NO-BAKE COOKIES

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you’ll find yourself reaching for seconds…or thirds.

These classic no-bake cookies are amazing! Something about the combination of chocolate, peanut butter, and oatmeal makes these hard to resist. This is definitely one of those cookies that you can’t have just one of, which makes them dangerous! They are also my husband’s favorite cookie. I know this because he tells me that a lot. I think it’s his way of hinting that he is craving them. But I am happy to oblige because they are so easy to make!

One of the best parts about these cookies is how easy they are to make. You likely have all the ingredients on hand; if not, they are easy to find. All you need is about 20 minutes to whip up a batch, and then the hard part…waiting for them to cool. Nobody will judge you if you sneak one before they are completely cool though.

The Ingredients:

Butter: I prefer butter in this recipe because it tastes better than margarine. Also, margarine has water in it that could affect the cookie’s ability to set up correctly.
Milk: Any milk will work in this recipe! I typically use 2%, but whole milk, 1%, skim, or even non-dairy milk like almond milk will work.
Granulated Sugar: This sweetens the cookies and helps them set up.
Salt: In small amounts, salt reduces bitterness but increases sweetness, which is desirable for sweet recipes.
Unsweetened Cocoa Powder: This adds a delicious chocolate flavor to these cookies. Natural unsweetened or Dutch-process cocoa powder both work great.
Peanut Butter: I recommend using a no-stir peanut butter like Jif or Skippy. My personal preference is to use crunchy peanut butter; I love the crunch of the peanut chunks, but creamy peanut butter is fine too!
Vanilla Extract: For a bit of flavor.
Oats: I find that quick-cooking or old-fashioned oats work just fine. Many of the recipes will tell you not to use old-fashioned whole oats, but I have used both, and either work for this recipe (more on this below).

The Debate, Old-Fashioned Oats Vs. Quick-Cooking Oats:

So many of the recipes for No-Bake Cookies tell you that you can not use Old-Fashioned oats for this recipe. But you’ll occasionally come across a recipe that tells you that you can use old-fashioned oats and that the cookies are better if you do. It can get confusing! I have used both, and I like both, but I decided to break down the difference for you, and then you can decide.

First, what is the difference between the two types of oats? Old-fashioned oats, sometimes called rolled oats, have been steamed and then rolled flat. They require a longer cooking/baking time and create a chewier texture in baking. Quick oats are rolled oats that have been steamed, rolled flat, and then cut into smaller pieces. They’re more uniform in size than large flake oats, and as the name suggests, they cook more quickly because they’re smaller. However, they provide less texture than large flake oats.

I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie with more texture, but not so much that they are unenjoyable. They do take a little longer to set up as the oats take longer to soften and absorb the moisture in the mixture. But you will still have a delicious cookie that’s hard to resist.

Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie with less texture. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily.

Overall, either type of oats works well and yields a delicious cookie. I lean a little more towards the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the fantastic results.

Making No-Bakes:

Line two baking sheets with parchment paper and set them aside.
In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted.

Bring the mixture to a full boil and allow it to boil for 1½ minutes, stirring constantly. This step is what causes the cookies to set up as they cool, so make sure it comes to a full boil and boils for the entire 1½ minutes. Immediately remove the pan from the heat when the time is up.

Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a couple of times. This allows the oats to absorb some moisture and prevents the cookies from spreading too much on the pan.

Drop cookies onto the prepared baking sheets using a 1.5 tablespoon cookie scoop or a spoon. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.

Allow to cool completely. The cookies will firm up as they cool.
*To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
Store in an air-tight container in the refrigerator for up to one week.

No-Bake Cookies

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you'll find yourself reaching for seconds…or thirds.

4.82 from 11 votes

Print Recipe Pin Recipe

Course cookies

Servings Cookies

Ingredients

1½ cups sugar
½ cup milk
½ cup butter
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
¾ cup chunky peanut butter
2 teaspoons vanilla
3 cups quick-cooking oats or old-fashioned whole oats **See notes

Instructions

Line two baking sheets with parchment paper and set them aside.
In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted. Bring the mixture to a full boil and allow to boil for 1½ minutes, stirring constantly. Immediately remove the pan from the heat.
Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a few times. This allows the oats to absorb some of the moisture so the cookies don't spread out too much.
Using a 1.5 tablespoon cookie scoop or a spoon, drop cookies onto the prepared baking sheets. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.
Allow to cool completely. The cookies will firm up as they cool.
*To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
Store in an air-tight container in the refrigerator for up to one week.

