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Peanut Butter Chocolate Ice Cream Pie

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When summer rolls around, I often find myself craving something cold and sweet after a main meal. Easy frozen desserts are definitely my go-to during the hot months and I’ve recently expanded my range of ice cream desserts to now include this irresistible Peanut Butter Chocolate Ice Cream Pie!

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top

With just a few simple ingredients (some of which you probably already have on hand), you can whip up a winner of a dessert that looks super impressive while being incredibly easy to make, tasting similar to an ice cream sandwich except now in pie form. 

Glass pie dish filled with Peanut Butter Chocolate Ice Cream Pie on marble counter top

Table of contents

Glass pie dish filled with three quarters of Peanut Butter Ice Cream Pie

Loved by kids and adults alike, this Peanut Butter Chocolate Ice Cream Pie is sure to be a hit among friends and family this summer!

More Delicious Ice Cream Treats

Ice Cream Pie Ingredients

  • 6 oz. semi-sweet chocolate chips or chocolate wafers – we layer a rich chocolate ganache between the crust and ice cream in this pie; semi-sweet is best for ganache, but you can substitute milk chocolate if you prefer
  • 2 cups heavy whipping cream, divided – we use heavy cream for both the ganache, and some decoration on top
  • ½ gallon Peanut Butter Chocolate ice cream. – You really could use any type of ice cream!
  • 3 tablespoons powdered sugar – to sweeten the whipped cream
  • 1 cup chopped Reese’s peanut butter cups – optional for decoration and also to attract all children
  • 9” baked graham cracker pie crust – you could also use a peanut butter cookie crust.
Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top

How to Make this Ice Cream Pie

Ice cream pie is really quite simple to make. The key is to soften the ice cream just enough that you can spread it into a ready to go crust, but still shape it into a neat dome.

We love putting a nice thick layer of ganache between the crust and the ice cream, too. The ganache prevents the crust from getting soggy and it adds a decadent bite of rich chocolate in the middle of your pie.

How To Store

Any leftover ice cream pie can be stored, covered, in the freezer for up to 1 month. Since this is an ice cream based pie, it’s not appropriate to be stored for an extended time in the refrigerator and you shouldn’t leave it sitting out at room temperature for longer than 20 – 30 minutes. 

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, stack of white cake plates and teaspoons on marble counter top

Can I Make This Ice Cream Pie Ahead Of Time?

Absolutely! If you’d like to plan ahead for a party or just save yourself some time later on, make your peanut butter chocolate ice cream pie a few days prior to serving and store it in the freezer. 

Whenever I make this ice cream pie in advance, I prefer to only add the swirls of whipped cream just before serving as it’s tricky to store a fully assembled and decorated ice cream pie in the freezer when it has the whipped cream swirls added already.  Whipped cream doesn’t thaw well either. If you’d like to assemble the whole pie ahead of time, consider using Pastry Pride instead of the whipped cream on top!

The same applies for the chopped Reese’s peanut butter cups as chocolate stored in the freezer can streak, making it look the worse for wear. 

Variations and Substitutions

  • If you’re not a fan of peanut butter chocolate pie (who are you?! – joking!) then you could easily make use of one of your favorite ice cream flavors instead such as strawberries and cream, vanilla and caramel or whatever else your heart desires. If you do opt for a different flavor of ice cream then keep in mind that you may need to revisit the type of chopped candy used as garnish. Fresh fruit added upon serving is also a delicious and refreshing option!
  • If you’d prefer a chocolate cracker crust then you can use chocolate graham crackers or Oreos instead. 
  • Make mini ice cream pies instead of one large pie by dividing the ingredients to assemble in small shallow glass jars, bowls or these super convenient aluminium foil pie tins. 
  • Serve your peanut butter chocolate ice cream pie as is or with a small side jug of warm chocolate sauce or caramel sauce that others can drizzle over their plated pie slices, if desired.  
  • Get creative by adding different ice cream layers such as vanilla as one layer followed by chocolate peanut butter as the other layer, allowing each layer to set in the freezer before applying the next layer which will give you clearer ice cream layers in your dessert. This is a fun option if you have extra time and are using a deep pie dish. 

Tips For Making Peanut Butter Chocolate Ice Cream Pie

  • Make your own graham cracker crust by following my recipe for Graham Cracker Crust. It’s also a great idea to make a few pre-baked crusts that you can store in the freezer for quick and convenient use whenever the occasion calls for an ice cream pie!
  • To get a clean slice of peanut butter chocolate ice cream pie, make sure to use a hot, wet knife. You can run your knife under hot tap water or submerge a knife blade in a mug of hot water just prior to slicing and serving. 
  • If you’re lactose intolerant then make use of a dairy-free ice cream, and something like Pastry Pride in place of the swirls of whipped dairy cream. Pastry Pride is essentially a non-dairy frosting substitute that has a similar texture and flavor to dairy whipped cream. I get my Pastry Pride from the freezer section of “Smart ‘n’ Final” – a discount grocery store on the West Coast but you should also be able to get it from cake supply stores. 
a slice of peanut butter chocolate ice cream pie on a white cake plate

Peanut Butter Chocolate Ice Cream Pie

Layers of graham cracker crust, rich chocolate ganache, peanut butter chocolate ice cream, and whipped cream make this the best Peanut Butter Chocolate Ice Cream Pie!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 646kcal
Author: girlinspired

