The Quicker Kitchen

Sweet Potato Fries (Air Fryer Recipe)

Meaghan — Sat, 15 Aug 2026 11:15:14 +0000

Air fryer sweet potato fries are an easy way to make crispy, golden fries at home without deep frying them in a pot of oil. These homemade fries are sweet and soft on the inside with perfectly seasoned, crunchy edges for a quick, delicious side dish or snack.

I’ve never met a fry I didn’t like and sweet potato fries are no exception.

You still get that classic French fry yumminess with a little natural sweetness.

And when you make air fryer sweet potato fries they are lightly crisp on the outside and soft in the middle.

You get that satisfying fried texture without having to heat up a big pot of oil or deal with all the mess that comes with deep frying.

They’re an easy side for burgers, sandwiches, grilled chicken, or just about anything else you’re serving for dinner.

And they also make a delicious quick snack with your favorite dipping sauce.

Ready in under half an hour, these are sure to be a quick favorite!

Ingredients

To make these you’ll need:

Sweet potatoes– 3 medium to large sweet potatoes
Olive oil– Extra virgin
Salt and pepper

How to Make

These air fryer sweet potatoes are pretty easy.

Just wash the potatoes well, and then pat them dry with paper towels.

Use a sharp knife to carefully slice the potatoes into 1/4 – 1/2″ fries.

Put the fries into a mixing bowl.

Drizzle the olive oil over the fries and given them a toss to coat them.

Then sprinkle the salt and pepper overtop and give them another toss to distribute the seasonings.

Spread the prepared fries out in a single layer in the basket of an air fryer.

Air fry the sweet potato fries at 385° for 7 minutes, before flipping them and cooking them for another 6-7 minutes or just until crispy.

Using tongs, transfer the hot fries to a serving plate.

Serve warm and enjoy!

Storing Leftovers

Let the leftover sweet potato fries cool completely before transferring them to an airtight container.

If you have to stack the fries in layers, put a paper towel between each layer to absorb excess moisture so they don’t get soft.

Refrigerate them for up to 4 days.

When you’re ready to reheat them, put the fries back in the air fryer at 375°F for 3 to 5 minutes, shaking the basket halfway through or reheat them in a 400°F oven for about 5 to 10 minutes.

Avoid the microwave since it tends to make sweet potato fries soft and chewy.

Tips and Tricks

There’s no need to peel the potatoes before using them in this recipe. However, they definitely need to be washed well and dried.
Make sure the fries aren’t overlapping in the air fryer. You want them in a single layer, not touching each other, so the air can circulate properly in the fryer. Cook them in batches if needed.
Vary the seasonings. Sprinkle a little cumin and chili powder on for a Southwest kick; garlic and Parmesan for a savory spin; or cinnamon and sugar for a sweet fry.

Other Air Fryer Side Dishes

Air fryer sweet potato fries are a delicious side for burgers, sandwiches, and more and make a yummy, wholesome snack.

Make them and enjoy!

Looking for other air fryer side dishes?

Try these:

If you’ve tried these AIR FRYER SWEET POTATO FRIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Sweet Potato Fries (Air Fryer Recipe)

Course Dinner, Lunch, Side Dish, Vegetable

Cuisine American, Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 177kcal

Author Meaghan - The Quicker Kitchen

Ingredients

3 medium-large sweet potatoes
1 tbsp extra virgin olive oil
1 tsp salt
1/4-1/2 tsp pepper

US Customary - Metric

Instructions

Wash and scrub the potatoes, then pat them dry with paper towels.
3 medium-large sweet potatoes
Using a sharp knife, carefully slice the potatoes into 1/4 - 1/2" fries.
Transfer the fries to a mixing bowl. Drizzle the oil overtop, then gently toss to evenly coat.
1 tbsp extra virgin olive oil
Sprinkle the salt and pepper overtop, then gently toss the potatoes again to evenly coat.
1 tsp salt, 1/4-1/2 tsp pepper
Spread the prepared fries out in a single layer in the basket of an air fryer. Cook in batches, if needed, so you don't overcrowd them.
Cook at 385° for 7 minutes, flip them, then continue cooking for another 6-7 minutes- just until crispy.
Using tongs, transfer the hot fries to a serving plate.
Serve warm and enjoy!