Notes

Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. After they have thawed, keep them in the refrigerator for up to 1 week.

Quick-Cooking Oats Vs. Old-Fashioned oats:

I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie, but not so much that they are unenjoyable. They take a little longer to set up as the oats take longer to soften and absorb the moisture in the no-bake mixture. But you will still have a delicious cookie that’s hard to resist.

Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily.

Overall, either type of oats works well and yields a delicious cookie. I lean a little more to the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the results.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

One 9-inch pie crust
cornstarch
water
milk
coconut milk, full-fat
salt
sugar
coconut extract
semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
While the pie crust is cooling, begin making the haupia pie filling
Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

4.95 from 19 votes

Print Recipe Pin Recipe

Prep Time 30

Chill Time 4

Course Dessert

Servings servings

Ingredients

1 9-inch pie crust, frozen or homemade

Haupia

6 tablespoons cornstarch
⅓ cup water
1½ cup milk
1 14-ounce can coconut milk, full fat
⅛ tsp salt
1 cup sugar
2 teaspoons coconut extract
4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
**For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

RASPBERRY FLOATS

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.

Raspberry floats are a fun, fruity twist on the classic root beer float. The use of raspberry sorbet creates a refreshing, fruity drink that screams summertime!

I honestly had never heard of a raspberry float until my oldest son came home from school raving about them after having one at a school party. He insisted that they were “The best thing ever!!” I wasn’t excited about trying it because I love root beer floats, and I often have a hard time changing up a classic recipe; I mean, if it “ain’t broke, don’t fix it…” He didn’t drop the issue, and I’m glad he didn’t! So I decided to make my kids’ raspberry floats to celebrate the end of the school year. Guys…Let me tell you, it was amazing!! Dare I say – maybe even better than the old classic root beer floats! This got me thinking, what other float flavors have I been missing out on? Well, the summer is the perfect time for me to experiment. But in the meantime, I will be enjoying my raspberry floats.

how To make a raspberry float:

There is really not much to it. All you need is Sprite and raspberry sorbet or sherbet. You can garnish with raspberries and/or whipped cream if you want to fancy them up a bit.

Start by adding two or three scoops of sorbet or sherbet to the glasses.
Fill the glasses with Sprite.
If desired, garnish with whipped cream and raspberries.

Sherbert or sorbet?

The main difference between sherbet and sorbet comes down to the amount of dairy each contains. Sherbet contains a small amount of cream or milk, giving it a creamier, richer texture, whereas sorbet contains no dairy at all. Either will work perfectly fine for making a float.

Raspberry Floats

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Course Dessert, Drinks

Ingredients

Sprite
Raspberry sorbet or sherbet

Garnish: (Optional)

Whipped cream
Raspberries

Instructions

Add 2 to 3 scoops of raspberry sorbet or sherbet to each glass.
Fill the glass with Sprite.
Garnish with whip cream and raspberries (optional)
Serve immediately.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

RED, WHITE & BLUE LAYERED JELLO

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

Finger jello is perfect for parties or get-togethers. Kids go crazy for this fun-to-eat dessert. And let’s be honest, most adults can’t resist it either! It combines layers of fruity jello with a sweet milky layer in between for a perfect pairing.

What is finger jello?

Simply put, it’s jello that you eat with your fingers. Extra unflavored gelatin is added to the jello to make it firmer and easier to pick up.

Layered jello is also a very versatile dessert. Simple change the colors of the jello to suit the event or holiday.

Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), or blue (berry blue jello)

You could even make this fun Layered Rainbow Jello!

To make this Red, White, and Blue finger jello, all you’ll need are these four ingredients:

Tips and tricks to making layered jello:

Be sure to prepare your pan by spraying it with non-stick cooking spray. Then, spread the cooking spray around the pan evenly with a paper towel. This helps the jello comes out of the pan cleanly.
Before making your jello, make sure your 9×13-inch pan sits completely flat in the refrigerator. If the pan is not flat or your refrigerator shelf is not level, your jello squares will not have nice, even layers. I actually take a small leveling tool and make sure my pan is sitting level in my refrigerator. My pan is a little warped, so I usually need to put something underneath one end to level it out. Leave the pan in the refrigerator once it is level (assuming you already sprayed it).