Ingredients

  • 1 graham cracker crust 9" pie crust; can be baked or not
  • 6 oz. semi-sweet chocolate chips or chocolate wafers
  • 2 cups heavy whipping cream divided
  • 1/2 gallon Peanut Butter Chocolate ice cream
  • 3 tablespoons powdered sugar
  • 1 cup Reese’s peanut butter cups

Instructions

  • Set out ice cream for approximately 30 minutes before assembling the pie.
    Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top
  • Heat 1 cup of heavy whipping cream to a simmer (either on the stovetop or in the microwave). Pour the heated cream over the chocolate and allow to sit for 1-2 minutes.
    Bowl filled with heavy cream and chocolate chips, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Whisk cream and chocolate mixture until a smooth, silky chocolate ganache forms.
    Bowl filled with heavy cream and chocolate chips mixture, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Pour one cup of the chocolate ganache into the graham cracker crust and spread evenly. Reserve the remaining ganache for topping.
    Glass pie dish with graham cracker crust filled with chocolate ganache, peanut butter cups, peanut butter chocolate ice cream, bowl with chocolate ganache, grey and white striped linen on marble counter top
  • Place the crust with ganache into the freezer until it solidifies (approx. 15 minutes).
  • Spread the tub of ice cream into the pie crust.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream, palette knife, long silver spoon, peanut butter cups, grey and white striped linen on marble counter top
  • Chill the ice cream pie in the freezer for at least 8 hours to firm up.
  • Whip the remaining 1 cup of heavy cream with ¼ cup powdered sugar until stiff peaks form.
  • Transfer the whipped cream to a piping bag fit with Tip #1M.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream , bowl with cut peanut butter cups, grey and white striped linen on marble counter top
  • Pipe swirls of whipped cream onto the pie. Top with remaining ganache, and Reese’s peanut butter cups.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Store leftovers, covered, in the freezer for up to 1 month.

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 9g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 208mg | Potassium: 524mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1247IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg

Strawberry Rhubarb Hand Pies

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These sweet and tart Strawberry Rhubarb Hand Pies are adorable and delicious, making them the most amazing sweet snacks or a great dessert alternative! 

Stack of Strawberry Rhubarb Hand Pies,

While I’ve been cooking with rhubarb for ages, it’s interesting to learn that this fruit-like vegetable only started to grow in popularity around the 18th and 19th century once affordable sugar was more available to the general public. This makes sense since rhubarb is naturally tart and requires sugar to balance out our favorite sweet dishes. 

Batch of backed Strawberry Rhubarb Hand Pies on newspaper


While I love rhubarb as a hero ingredient, another favorite that compliments rhubarb beautifully is strawberry. Strawberry rhubarb pie is one of my favorite favorites, which is why making a strawberry rhubarb pie filling was an obvious choice for these hand pies. 

These Strawberry Rhubarb Hand Pies are hand-sized treats without being over-decadent and can be made in under 30 minutes which is just another reason to give this recipe a try!

Table of contents

What Are Hand Pies?

These hand pies are small pie dough rounds that contain a sweet fruit filling, crimped together to hold the filling. Hand pies are then cooked and glazed for a perfect, self-contained treat.

These hand pies are small pie dough rounds that contain a sweet fruit filling, crimped together to hold the filling. Hand pies are then cooked and glazed for a perfect, self-contained treat.

Remember the hand pies in the grocery store that were popular when we were kids? These are so reminiscent of those indulgent goodies.

Hand pies can be cooked in a number of ways – I’ve baked them, air-fried them, and now….deep fried them. Is deep frying delicious? You bet it is. The MOST delicious.

We love this combo of strawberry rhubarb pie filling right in a single serving package, but hand pies can be made with so many different fillings – both sweet and savory!

Other Strawberry Treats

Hand Pie Ingredients

  • 4-6 cups shortening or vegetable oil (for frying) – you need enough oil to create depth in the pot and also to maintain a consistent temperature once it’s heated
  • 2 cups chopped strawberries – use sweet, ripe strawberries
  • 2 cups chopped rhubarb – you can use any variety of rhubarb, see notes about preparing rhubarb
  • 1 cup granulated sugar – you can adjust the amount of sugar to your liking and depending on the ripeness/sweetness of your fruit
  • 1 tablespoon cornstarch – this will help thicken the pie filling without pectin or other thickening agents

Glaze Ingredients

  • 2 cups powdered sugar – the easily dissolvable base of many glazes and icings
  • ¼ cup whole milk – you can also use heavy cream, the lighter the milk, the more translucent the glaze will be
  • 1 tablespoon light corn syrup – this gives a gorgeous sheen to the glaze and also helps it set dry to the touch
Bowl of strawberries, three rhubarb sticks, 2 rolls of pie crust, bowl of cornstarch, powdered sugar, glass of milk on marble counter top

How to Make Fried Hand Pies

It is really pretty easy to make these darling treats! First, we’ll cook down a fruit filling on the stovetop – basically just fruit, sugar, and a thickening agent. You could also substitute canned pie filling or even a thick jam!

We use refrigerated pie crust for ease, but make your own pie crust if you’d like! We cut out the pie crusts into rounds using an inverted bowl.

Fill up the rounds with just a bit of the prepared filling – you don’t want it to squish out everywhere when you fold the pies in half. Fold them over and seal the edges!

Then, we throw these gorgeous half-moon pies into the deep fryer! You can make your own deep fryer by filling a Dutch oven with several inches of vegetable oil or shortening. Heat it up to 375°F and drop those pies in the hot oil. They’ll fry up to a gorgeous golden brown in no time.