Notes

There's no need to peel the potatoes before using them in this recipe. However, they definitely need to be washed well and dried.
Make sure the fries aren't overlapping in the air fryer. You want them in a single layer, not touching each other, so the air can circulate properly in the fryer. Cook them in batches if needed.
Vary the seasonings. Sprinkle a little cumin and chili powder on for a Southwest kick; garlic and Parmesan for a savory spin; or cinnamon and sugar for a sweet fry.

Nutrition

The post Sweet Potato Fries (Air Fryer Recipe) appeared first on The Quicker Kitchen.

Microwave Pumpkin Mug Cake

Meaghan — Fri, 14 Aug 2026 11:15:48 +0000

Enjoy a bit of Fall flavor in a simple, single serve dessert with this easy microwave pumpkin mug cake. It’s quick to make, comes together in a coffee mug, and still has the perfect fluffy & moist cake consistency you crave. If you’ve got 5 minutes, you’ve got enough time to whip up this microwave dessert that contains your favorite seasonal flavors in a quick treat you don’t have to share!

If you’re anything like me, then occasionally you crave a little something sweet. Naturally, whenever this craving hits, I don’t have anything remotely sweet on hand and I’m left with two choices.

Go without, or buy something from the store. I usually end up going without because I don’t want to buy a whole cake just to sate a single craving.

Nobody’s going to help me eat the cake, I won’t want it to go to waste, and the last thing I need is to end up eating the whole darn thing myself. Because even if it’s a bite here or there, that’s absolutely what will end up happening.

Imagine my surprise when I discovered you can make a single serving of moist, fluffy cake in a coffee mug in the convenience of your microwave.

It was like a little bit of magic all for me, especially when I could make it and enjoy in the evening after the kids go to bed, without having to share a single bite. A dream come true for a busy mom with minimal time to relax alone.

Imagine the possibilities! And that’s just what I did and how I ended up coming up with this easy pumpkin flavored microwave mug cake.

Fluffy, yet perfectly moist this cozy pumpkin mug cake has flavorful hints of Fall in every bite. Finished with a dollop of whipped cream, it’s the perfect single serve dessert to enjoy alone after a long day!

Ingredients

Making a pumpkin flavored cake in a mug in your microwave doesn’t require anything fancy. In fact, most of the ingredients are pantry staples you probably already have on hand.

You’ll need:

Flour – All purpose
Sugar – Brown sugar. You can use either light or dark, whichever you prefer.
Baking Powder – This helps the cake rise when it cooks, which gives it the fluffy texture you’re looking for.
Salt – A pinch to enhance the natural sweetness of the cake.
Pie Spice – Pumpkin pie spice. Don’t have any? You can substitute apple pie spice, which is almost identical or you can use just ground cinnamon.
Butter
Egg – One large egg
Cream – Heavy whipping cream
Pumpkin Puree – Be sure you’re using pumpkin puree and not pumpkin pie filling.
Extract – Vanilla extract, either real or imitation depending on your personal preference.

Once you’ve gathered all the ingredients, you’re ready to begin whipping up this tasty little treat!

How To Make

Making a pumpkin flavored mug cake in the microwave is just as easy, if not even easier, than a traditional sheet cake.

Start by adding the flour, baking soda, salt, and pie spice to a microwave safe mug. Using a clean fork, or a small wire whisk, mix everything together until evenly combined.

Next add the butter, egg, cream, pumpkin, and extract to the mug. Stir everything together just until completely incorporated. Try to avoid overmixing as this can cause the cake to be more dense and chewy instead of light & fluffy.

Microwave for three minutes.

Carefully remove the hot mug from the microwave, and insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake’s done. Set it aside and let it cool some.

Top with a dollop of whipped cream and a pinch of ground cinnamon, then serve warm and enjoy!

Storing

This recipe makes one single serving of mug cupcake so you shouldn’t have any leftover.

