken out.

This recipe for Chocolate Eclair Cake is a classic no-bake dessert made with graham crackers, pudding, and chocolate frosting. Everyone loves this no-bake simple dessert recipe!

If you love no bake desserts, be sure to try this easy S’mores Icebox Cake. Also, my no bake cheesecake recipe is always a hit!

One square slice of chocolate eclair cake with layers of graham cracker, pudding, and chocolate frosting, on a white plate and teal napkin.

Why This Eclair Cake Recipe is Best

On this website, you’ll find desserts I’ve made over the years and some childhood favorites from my family.

I ate cinnamon swirl zucchini bread as a kid and have shared many other types of zucchini bread recipes.

And these Pecan Tassies were at every holiday gathering. You’ll love their buttery crust with pecan pie filling!

Today’s Eclair Cake though is the one dessert that I knew how to make at a young age. Easy enough for the kids to help make, and it tastes incredible.

Similar to our family’s dirt cake recipes, you’ll love the pudding filling!

A chocolate eclair cake is an easy, no bake dessert the resembles chocolate eclairs. Similar to a Boston Cream pie. Slightly different than my cream puff cake and cream puff desserts!

Ingredient Notes

Ingredients needed to make chocolate eclair cake.

Today’s recipe has layers of graham cracker with pudding and whipped cream filling. Topped off with a homemade chocolate frosting!

  • Graham Crackers– you’ll need a whole box for this recipe!
  • Pudding Mix– be sure to choose INSTANT pudding. I like french vanilla, but regular vanilla works great too!
  • Milk– any variety
  • Cool Whip– Use store bought whipped topping or homemade whipped cream
  • Frosting- you can use canned frosting, chocolate ganache, or follow my homemade frosting recipe below!

How to Make Chocolate Eclair Cake

How to make chocolate eclair cake step by step photos.

If you’re wondering how to make chocolate eclair cake, it is crazy easy. No messy pastry cream with this easy recipe!

Make the filling. Layer the graham crackers, pudding mixture, crackers, remaining pudding layer, and final layer of crackers. Top it with frosting.

Refrigerate cake for at least 8 hours. This is NON-negotiable. Refrigerating the cake allows the graham cracker layers to soften, which gives this dessert it’s signature flavor and texture.

Fork with chocolate eclair cake

Homemade Eclair Cake Frosting

STEP 1: In a small saucepan, with double boiler, combine the baking chocolate with corn syrup. Heat on medium heat until chocolate is melted. Remove from heat.

STEP 2: Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.

STEP 3: Frost the top layer of graham crackers. Cover and refrigerate until serving.

PRO TIP: heat up a can of chocolate frosting and pour over the top of the cake! Either way works! Add a sprinkle of chocolate chips if you like!

Storage

  • Store leftover cake covered in refrigerator for up to 4 days. The graham crackers will get incredibly soft, but they still taste amazing.
  • Freeze eclair cake by assembling the cake in a freezer safe container (I like to use disposable foil pans). Wrap the entire pan in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in refrigerator overnight until ready to serve.

Make-Ahead Instructions

I love making this cake ahead of time. Meaning you can enjoy your holiday or party stress free.

Assemble the cake up to 24 hours ahead of time. This allows you to have a delicious dessert without the mess on the day of your party!

Slice of chocolate eclair cake on a stack of two white plates, with one forkful removed.

Flavor Substitutions

  • This Strawberry Eclair Cake contains Cheesecake JELL-O in the filling. Plus there’s no oven needed which means it’s perfect for the warmer weather!
  • This easy Banana Eclair Cake is a favorite summer treat. It consists of layers of cinnamon graham crackers, vanilla pudding, and fresh banana. The best part is, you don’t even have to bake it! To top it off, I literally topped it off a cinnamon glaze!
  • I made a simple No Bake Pistachio Eclair Cake with pistachio pudding mix and chocolate frosting. You’ll enjoy this tasty dessert!
  • Too hot to turn on the oven? Make a No Bake Peanut Butter Eclair cake with Reese’s and peanut butter for a delicious chocolate treat.
Slice of eclair cake with a bite taken out.
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Chocolate Eclair Cake Recipe

This Chocolate Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!
Course Cake
Cuisine American
Keyword chocolate eclair, chocolate eclair dessert, eclair cake, eclair recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 24 servings
Calories 131kcal
Author Aimee

Ingredients

For the Cake:

  • 1 box honey graham crackers 14.4 ounce
  • 2 packages instant french vanilla pudding 3.4 ounce each
  • cups milk
  • 12 ounce cool whip thawed

For the Frosting:

  • 2 ounce unsweetened baking chocolate
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 3 Tablespoons butter
  • cups powdered sugar
  • 3 Tablespoons milk

Instructions

  • Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
  • Layer in a 13×9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
  • For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
  • Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.