We make a very simple glaze to coat the warm hand pies – oh, the nostalgia!

two Strawberry Rhubarb Hand Pies, one pie crust circle with strawberry rhubarb filling, 2 strawberries on marble countertop

How To Store Strawberry Rhubarb Hand Pies

These hand pies are best eaten fresh from deep frying, although leftover hand pies can be stored in an airtight container in the refrigerator for 2-3 days or on the countertop in an area that is cool and dry.  

For the very best in indulgence, though, don’t wait. Cook and eat right away!

To reheat, place your stored hand pies in the oven or a toaster oven for about 10-15 minutes. You may want to add extra glaze in case the stored hand pies have lost some of their glaze through the reheating process.  

Two hands holding a teared apart Strawberry Rhubarb Hand Pie

Freezing Strawberry Rhubarb Hand Pies or Excess Rhubarb

Rhubarb stalks freeze extremely well, which is great if you have an abundance from your garden, or you have leftover stalks from other recipes that you don’t intend to use up immediately. 

Simply wash the rhubarb stalks, slice them and store them in an airtight freezer bag for up to 3 months. When ready to use your excess rhubarb for these hand pies, I suggest that you first allow your frozen rhubarb to thaw and then add them with the other hand pie ingredients to your pan to make the hand pie filling.  

The assembled hand pies can also be prepared and stored in the freezer for up to 3 months. When ready to enjoy, heat up your cooking oil and drop the frozen pies straight in. They will take a bit longer to cook, but you really don’t need to thaw them first.

How To Prepare Your Rhubarb

If cooking with rhubarb is new to you, then you may be wondering how to go about preparing it for recipes such as these strawberry rhubarb hand pies. Here are a few easy steps to follow: 

  1. If you’re using homegrown rhubarb then you’ll need to cut the plant close to the roots as well as remove and discard the leaves (which are poisonous to both humans and animals). Pulling the stalks from the ground rather than cutting them is even better if you want to encourage new growth.
  2. Wash your rhubarb well. You can then opt to peel thicker stalks with tougher exteriors, otherwise peeling is optional and not necessary for using rhubarb in recipes. 
  3. Slice or chop your rhubarb stalks as directed by the recipe used or you can freeze prepared rhubarb for future recipes. 

Can I Air Fry These Hand Pies?

Yes, you can! These hand pies can be cooked in the air fryer for 6-8 minutes when set at 400℉. It’s as simple as assembling your pies as you would to fry in the Dutch oven, lightly spray the air fryer basket with cooking oil and place your hand pies in the air fryer.

Make sure that the hand pies are not layered on top of each other. Depending on how many you intend to make, and the size of your air fryer basket, you may need to make your hand pies in batches when using the air fryer, leaving the addition of your glaze just prior to serving. 

Stack of Strawberry Rhubarb Hand Pies

Tips For Making Perfect Hand Pies   

  • You’ll only need ⅛ cup of pie filling otherwise you run the risk of the pie not sealing properly and the filling escaping the hand pies while cooking.
  • If the pie crusts are too thin, the pie will split apart during frying.  The crust should be thick enough that the folded pie can be lifted and handled before adding to the hot oil.
  • If you are using pre-made refrigerated pie crust, it may be too cold straight from the refrigerator. Set it out a bit in advance to warm to room temperature.  This makes it more pliable and easier to work with.  You do not want the pie crusts too warm either so simply take them from the refrigerator as you are beginning to set up and they should be ready to unroll after about 15 minutes.
  • I’ve used corn syrup for the glaze which gives it a lovely shine and dries well.
  • You can seal the edges of your hand pie dough by pinching the edges with your fingers or crimping with a fork. If you use a fork, make sure that you get a good press to properly seal the crust edges without puncturing the pie dough. 
  • This recipe is ideal for an array of different canned pie fillings too.
  • If you prefer eating with seasonal produce then it’s good to keep in mind that rhubarb is in season from late winter to early summer. 
Stack of Strawberry Rhubarb Hand Pies,

Strawberry Rhubarb Hand Pies

These sweet and tart Strawberry Rhubarb Hand Pies are adorable and delicious, making them tasty sweet snacks or a great dessert alternative!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
Calories: 442kcal
Author: girlinspired

Ingredients

Pie Ingredients

  • 4-6 cups shortening or vegetable oil for frying
  • 2 cups chopped strawberries
  • 2 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 prepared pie crusts unbaked

