4th of July Dessert Ideas June 30, 2018 12:11

Can you believe we are half way through 2018 already? And the fourth of July is only a few days away. The 4th of July is one of my favorite holidays. Summer bbq's and parties require a yummy dessert after the grilled chicken and burgers. I wanted to share some that I found that sound amazing and I definitely want to try.

nutter butter peanut butter pie recipe

Nutter Butter No-Bake Peanut Butter Pie 
Creamy, rich, peanut butter pie with a Nutter Butter cookie crust! This Nutter Butter Peanut Butter Pie recipe is fast & easy! Ready in minutes!

Author Sarah @ The Gold Lining Girl

For crust:
24 Nutter Butter cookies slightly less than a 16 oz. package, crushed into fine crumbs
2 tbsp. sugar
6 tbsp. unsalted butter melted

For pie:
3/4 c. creamy peanut butter
4 oz. reduced-fat cream cheese softened
1 c. powdered sugar
1 - 8 oz. container whipped topping thawed
peanut butter buttercream optional garnish

For crust:
In a medium bowl, combine cookie crumbs, sugar, and melted butter.
Press into the bottom of a 9-inch pie plate.
Bake at 350 degrees for 9-10 minutes, or until crust is set.
Cool completely.
For pie:
In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
Beat until smooth.
Fold in the remaining whipped topping.
Spread evenly over the pie crust.
Refrigerate until thoroughly chilled, about 1 hour.
Cut and serve. Store in refrigerator.


chocolate chip cookie dessert


Author: Jessica - Together as Family
  • 1 tube (16.5 oz) refrigerated chocolate chip cookie dough
  • 1 bar (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 cartons (8 oz) Cool Whip, divided
  • 3 cups half and half milk
  • 1 small box chocolate instant pudding mix
  • 1 small box vanilla instant pudding mix
  • miniature chocolate chips for topping
  1. Let the tube of cookie dough stand at room temperature for 5-10 minutes to soften so it's easier to press into pan. 

  2. Heat oven to 350 degrees and lightly spray a 9x13 baking pan with cooking spray. 

  3. Press chocolate chip cookie dough into the bottom of the baking dish. It's easier if you cut the tube of cookie dough into 12 slices and then lay the slices in the pan, and then press them together to form the 1st layer. 

  4. Cook for 15-17 minutes and let cool completely. 

  5. In a mixing bowl beat together the cream cheese and powdered sugar until blended. Add in 1 tub of Cool Whip and mix together until blended. Spread onto the cooked and cooled cookie layer.

  6. In a mixing bowl, add both pudding mixes and the half and half milk. Whisk together for several minutes until combined and starts to thicken. Let it sit for 5 minutes until it's very thick. Spread over the cream cheese layer. 

  7. Spread the other tub of Cool Whip on top for the 4th layer. You don't have to use the entire tub. Use however much you want. Cover with saran wrap and let refrigerate for at least 8 hours but preferably overnight. 

  8. Before serving sprinkle the top with miniature chocolate chips. Cut into squares and serve.


    orange creamsicle pie, Summer dessert

    11 oz Vanilla Wafer Cookies
    1 1/2 cup Sugar, divided
    4 tbsp melted Butter
    16 oz Cream Cheese, softened
    16 oz Heavy Cream
    1 3.3 oz box Orange Gelatin
    1 cup boiling Water
    Zest from 1 Orange
    1/4 tsp Vanilla Extract
    1/2 cup Powdered Sugar 

     For detailed instructions on making this, click here: PIE INSTRUCTIONS


     Boston Cream Pie Trifle

    By Sparrows & Lily

     boston cream pie, trifle dessert

    • 1 Box Yellow Cake Mix (Plus Box Ingredients)
    • 2 (3.4 oz) Boxes Instant French Vanilla Pudding Mix
    • 4 Cups Milk
    • 16 oz. Cool Whip
    • 2 Cups Milk Chocolate Chips
    • 1 1/2 Cups Heavy Cream
    • 1/2 tsp. Vanilla
    1. Prepare cake in 9×13 pan according to box directions.

    2. While cake is baking, combine milk and pudding mix and whisk until well blended. 

    3. Add 1/2 cup of the cool whip and use rubber spatula to fold it into the pudding mixture.  

    4. Once cake is cooled, cut into small squares.

    5. For the chocolate ganache, combine chocolate chips, heavy cream and vanilla. Microwave in increments of 20 seconds, stirring each time until mixture is smooth.

    6. Once all components are prepared, layer ⅓ of the cake squares in the bottom of a trifle bowl. Spoon ⅓ of the pudding over the cake and carefully drizzle ⅓ of the Ganache over the pudding.

    7. Repeat until you have completed all three layers.

    8. Use piping bag to create design with Cool Whip or simply spread it evenly over the top of the trifle.

    9. Refrigerate until ready to serve. Enjoy!