Tips & Tricks

Spray the inside of the mug with nonstick spray before adding the cake ingredients to make cleanup easier.
Make sure you’re using pumpkin puree and NOT pumpkin pie filling.
When combining the ingredients together in the mug try to avoid overmixing, as this can cause the cake to be more dense and chewy instead of light & fluffy.
Don’t have any pumpkin pie spice handy? You can substitute apple pie spice, which is almost identical. or you can use just ground cinnamon.
I recommend topping serving this pumpkin flavored dessert with a dollop of whipped cream and a sprinkle of ground cinnamon. Other tasty topping options include: powdered sugar, a drizzle of syrup, or a little schmear of cream cheese frosting.

Other Microwave Mug Desserts

When you’re craving something sweet, but don’t want to chore of making a whole dessert- whip up a single serve pumpkin mug cake right in the convenience of your own microwave.

It’s quick, easy, and hits all the right notes for a little bit of Fall flavor in every bite!

Looking for other easy microwave mug desserts to enjoy?

Try these:

If you’ve tried this PUMPKIN MICROWAVE MUG CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pumpkin Microwave Mug Cake

Enjoy a bit of Fall flavor in a simple, single serve dessert with this easy microwave pumpkin mug cake. It's quick to make, comes together in a coffee mug, and still has the perfect fluffy & moist cake consistency you crave. If you've got 5 minutes, you've got enough time to whip up this microwave dessert that contains your favorite seasonal flavors in a quick treat you don't have to share!

Course Cake, Dessert

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 468kcal

Author Meaghan - The Quicker Kitchen

Ingredients

3 tbsp flour
3 tbsp brown sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pumpkin pie spice
1 tbsp unsalted butter melted
1 large egg beaten
1 tbsp heavy cream
1/4 cup pumpkin puree NOT pie filling
1/4 tsp vanilla extract

US Customary - Metric

Instructions

Add the flour, sugar, baking powder, salt, and pie spice to a large microwave safe mug. Whisk together to evenly combine.
3 tbsp flour, 3 tbsp brown sugar, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp pumpkin pie spice
Add the butter, egg, cream, pumpkin, and extract to the mug. Stir until evenly incorporated.
1 tbsp unsalted butter, 1 large egg, 1 tbsp heavy cream, 1/4 cup pumpkin puree, 1/4 tsp vanilla extract
Microwave for 3 minutes.
Insert a toothpick into the center to check for doneness, and if it comes out clean carefully remove the hot mug from the microwave and let it cool slightly.
Top with whipped cream, if desired, and a pinch of ground cinnamon.
Serve and enjoy!

Notes

Spray the inside of the mug with nonstick spray before adding the cake ingredients to make cleanup easier.
Make sure you're using pumpkin puree and NOT pumpkin pie filling.
When combining the ingredients together in the mug try to avoid overmixing, as this can cause the cake to be more dense and chewy instead of light & fluffy.
Don't have any pumpkin pie spice handy? You can substitute apple pie spice, which is almost identical. or you can use just ground cinnamon.
I recommend topping serving this pumpkin flavored dessert with a dollop of whipped cream and a sprinkle of ground cinnamon. Other tasty topping options include: powdered sugar, a drizzle of syrup, or a little schmear of cream cheese frosting.

Nutrition

The post Microwave Pumpkin Mug Cake appeared first on The Quicker Kitchen.

Hot Honey Meatballs (Slow Cooker Recipe)

Meaghan — Thu, 13 Aug 2026 11:15:01 +0000

Slow cooker hot honey meatballs are an easy appetizer or dinner made even easier thanks to premade meatballs and a set it and forget it cooking method. With just the right balance of sticky sweetness and gentle heat, these meatballs are perfect for parties, game days, potlucks, or even busy weeknights when you want a flavorful meal with minimal effort.

If you’ve been around here before you probably know I always keep a bag of frozen meatballs on hand.

If you think outside the (pasta) box, you can do so many things with them without breaking a sweat.

And the best part of frozen meatball meals is there are so many options where the slow cooker does all the work.

These hot honey meatballs are exactly the meatball with a twist kind of easy favorite we love to cook and eat.

The meatballs simmer slowly in a sticky sauce made with sweet honey and just enough heat to keep things interesting.

They’re sweet, spicy, savory, and completely addictive, which makes them especially good for serving as a party appetizer with toothpicks for easy grabbing.

I also love turning them into dinner by serving them over mashed potatoes, rice, or pasta, where that extra sauce can soak right in.