Glaze Ingredients

  • 2 cups powdered sugar
  • ¼ cup whole milk
  • 1 tablespoon light corn syrup

Instructions

  • Begin heating shortening or vegetable oil for frying. Use a heavy saucepan (Dutch oven is preferred) and fill at least 4” deep with oil. Heat the oil until the temperature reaches and maintains 375°F.
  • Place chopped strawberries, rhubarb, sugar and cornstarch in a saucepan and cook over medium heat until the mixture breaks down and begins to simmer. Reduce heat to low and continue cooking for approximately 20-30 minutes, stirring occasionally until mixture is a jam-like consistency with small pieces of fruit. Remove from heat and set aside.
    Dutch oven with chopped rhubarb and strawberries, bowl with strawberries on a marble countertop
  • Prepare pie crusts. If using pre-made crust, remove from packaging. Unroll crust just before you are ready to cut so that it doesn’t dry out. The crust should be thick enough that it doesn’t fall apart during cooking. For pre-made crusts, do not roll any thinner than they came in the package. If you are using homemade pie crust – roll crust to about ⅛” thickness. Use a bowl or biscuit cutter (3.5-inch diameter used here) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles.
    Upside down cake plate on rolled out pie crust, on a marble countertop
  • Lay out crust circles on a lightly floured surface.
    Three pie crust circles on marble countertop
  • Spoon about ⅛ cup of strawberry rhubarb filling into the center of the circle.
    Three pie crust circles filled with cooked strawberry rhubarb filling, spoon on marble countertop
  • Brush a bit of water around the edge of the circle to help the sides seal. Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) the edges and crimp with your fingers (or a fork).
    two Strawberry Rhubarb Hand Pies, one pie crust circle with strawberry rhubarb filling, 2 strawberries on marble countertop
  • Gently drop one or two pies at a time into the hot oil. Do not move the pie around very much while it is frying. After 2-3 minutes, gently turn the pie over in the oil. The hand pies are heavier than most things we deep fry and they will spend most of the cook time floating toward the bottom of the pot. When the crust is golden brown on both sides, remove from the oil with a slotted spoon.
    unbaked Strawberry Rhubarb Hand Pie on slotted spoon over dutch oven on marble countertop
  • Place cooked hand pies on several paper towels or brown paper bags to soak up the excess oil.
    Batch of backed Strawberry Rhubarb Hand Pies on newspaper
  • Continue cooking the remaining hand pies.
  • While hand pies are still warm, whisk together powdered sugar, milk, and corn syrup until completely combined.
    Bowl of powdered sugar, bowl with strawberries on marble countertop
  • Brush glaze over both sides of the pies and place on a cooling rack to dry.
    Batch of baked Strawberry Rhubarb Hand Pie on cooling rack on marble countertop
  • Serve warm (a little messy!) or once the glaze has dried.
    Batch of Strawberry Rhubarb Hand Pies piled up on newspaper
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Best if eaten right away. Leftover hand pies can be stored in an airtight container on the countertop or in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven for best results.
When you piece together the scraps of crust to roll out a couple more pie crust, really try to compress the layers together well. In the hot oil, those layers tend to flake apart – they taste delicious but too many layer could make for a really wonky hand pie.

Nutrition

Calories: 442kcal | Carbohydrates: 83g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 195mg | Fiber: 2g | Sugar: 59g | Vitamin A: 48IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 1mg

Cool Whip Cookies

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Cool whip cookies are a soft, chewy and ultra delicious cookie made with just 4 ingredients, no chill time, and less than 10 minutes in the oven. Easily adaptable for whatever cake mix flavor you choose!

overhead of pink and yellow crinkle cookies on cookie sheet

It’s all about the chewy cookies these days. Don’t get me wrong, I love a good crispy, crunchy cookie as much as the next person, but there’s something ultra decadent about a soft chewy cookie. These double chocolate chip cookies are along the same lines but with twice the chocolate, so you know they’re amazing!

close up of stacked lemon Cool Whip cookies with bite taken out of top cookie

Table of contents

What Are Cool Whip Cake Mix Cookies

Cool whip is not just used as a topping anymore! Using it in your baking makes everything lighter and fluffier and adds a delicate sweetness. These cool whip version of a crinkle cookie recipe is just the beginning. Soft, chewy and almost brownie/cake like, these scrumptious cookies are only made better by that signature crinkle on top!

This cool whip cookies recipe requires only 4 simple ingredients and just under 10 minutes of baking time which will yield about 20 cookies. That’s enough to serve some and freeze the rest for later! Although, they are pretty irresistible so having any leftover is debatable.

Using cake mix as an entire ingredient in itself cuts the ingredients list way down, and makes these super simple decadent crinkle cookies even better. Customizable depending on the flavor of the cake mix you use. In the spring and summer, I love to use lemon and strawberry which makes them pink and yellow. They look beautiful on a dessert tray for wedding showers, baby showers, Easter, and Mother’s day! Then in the cooler months around Christmas, I break out the red velvet and chocolate cake mix. But in all honesty, these are too delicious and too simple not to make them any way you want on any day you want.

Cool Whip Crinkle Cookies vs. Traditional Crinkle Cookies

Both are very similar, cool whip cookies and crinkle cookies made the old fashioned way are basically the same thing. However, cool whip cookies take a clever short cut, which makes them great for quick and easy desserts on any occasion. They’re also perfect for whipping up just because you feel like enjoying your favorite cookie.

They are both made from cookie dough that has been coated in powdered sugar. When baked, they rise to a thick brownie-like consistency, which creates crinkles in the exterior exposing that inner deliciousness through the cracks in the powder sugar.

Traditionally made crinkle cookies are made with a number of other ingredients, and cool whip cookies are generally made with a cake mix and cool whip!

Cool Whip Cookies vs Cake Mix Cookies

These two cookies have even less of a difference! It’s a simple swap of butter for the cool whip. Butter and Cool Whip are both a fat which will give the cookies a nice rich texture, but the cool whip adds a light airy texture to the cookies.

Ingredients:

I’ll wait while you go grab a pen…Just kidding!

  • Cake mix – Any flavor but I love lemon and strawberry.
  • Cool whip – A thawed 8oz tub will do.
  • An egg – Room temperature, if possible.
  • Powdered sugar – For rolling and coating just before baking.
tub of cool whip, bowl of powdered sugar, cake mix, and brown eggs

How to Make Easy Cool Whip Cookies:

Combine the ingredients and scoop out the dough. Lightly roll each bit of dough around in powdered sugar just to get an even coating, and gently form into balls. Don’t roll them too heavily or they’ll lose the pretty crinkled effect.