It is much easier to leave your jello pan in the refrigerator while pouring your jello layers. It can get tricky carrying a pan of liquid jello to the refrigerator, especially as it gets fuller. If you had to level your pan before you started, you certainly don’t want to remove it until the jello is set, or you risk having uneven layers.
Do not skip soaking the unflavored gelatin in cold water before adding the boiling water (this step is included in the recipe instructions). You must always soften powdered gelatin in cold water before adding it to hot liquids. Skipping this step often leads to lumpy gelatin that does not fully dissolve.
Make sure each layer is completely set before adding the next. Rushing this dessert could ruin it. Also, make sure that the new layer is cooled to room temperature before pouring it onto the set jello. If you pour warm jello onto the set jello, it will soften or melt the previous layer and possibly cause the colors to bleed together.
If you are having trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Red, White & Blue Layered Jello

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Chill Time 6

Servings pieces

Ingredients

2 3-ounce boxes red jello gelatin (or 1 – 6 ounces box)
2 3-ounce boxes blue jello gelatin (or 1 – 6 ounces box)
4 envelopes Knox unflavored gelatin
1 14-ounce can sweetened condensed milk

Instructions

Prepare your 9×13-inch pan by spraying it with non-stick cooking spray. Take a paper towel and spread the cooking spray evenly around the pan. Place the pan in the refrigerator and make sure your pan sits completely flat: if it doesn't, you'll have slanted jello layers. Adjust your pan if needed. Leave your pan in the refrigerator so it can begin chilling.
In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the red jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature, then pour into your prepared 9×13-inch pan. Let the jello set for 30 minutes to 1 hour, checking to ensure the jello is completely set before adding the next layer.
**If possible, leave your pan in the refrigerator when you pour your layers. This is easier than carrying the pan of jello back and forth, especially as it gets fuller.
While the first layer is setting, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, combine 2 envelopes of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add to the milk mixture and stir to combine. Allow it to cool to room temperature. Once cooled and the first layer is completely set, gently pour over the first layer of red jello. Refrigerate for 30 minutes to an hour.
While the white layer is setting, prepare the blue layer. In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the blue jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature. When the white layer is completely set, very gently pour the blue jello over the white layer. Allow the finished jello to chill for 4 hours or overnight.
When you are ready to serve the jello, slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Notes

The trick to getting the jello out of the pan: If you have trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans as well; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts in their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

2 – cans of sliced peaches in light syrup
cinnamon
brown sugar
cream cheese
1 – French vanilla cake mix
1 – stick of butter of butter
pecan halves, optional

Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. You will have a very runny cake if you add all the juice. But you need some liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.

Mix the brown sugar and cinnamon in a small bowl and set aside.
Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.

(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )

Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy so it bakes up nice and soft and not into a hard crust.
Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.

Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.

Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Course Dessert

Servings servings

Ingredients

2 – 29 ounce cans of sliced peaches in light syrup **See notes
2 teaspoons cinnamon
⅓ cup brown sugar
8 ounces cream cheese, cut into about 48 small cubes
1 French vanilla cake mix
½ cup butter, (1 stick) cut into small pieces
½ to 1 cup pecan halves, optional

Instructions

Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
Mix the brown sugar and cinnamon in a small bowl and set aside.
Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

STRAWBERRY JELLO POKE CAKE

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.

I have been enjoying this cake since I was a kid. Now I make this cake for my family and trust me, they love it as much as I did growing up. Recently my kids tried to convince me that since there are strawberries on the cake, they should be allowed to have it for breakfast… So I made them eat something healthy-ish first and then served them a piece (why not, you only live once)!

How do You Make a Jello Poke Cake?

If you have 15 minutes of free time, you have enough time to make this amazing cake. Seriously, that’s it!

Step 1: Using a box cake mix (use a white cake), bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.

Step 2: After the cake has cooled for 15 minutes, poke the cake with a fork about every 1/2 inch. Make sure to go all the way to the bottom of the cake.

Step 3: In a glass 2-cup measuring cup, mix the strawberry Jello with 1 cup of boiling water. Stir for 2 minutes until the Jello is completely dissolved. Then stir in 1/2 cold water. Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.

Step 4: Once the cake has chilled, spread on the Cool Whip and garnish with strawberries. Refrigerate until you are ready to serve.

That’s it; you’re done! I told you that was easy…And delicious!

Strawberry Jello Poke Cake

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.

4.96 from 21 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Chill Time 3

Course Dessert

Servings servings

Ingredients

1 box white cake mix
1 3-ounce box strawberry Jello
1 cup boiling water
½ cup cold water
1 8-ounce tub Cool Whip topping
Strawberries for garnish, optional

Instructions

Bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
Pierce the cake with a fork at ½-inch intervals.
In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.

Notes

Store covered in the refrigerator for up to 3 days.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!