Video

Notes

  • You can swap out homemade frosting for one can of milk chocolate frosting. Remove lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.
  • If you can’t find french vanilla pudding mix, swap it out for instant vanilla pudding mix.

Nutrition

Calories: 131kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 46mg | Sugar: 12g

This Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!

Ambrosia Fruit Salad Recipe

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows…

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.

No holiday meal is complete without a cold, fruity salad. This Frozen Cranberry Salad is another must-try! This Pistachio Salad is also a favorite among readers!

Ambrosia fruit salad in a round, scalloped edge bowl.

What is the Recipe for Ambrosia Salad

Ambrosia is a fruit salad with sweet creamy dressing. Originally from the American south, this dish is now a popular part of holiday meals across the United States.

Depending on the cook, there are many different ways to make classic Ambrosia.

  • Virtually all Ambrosia Salad recipes include canned fruit, a creamy dressing, coconut and/or marshmallows.
  • Some include nuts, chocolate or other mix-ins too.
  • This dish is the kind of “salad” that makes you question the meaning of the word. Ambrosia is decadent and rich–more similar to a dessert than a typical dinner salad.

The combination of fruits, cream, and coconut is delicious on a holiday dinner plate.

Whether you grew up eating this easy Ambrosia Salad or are trying it for the first time, this recipe is a great Christmas side dish!

Paired with your classic sweet potato casserole, and of course some cheesy hashbrown casserole, your family and friends will love it.

Remember to give our lemon jello salad a try next time!

Ambrosia Salad Ingredients

Ingredients needed to make ambrosia salad.
  • Whipped Cream – My homemade whipped cream is delicious in today’s recipe, but Cool Whip (whipped topping) works too.
  • Fruit Flavored Mini-Marshmallows – I love the color and flavor these add! Of course, regular miniature marshmallows are a fine substitute.
  • Sour Cream – For a sweeter twist, substitute vanilla pudding instead.
  • Maraschino Cherries – Make sure to remove the stems first.
  • Pineapple Chunks – Crushed pineapple works well in this Ambrosia Salad recipe too.
  • Mandarin Oranges- Swap out all the canned fruit for a couple cans of fruit salad instead!
  • Coconut – Use the sweetened flakes to add some crunchy texture and delicious flavor to the fruit salad. Or toast the coconut for delicious texture.
Ambrosia salad served in white ramekins.

How to Make Ambrosia Salad

  • In a large bowl, mix the whipped cream and sour cream first. Then fold in the fruits, shredded coconut, and marshmallows.
  • You could also use vanilla yogurt instead of sour cream if preferred.
  • Cover and chill Ambrosia Salad for at least an hour before serving.
  • Store in an airtight container in the fridge for 2 to 3 days.

More Easy Desserts

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.
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Ambrosia Salad Recipe

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.
Course Desserts
Cuisine American
Keyword easy ambrosia, marshmallow salad
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 205kcal
Author Aimee

Ingredients

  • 8 Ounces Whipped Cream
  • 2 Cups Fruit Flavored Mini Marshmallows
  • 1 Cup Sweetened Coconut
  • ½ Cup Sour Cream
  • 1 Can Pineapple Chunks 20 ounces, drained
  • 1 Jar Maraschino Cherries 10 ounces, drained
  • 1 Can Mandarin Oranges 11 ounces, drained

Instructions

  • Thoroughly mix together the sour cream and whipped cream in a medium mixing bowl.
  • Remove any stems from the cherries. Add all remaining ingredients and fold in until evenly distributed.
  • Cover and chill for about an hour before serving. Enjoy!

Notes

    • You could also use vanilla yogurt instead of sour cream if preferred.
    • Cover and chill Ambrosia Salad for at least an hour before serving.
    • Store in an airtight container in the fridge for 2 to 3 days.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 40mg | Fiber: 2g | Sugar: 18g

Easy Side Dish Recipes

Creamy, cold and sweet Ambrosia Salad never goes out of style! Our version of the nostalgic holiday side dish is easy to make and full of fruity flavor.

Lemon Rice Krispie Treats

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor.…

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!

For another lemony treat, try this Lemon Chiffon Pie. My Lemon Brownies are a reader favorite too!

Lemon krispie treats cut into 9 large bars.

Why You’ll Love These Lemon Rice Crispy Treats

If you’ve been a reader for a while, you probably know that Rice Krispie treats are my weakness.

Whether it’s Strawberry Krispie Treats, Fluffernutter Rice Krispie Treats, or Cherry Rice Crispy Treats, I will gladly take them all! These Lemon Rice Krispie Treats are my latest and greatest.

I’m not sure why I didn’t think of these sooner because the flavor of classic Rice Krispie treats pairs beautifully with lemon! Like Lemon Bars, they have that buttery-sweet-tart contrast going for them.