Once they’re done baking you’ll notice that they are still quite soft. They will always be a softer cookie, but will set a bit more once cooled.

overhead of pink and yellow crinkle cookies on cooling rack

They are literally where cookie meets fudge meets brownie meets cake. This means if you’re a lover of even just one of those things, these cool whip cookies are meant for you!

Variations and Substitutions:

  • Chocolate – There’s never a wrong time to eat a chocolate cookie! Use a chocolate cake mix for everything from Christmas, Valentine’s Day, a school bake sale, or as a Thanksgiving dessert.
  • Red velvet – A naughty little flavor isn’t it?! Valentine’s Day is the perfect occasion for this version.
  • Rainbow – A vanilla cake mix with rainbow bits already mixed in! These would be great for a birthday party for the kids.
  • Chocolate chips – Add a handful of chocolate chips to your cookies for added texture and taste.
  • Thumbprint – Once your cookies have come out of the oven and sat for a few minutes they will still be cool enough to add a thumbprint in the middle. Then you can add a Hershey’s chocolate kiss or a drop of your favorite jam in the middle.
  • Sprinkles – Festive sprinkles to match any occasion adds a little texture and fun!
overhead of pink and yellow crinkle cookies on cookie sheet

FAQs

Do I need to chill the dough?

You don’t! There is no chill time involved in this recipe. You could, if you’re not ready to bake them, but it won’t necessarily change the outcome of your cookies. If you are wondering about a thicker puffier cookie, what worked for me was making the dough balls a little bigger.

What is cool whip?

Otherwise known as whipped topping, it’s basically a manufactured version of whipped cream. Whipped cream is generally pure cream that gets whipped, while cool whip isn’t actually cream at all, but made with imitation ingredients that help give it a longer shelf life and more stability than whipped cream.

Can I skip the cool whip?

In a cool whip cookie? Not exactly. You could, however, go back to using butter and make these a lovely cake mix cookie just the same!

How to store cool whip cookies

These cool whip cookies will stay nice and moist if covered in an airtight container on the counter for up to 5 days. Don’t worry, they’ll be eaten way before then.

Can I freeze them?

Yes, they are very freezer-friendly! Once completely cooled, keep them wrapped in an airtight container or freezer friendly bag for up to 3 months. These make a great make ahead cookie for any occasion. They thaw out in no time and are also pretty darn easy to eat straight out of the freezer (ask me how I know!)

overhead of pink and yellow crinkle cookies on cookie sheet

Cool Whip Cookies

A soft, chewy crinkle cookie using just a few pantry ingredients – packed with flavor and the perfect amount of chew.
5 from 1 vote
Print Pin Rate
Servings: 20 cookies
Calories: 139kcal
Author: girlinspired

Ingredients

  • 1 box lemon cake mix or any flavor
  • 8 oz. tub Cool Whip thawed
  • 1 large egg
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat together strawberry cake mix, Cool Whip, and egg until mixed.
    Cool Whip, cake mix, and egg in white mixing bowl with tray of eggs and bowl of powdered sugar
  • Scoop even balls of dough (a heaping 1 tablespoon) using a cookie scoop or measuring spoon. Drop the balls into powdered sugar.
    cookie scoop with yellow dough and tray of coated cookie dough balls below
  • Roll in the powdered sugar -it is easier to roll into balls with your hands once they have a coating of powdered sugar.
    ball of cookie dough in bowl of powdered sugar
  • Place the balls 1 ½ inches apart on prepared cookie sheet.
    prepared powdered sugar coated balls on cookie sheet
  • Bake for 8-9 minutes or until the cookies are evenly spread. They may just be starting to brown on the bottom/edges, but you do not want too much color on the top.
    baked lemon cool whip cookies with crackled tops on cookie sheet
  • Allow cookies to cool for 2-3 minutes; then transfer to a cooling rack to cool the rest of the way.
    overhead of pink and yellow crinkle cookies on cookie sheet
  • Store cookies in an airtight container for up to 5 days or freeze up to 3 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 139kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 28mg | Fiber: 1g | Sugar: 19g | Vitamin A: 32IU | Calcium: 68mg | Iron: 1mg

Easy Strawberry Brownies

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These Strawberry Brownies are a delightful way to welcome Spring and Summer. All you need are a few simple pantry staples, cake mix, and some fresh strawberries for garnish to make these moist and chewy “brownies”.

close up overhead of strawberry brownies

While they offer the exact same texture as you’d expect from a standard chocolate brownie, instead of a chocolatey richness you’ll get a sweet burst of strawberry flavor…super refreshing and incredibly eye catching.

strawberry brownies on white cake plate with bowl of strawberries

These strawberry cake mix brownies would look beautiful on a plain white platter with some whole strawberries spread around for decoration, served with other treats for a high tea with your girlfriends, or as a scrumptious dessert.  

More Strawberry Recipes To Try

How Should These Strawberry Brownies Be Stored?

These treats can be stored in 3 ways:

  • At room temperature for 3-4 days in an airtight container;
  • In the refrigerator for up to 1 week in an airtight container; or
  • In the freezer in an airtight container or ziploc bag for up to 3 months. Defrost by allowing your brownies to sit at room temperature. 
strawberry brownies on white cake plate with bowl of strawberries

Can I Use White Cake Mix Instead?

If you don’t have strawberry cake mix, white cake mix will do just fine. You will, however, need to add in some pink food coloring as well as some strawberry extract for flavoring purposes. You can also add strawberry puree or strawberry jam to the recipe, but will need to adjust for the moisture content.