And since everything cooks together in the slow cooker with almost no prep, they’re a perfect option when you’re feeding a crowd or need an effortless dish you don’t have to think about.

Ingredients

To make this you’ll need:

Meatballs– A 32 ounce package of frozen beef meatballs. This will also work if you use frozen chicken meatballs.
Honey
Butter– Melted. It can be salted or unsalted.
Buffalo wing sauce– Your favorite kind.
Spices– Cayenne pepper, crushed red pepper flakes, salt and pepper
Dill pickle chips– For serving

How to Make

These slow cooker hot honey meatballs are so easy to make!

Just add the meatballs to the bowl of your slow cooker and top them with all the rest of the ingredients except for the pickle chips.

Give everything a good stir to combine.

Then put the lid on the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring occasionally.

Just before serving, stir it well.

Serve with dill pickles if desired.

Enjoy!

Storing

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat them in the microwave until warmed through.

If you have a lot left, you can also store them in the bowl of your slow cooker with the lid on top in the fridge for up to 4 days.

You can reheat them in the slow cooker, turning it onto HIGH, until they warm through.

Tips and Tricks

You can adjust the heat level by adjusting the amount of buffalo wing sauce you use and the amount of red pepper flakes you use.
Add a seeded, diced jalapeno to the slow cooker for more heat.
If you’re using salted butter, don’t use as much salt when you season the dish.
Make it a meal by turning the meatballs into sub sandwiches or serving them with mashed potatoes or rice.

Other Easy Slow Cooker Meatball Recipes

Slow cooker hot honey meatballs are an easy, sweet, spicy dish perfect for parties or dinners.

Make them and enjoy!

Looking for other slow cooker meatball recipes?

Try these:

If you’ve tried these SLOW COOKER HOT HONEY MEATBALLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Hot Honey Meatballs (Slow Cooker Recipe)

Course Appetizer

Cuisine American, Southern

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 432kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 32 oz pkg frozen beef meatballs
1/2 cup honey
1/3 cup butter melted
1/3 cup buffalo wing sauce
1 tsp cayenne pepper
1 tsp crushed red pepper flakes
salt & pepper to taste
dill pickle chips for serving (optional)

US Customary - Metric

Instructions

Add the meatballs to the bowl of a slow cooker. Top with the remaining ingredients, except for the pickle chips. Gently stir to evenly combine.
1 32 oz pkg frozen beef meatballs, 1/2 cup honey, 1/3 cup butter, 1/3 cup buffalo wing sauce, 1 tsp cayenne pepper, 1 tsp crushed red pepper flakes, salt & pepper
Cover and cook on LOW for 4-5 hours, stirring occasionally, or on HIGH for 2-3 hours. Stir well.
Serve with the sliced pickles for garnish, if desired, and enjoy.
dill pickle chips

Notes

You can adjust the heat level by adjusting the amount of buffalo wing sauce you use and the amount of red pepper flakes you use.
Add a seeded, diced jalapeno to the slow cooker for more heat.
If you're using salted butter, don't use as much salt when you season the dish.
Make it a meal by turning the meatballs into sub sandwiches or serving them with mashed potatoes or rice.

Nutrition

The post Hot Honey Meatballs (Slow Cooker Recipe) appeared first on The Quicker Kitchen.

Sheet Pan Sausage and Vegetables

Meaghan — Tue, 11 Aug 2026 11:15:59 +0000

Sheet pan sausage and vegetables is an easy one-pan dinner loaded with savory Italian sausage, tender roasted vegetables, and plenty of flavor. This hearty meal is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen on prep or clean up.

Sheet pan meals are lifesavers for busy nights when I don’t have the time and energy for much more than ordering takeout let alone making a complicated meal.

A meal I can throw on a sheet pan with little prep and practically no clean up?

Now that I can handle even on my busiest days.

This sheet pan sausage and vegetables is one of those easy dinners that does all the work in the oven so I don’t have to.

And you can’t argue with the results!

The spicy Italian sausage gets wonderfully browned while the vegetables roast until they’re tender with caramelized edges.

Plus it gives you tons of options since you can use whatever vegetables you have on hand or like without changing the basic cooking method.

That means a dinner everyone eats is done with less hassle than deciding on takeout.