  • Quick and Easy to make!
  • With lemon zest, juice, and lemon extract, these Rice Krispie treats are full of bright citrus flavor.
  • These treats are always a hit for potlucks, picnics, and backyard barbecues—and they’re easy to transport too! 

Important Ingredient Notes

Ingredients needed to make lemon rice krispie treats.
  • Lemon – You’ll need the juice and the zest, but zest the lemon first. It’s much easier that way!
  • Salted butter – Most baking recipes use unsalted butter, but I prefer salted because it adds some balance to the dish.
  • Mini marshmallows – Make sure they are fresh! Stale marshmallows can ruin Rice Krispie treats.
  • Extracts – You’ll need both lemon and vanilla extract. Lemon extract adds a stronger lemon flavor than juice without adding a lot of excess liquid.
  • Rice Krispies cereal – Normally I’m not a stickler for name brands, but I make an exception for Rice Krispy treats. Some of the off-brand versions have a slightly different texture.

How to Make Lemon Treats

  • Make the Topping: Combine a tablespoon of sugar with lemon zest and stir. Set it aside.
  • Make the Glaze: In another bowl, whisk the lemon juice and zest. Set it aside.
Step by step photos showing how to make lemon rice krispie treats.
  1. Heat the Marshmallow Mixture: Melt the butter in a saucepan set over medium heat, then add all but 1 cup of the marshmallows. Reduce the heat to low and stir until the marshmallows are completely melted. Remove from heat.
  2. Finish the Rice Krispie Mixture: Stir in the lemon and vanilla extracts, followed by the cereal and remaining marshmallows.
  3. Transfer to Pan: Pour the mixture into a parchment-lined 9-inch square baking dish, pressing it gently with your fingertips to spread it evenly.
  4. Set: Drizzle with the lemon glaze, then add the lemon sugar mixture. Allow the lemon Rice Krispie treats to set for about 1 hour before cutting and serving.

You can also drizzle white chocolate on these bars for a decadent no bake dessert!

Lemon rice crispy treats cut into squares.

Tips and Tricks

  • Here’s how to zest a lemon; you’ll get about 1 teaspoon of zest from a single lemon.
  • In addition to the marshmallows, make sure the cereal is also fresh. If it’s been sitting open in the box for several weeks, your Rice Krispie treats will be missing the crispy!
  • I like to add the lemon glaze while the Rice Krispie treats are warm because it seeps down into them, making them extra delicious. If you prefer a more “finished” look, you can wait to add the toppings. Slice into bars then top each one with glaze and sugar after they have cooled and set.
  • Store the lemon Rice Krispie treats in a sealed container at room temperature for a few days. Alternatively, you can freeze them in a ziploc bag for up to 3 months. If you have to stack them in the bag or container, put parchment paper between the layers to prevent sticking.

More Rice Krispie Treat Recipes

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!
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Lemon Rice Krispie Treats Recipe

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!
Course Rice Krispie Treats
Cuisine American
Prep Time 8 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 13 minutes
Servings 18 bars
Author Aimee

Ingredients

  • 1 lemon, zested and juiced, see notes
  • 1 Tablespoon granulated sugar
  • ½ cup powdered sugar
  • 6 Tablespoons salted butter
  • 16 ounce bag mini marshmallows, divided
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 6 cups rice krispies cereal

Instructions

  • Start by making the lemon topping. Zest one lemon in a small bowl. Add 1 Tablespoon of granulated sugar and mix with a spoon until crumbly and combined. Set aside.
  • Juice the same lemon in a small bowl. Add in powdered sugar and whisk until smooth. Set aside.
  • Line a 9-inch square baking dish with parchment paper. Set aside.
  • In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the mini marshmallows, reducing heat to low. Stir with a spatula until marshmallows are completely melted. Remove from heat.
  • Add in lemon and vanilla extracts, stir until blended. Add cereal and remaining one cup of mini marshmallows, stirring gently until combined.
  • Pour mixture in prepared baking dish, pressing gently with your fingertips until spread out. Immediately drizzle with the lemon glaze, then add the lemon sugar mixture.
  • Allow krispie treats to set for about one hour. Cut and enjoy.

Notes

  • For the whole lemon, zest the lemon using our guide on how to zest a lemon. You’ll get about 1 teaspoon of zest. For the lemon juice, you’ll get about 1 Tablespoon juice.
  • Be sure to use fresh marshmallows and fresh cereal. Using stale ingredients will result in stale treats.
  • Adding the lemon glaze while the krispie treats are warm allows the fresh citrus flavor to sink into the krispie treats. If you prefer a more “finished” look, you can wait to add the toppings. Slice into bars then top each one with glaze and sugar after they have cooled and set.
  • Store lemon krispie treats in airtight container at room temperature for several days.
  • You can also freeze krispie treats by sliding into a ziploc bag. Freeze for up to 3 months.

Nutrition

Serving: 1slice