I don’t suggest using a yellow cake mix for this recipe though as it may affect the outcome of your “brownie” color, potentially resulting in a dirty strawberry pink! 

front view of stacked strawberry brownies with bite taken out

What Variations Can Be Made To This Strawberry Brownies Recipe?

  • You can substitute vegetable oil or canola oil for the butter used in this brownie batter but I do tend  to prefer how the salted butter balances the sweetness of these Strawberry Brownies since the glaze packs quite a bit of sweet flavor.  
  • Serve these Strawberry Brownies plain or add a thin slice of fresh strawberry to the top. Top with whipped cream or serve with vanilla ice cream!
  • For additional flavor and texture, fold in white chocolate chips to the brownie batter. 
  • Adding plain or multi-colored sprinkles while the glaze is setting will give you festive-looking brownies. They’d be great for kids parties or baby showers. 
  • I used a 9×13 inch baking dish for these brownies which create standard-size brownies. Should you want thicker brownies, then opt for a smaller baking dish such as an 8×8 inch square pan. 

Tips For Making this Dessert:

  • Since the glaze is quite thick, it helps a lot to add the glaze to the brownies as they come out of the oven. The heat from the freshly baked brownies will help you spread your glaze over with greater ease.
  • If you decide to modify this recipe, just take note not to add any fresh strawberries to the brownie batter as the added moisture from the fresh strawberries will affect the brownies cooking and they may not come out as expected. You want your brownies moist but chewy.   
  • Leave the cutting of your brownies until they have completely cooled and the glaze has had sufficient time to set and harden. When you cut into them, the glaze will give a lovely crackle effect that’s super inviting!
  • Mix your glaze with the liquid ingredients gradually for best consistency. 
  • Easily test whether your brownies are done by inserting a toothpick into them. It needs to be clean when removing from your oven, otherwise it’s an indication that they require further baking time.  
  • Serve your brownies as is or with some ice cream or whipped cream!
close up overhead of strawberry brownies

Strawberry Brownies

Chewy, soft strawberry brownies are so easy to make with a box of cake mix and just a few ingredients.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Servings: 12
Calories: 268kcal
Author: girlinspired

Ingredients

Strawberry Brownies:

  • ½ cup salted butter melted
  • 2 eggs plus 1 egg yolk (large eggs, room temperature)
  • 1 box strawberry cake mix

Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons water
  • 1 teaspoon strawberry extract

Instructions

  • Preheat oven to 350°F.  Line a 9×13 baking dish with parchment paper, spray with non-stick cooking spray,  and set aside.
  • Mix together melted butter, eggs, egg yolk, and strawberry cake mix in a medium mixing bowl. 
    cake mix, eggs, and other ingredients in white mixing bowl
  • Use a hand mixer or stir by hand until batter is thoroughly mixed.
    strawberry brownie batter mixed in white mixing bowl
  • Spread batter into prepared baking dish.  Bake for 18 minutes.
    pink batter spread in glass baking dish
  • While the brownies are baking, prepare the glaze by whisking together powdered sugar, strawberry extract, and enough water to form a paste.
    glaze mixed with whisk in white bowl
  • Remove the brownies from the oven and immediately pour glaze on top.  Spread carefully to cover the top of the brownies. (You can lift the brownies from the pan by the parchment paper if you wish before spreading the glaze on.)
    glaze spread over strawberry brownies
  • Allow brownies to cool completely and the glaze will set so that it’s dry to the touch.
  • Cut into pieces and serve.
    overhead of strawberry brownies cut into squares on cutting board
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 268kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 321mg | Potassium: 13mg | Sugar: 27g | Vitamin A: 276IU | Calcium: 73mg | Iron: 1mg

Bacardi Rum Cake

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This is the easiest Bacardi rum cake made with a moist decadent rum spiked center, chopped pecans and a sweet buttery rum glaze on top.

side view of sliced bacardi rum cake on white plate

This Bacardi rum cake recipe may remind you of my chocolate Kahlua cake recipe which is also incredible. If you’re hosting a crowd and looking for something a little more kid-friendly to add to your dessert table, this homemade oreo ice cream cake is always a hit with the little ones!

We don’t shy away from the deliciousness that booze adds to the table – if that’s your thing, you’ll also love these Bailey’s Chocolate Cheesecake Trifles, Strawberry Lemonade Sangria, and Chocolate Coconut Rum cocktails!

slice of Bacardi Rum Cake on stack of white plates with little white carafe pouring sauce over the top

Table of contents

Bacardi Rum Cake Recipe

I have several recipes in my recipe box that I come back to time and time again. They are tried and true and always go over well. Today’s glazed pecan rum cake is an excellent example. It’s a spectacular-looking cake, for starters.

There’s something about a pretty bundt cake that always makes for a beautiful presentation. This is a great cake to serve to dinner guests or at a bridal shower. It seriously looks like it took hours to make!

Friends, I assure you, it does not. It’s probably one of the easiest fancy-schmancy cakes you’ll ever make! I mean, who doesn’t love a shortcut?

pastry brush drizzling glaze onto top and side of Bacardi rum cake

What is a rum cake?

Depending on where you are in the world, preparing a rum cake might look a little different. There is one thing that all rum cakes have in common, however, and that is that it’s cake. With rum. Allll the rum.

It’s a bundt cake (doesn’t have to be, but typically is) that is baked with rum as part of the ingredients, and then glazed with a rum-infused buttery sauce that gets soaked into the cake even further. It’s pretty much dangerous and pretty much the best. I’m only half-joking, some of the alcohol gets baked off, of course, so one piece is perfectly fine! But I say, go ahead and have another.

In the Caribbean, the major difference to the preparation is the fact that it uses dried fruit that has been soaked in rum, sometimes for months. Fruit like currents, raisins, and dates are added which results in a much darker looking, extremely moist, cake. It’s for this reason, that this labor of love is usually reserved for holidays and special occasions.

This version is a not quite from scratch version of rum cake popular in the US. We’re going to be using a boxed cake mix as well as an instant pudding mix, which not only saves time and effort but also gets us that incredibly soft, moist, decadent cake that is signature of a delicious rum cake!

Appliance info:

Bundt Pan: A Bundt pan is all you really need for this recipe. To be honest, it’s not even an absolute must. It adds to the presentation for sure, and you may need to adjust the bake time if you’re using something different.

Ingredients:

FOR THE CAKE

  • Chopped pecans – The nuts on top will add crunch and flavor that pairs so well with the rum.
  • Yellow cake mix – Choose a yellow cake mix over white because it’s generally a moister cake that will have more weight to it.
  • Vanilla instant pudding mix – Will add a nice vanilla flavor as well as added moisture. It’s a great replacement for vanilla extract you’d normally use.
  • Eggs – You’ll need 4 large ones.
  • Cold water – Using cold will help with even baking, especially if the rest of your ingredients are not at the same temperature.
  • Vegetable oil – A fat needed especially when butter is absent.
  • Bacardi dark rum – Because, rum cake. But you can really use whichever you’d like.

FOR THE GLAZE

  • Salted butter – Creates a smooth velvety finish.
  • Water – Needed to make the glaze extra thin and runny.
  • Sugar – A sweet butter rum glaze is nothing without the sugar!
  • Rum – A rum glaze needs rum!
close up of Bacardi rum cake with nuts on top

How to Make this Bacardi Rum Cake with the Best Glaze:

After baking up the cake in a bundt pan, you will let it cool completely before adding the glaze.  The cake is all about the glaze, so don’t skimp!  The full glaze recipe is meant to be absorbed by the cake.

I use a pastry brush to coat the top and sides of the cake and it takes 4-5 layers to soak up all the glaze.  Set the cake on a drying rack over a baking sheet to catch excess drips.  Once the cake is completely coated, you’ll have a nice, sweet rum layer wrapping the dense inner layers of the cake. Mmmmm, deliciousness!

Serve a slice with a cup of tea or a glass of…wine? Well, whatever, you get the idea. Eat it, enjoy it, and let me know what you think!

bacardi rum cake on white cake stand with formal set tableware and crystal glasses in background

FAQs

Can I omit the pecans?

Although they add a nice crunch, you can definitely leave the pecans out, and replace it with a dusting of powder sugar instead.

How to store it

In order to keep the moisture in, it’s important to keep it covered. If you’re going to freeze it, it freezes very well without the glaze. Once it’s cooled completely, freeze it for up to 3 months and thaw it at room temperature before adding the glaze.

Do I need to use all the rum glaze?

The best part of this cake is biting into a moist piece of rum soaked cake! This can only be achieved by using all of it. However, if you would like a lighter flavor, you could either switch to light rum rather than dark, or use less of the glaze.

Enjoy, friends!  

side view of sliced bacardi rum cake on white plate

Bacardi Rum Cake

A soft, moist pound cake spiked with Bacardi rum and topped with toasted pecans and the most decadent butter rum glaze.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Servings: 12
Calories: 362kcal
Author: girlinspired

Ingredients

Cake Ingredients:

  • 1 cup chopped pecans
  • 1 pkg. yellow cake mix
  • 3.75 oz. vanilla instant pudding mix
  • 4 large eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum

Glaze Ingredients:

  • 8 tablespoons salted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup Bacardi rum

Instructions

Cake Instructions:

  • Preheat the oven to 325°F.
  • Grease and flour a 10" bundt pan.
    floured inside of bundt pan
  • Sprinkle the nuts evenly around the bottom of the bundt pan.
    pecans spread in the bottom of the bundt pan
  • Mix the remaining cake ingredients together: cake mix, pudding mix, eggs, 1/2 cup water, vegetable oil and 1/2 cup rum.
    pudding, cake mix, egg, and rum in mixing bowl
  • Pour batter into the bundt pan over the nuts.
    batter pouring into prepared bundt pan over nuts
  • Bake for 1 hour or until a toothpick inserted into the cake comes out with just a few crumbs.
  • Cool the cake, removing from the pan after 15 minutes and cooling the rest of the way on a cooling rack.
    baked cake with nuts on top on cooling rack

Glaze Instructions:

  • Prepare the glaze by melting the butter in a saucepan.
    melted butter in saucepan with other glaze ingredients set out
  • Stir in the water and sugar, heating over medium high until mixture comes to a boil.
    sugar added to melted butter in saucepan
  • Boil for 5 minutes, stirring constantly.
  • Remove the glaze from the heat and stir in rum.
    rum in measuring cup over saucepan with glaze
  • Use a pastry brush to spread the glaze over cooled cake, concentrating on the top (where the pecans are), but also brushing over the sides and inner ring. It will take multiple applications to use up the whole saucepan of glaze, but it is worth the extra time! Use every drop!
    pastry brush drizzling glaze onto top and side of Bacardi rum cake
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 362kcal | Carbohydrates: 26g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 145mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Pesto Pasta Salad

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This beautiful, flavorful, and easy to make, pesto pasta salad recipe helps bring a little bit of the Mediterranean to your table!

Quick and simple salads that I can throw together in a pinch are pretty much my jam throughout the summer, especially when it comes time to hosting family and friends. Artichoke Rice Salad and Chinese Chicken Salad are two of my other favorites that make entertaining a breeze. And for a real treat, I never get tired of the citrus twist on this classic chicken salad recipe.

Table of contents

What is Cold Pesto Pasta Salad?

All the flavors of Italy come together in one bite of this colorful salad. Cooked bowtie pasta, juicy red cherries and sun-dried tomatoes, white mozzarella balls and parmesan cheese, and green basil leaves with homemade Pesto sauce. It doesn’t get any more vibrant, wholesome or beautiful than that!

Whenever I start to crave pasta salads I know summer is near. There’s nothing better than having a quick, inexpensive, go-to meal that doesn’t heat up your kitchen. It’s the perfect dish to bring to a potluck and is always a crowd-pleaser at home. It’s great for light lunches and although it’s definitely a meal all on its own, in smaller portions it makes a great side dish alongside grilled tri-tip or grilled shrimp!

What is Pesto Sauce?

Basil pesto sauce is an Italian blend of just a handful of ingredients. Originally it was basil, pine nuts, garlic, and Parmigiano (aka Parmesan – which is the imitation of the original only made in Italy) or Pecorino, which are both hard cheeses. Then all of this would be blended with olive oil to create a nice creamy sauce.

Other than the original recipe, there have been many adaptations and versions created by substituting, omitting, or adding certain ingredients. For example, I like to add a bit of lemon for a pop of citrus. Some people prefer cilantro instead of basil, pistachios, or almonds instead of pine nuts, and many other swaps.

There are probably about a dozen different pesto recipes out there, and each one is as delicious as the next. It’s such a tasty versatile sauce that can be used for anything – on pasta, as a marinade or a spread, or even a dip!

Pesto Pasta Salad Ingredients:

  • Bow-tie pasta – Cooked according to package instructions and cooled. You can also use any medium pasta you have on hand.
  • Sea salt – For pasta water plus more for garnish
  • Cherry or grape tomatoes – Cherry tomatoes are a bit bigger and a bit juicier than grape tomatoes.
  • Small fresh mozzarella balls – Usually found in brine, very soft and they don’t have as long of a shelf life as packaged mozzarella.
  • Basil leaves – Roughly chopped.
  • Freshly grated parmesan cheese – Skip the grated stuff in a container. It has a lot of fillers, and the flavor doesn’t compare to freshly grated.
  • Sun-dried tomatoes – Packed in olive oil and herbs.
  • Homemade pesto sauce – you can use pre-made in a pinch, but freshly made is oh so good
separate ingredients - cherry tomatoes, sundried tomatoes, basil, mozzarella,and parmesan in piles atop bowtie pasta in a glass bowl

How to Make Pasta Salad with Homemade Pesto:

The hardest part about making this pasta salad recipe is reading the boiling instructions on your package pasta. It’s just a matter of making a homemade pesto sauce, if you don’t already have some on hand, then tossing all the components together into a bowl. Seriously, it’s that easy!

What to Serve it With

Despite the fact that this pasta salad has so many bold flavors, it still pairs well with so many other things because of how light it is. Below are a few of my favorite dishes to have alongside it.

pesto pasta salad piled on a stack of white plates

FAQs

Can I make this salad ahead of time?

You can! Of course as with any dish, the sooner you serve it the better, but there is no law that says you can’t keep it in the fridge overnight to let the flavors marry a little longer. You could potentially make it a couple of days ahead, however just know you run the risk of the pasta getting a bit soggy.

What other ingredients can I add to the salad?

Kalamata olives are great, red onions, chickpeas, feta, or green or red bell peppers to name a few other options.

How to store it

Cover your salad with plastic wrap and keep it in the fridge for up to a week. It’s great for meal prep for lunches throughout the week.

pesto pasta salad in bowl

Pesto Pasta Salad

A simple, light pesto pasta salad packed with fresh summer flavors of tomato, basil, and fresh mozzarella with homemade pesto.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Servings: 6
Calories: 589kcal
Author: girlinspired

Ingredients

  • 16 oz. bow-tie pasta cooked and cooled
  • 2 teaspoons sea salt for pasta water plus more for garnish
  • 2 cups cherry or grape tomatoes
  • 2 cups small fresh mozzarella balls
  • 1/2 cup basil leaves roughly chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes packed in olive oil and herbs
  • 1 recipe homemade pesto sauce

Instructions

  • Cook pasta in salted water according to package instructions. Drain and rinse with cold water until cooled.
    bowtie pasta in colander with pesto, cheese, and tomatoes in nearby bowls
  • Place cooked pasta in a large salad bowl and toss with ingredients: tomatoes, mozzarella balls, basil, cheese, and sun-dried tomatoes.
    separate ingredients - cherry tomatoes, sundried tomatoes, basil, mozzarella,and parmesan in piles atop bowtie pasta in a glass bowl
  • When ingredients are thoroughly tossed together, add pesto sauce and mix together. Adjust with additional sauce or ingredients to your desired liking.
    pesto sauce mounded on top of pasta salad in glass salad bowl
  • Chill, covered, in the refrigerator for at least 30 minutes before serving.
    pasta salad in glass bowl with serving utensils, parmesan cheese and tomatoes
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 589kcal | Carbohydrates: 67g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 1349mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1498IU | Vitamin C: 11mg | Calcium: 319mg | Iron: 2mg

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