You can’t beat that!

Ingredients

To make this you’ll need:

Sausage– Spicy or hot Italian sausage. If you’re not a fan of heat, you could use mild Italian sausage.
Vegetables– Brussels sprouts cut in half, a peeled red onion cut into wedges, carrot chips, and baby potatoes cut in half lengthwise
Olive oil– Extra virgin, preferably.
Seasonings– Italian seasoning, ground mustard powder, onion powder, salt and pepper
Garlic– Minced

How to Make

This sheet pan sausage and vegetables is so easy to make!

Just whisk the oil and all the seasonings together in a large mixing bowl until evenly combined.

Add all of the vegetables to the bowl and gently toss them until they’re all evenly coated.

Spread the vegetables in an even layer out on a rimmed baking sheet.

Arrange the sausages on the pan so they are spread out evenly and nestled into the vegetables.

Pour any extra oil remaining in the bottom of the bowl evenly out over top of the sausage and veggies.

Bake at 425° for 30-35 minutes until the vegetables are tender.

Serve warm and enjoy!

Storing Leftovers

If you have any leftovers, let them cool to room temperature.

Transfer them in an airtight container and refrigerate them for up to 5 days.

Reheat individual portions in the microwave or spread the leftovers back out on a sheet pan and bake in a hot oven just until everything is warm.

Tips and Tricks

Cut the Brussels sprouts and potatoes to similar sizes so they cook evenly.
Don’t be stingy with the oil. The oil will help the veggies caramelize without burning.
Line the sheet pan with foil for easy clean up.

Other Sheet Pan Dinners

Sheet pan sausage and vegetables makes a deliciously easy, complete dinner packed with flavor from Italian sausage, spices, and a blend of veggies.

Make it and enjoy!

Looking for other sheet pan dinners?

Try these:

If you’ve tried this SHEET PAN SAUSAGE AND VEGETABLES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Italian Sausage And Vegetable Sheet Pan Meal

Course Dinner, Entree, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 754kcal

Author Meaghan - The Quicker Kitchen

Ingredients

6 spicy/hot Italian sausages
2 cups halved brussels sprouts
1 medium red onion peeled & sliced into wedges
1 cup carrot chips
1 1/2 lbs baby potatoes halved lengthwise
3/4 cup extra virgin olive oil
2 tbsp Italian seasoning
salt & pepper to taste
1 1/2 tsp ground mustard powder
2 tbsp minced garlic
1 tsp onion powder

US Customary - Metric

Instructions

Add the oil and all the seasonings to a large mixing bowl, then whisk together until evenly combined.
3/4 cup extra virgin olive oil, 2 tbsp Italian seasoning, salt & pepper, 1 1/2 tsp ground mustard powder, 2 tbsp minced garlic, 1 tsp onion powder
Add all of the vegetables to the bowl and gently toss until they're all evenly coated.
2 cups halved brussels sprouts, 1 medium red onion, 1 cup carrot chips, 1 1/2 lbs baby potatoes
Transfer the vegetables to a rimmed baking sheet and spread them out in an even layer.
Add the sausages to the pan, spread out evenly, and nestle them into the vegetables some. Pour any extra oil remaining in the bottom of the bowl evenly out over top.
6 spicy/hot Italian sausages
Bake at 425° for 30-35 minutes until the vegetables are tender.
Serve warm and enjoy!

Notes

Cut the Brussels sprouts and potatoes to similar sizes so they cook evenly.
Don't be stingy with the oil. The oil will help the veggies caramelize without burning.
Line the sheet pan with foil for easy clean up.

Nutrition

The post Sheet Pan Sausage and Vegetables appeared first on The Quicker Kitchen.

Pecan Pie Dip

Meaghan — Sat, 08 Aug 2026 11:15:55 +0000

Pecan pie dip is a rich, creamy dessert dip that captures all the buttery, caramel flavors of classic pecan pie without turning on the oven. This sweet, nutty treat is perfect for dunking apples, graham cracker, and other dippers into at the end of any gathering.

As much as I love a slice of pecan pie, sometimes I want those same cozy flavors in a dessert I don’t need to bake.

That’s exactly why this pecan pie dip has become one of my favorite party desserts.

It comes together in minutes and delivers all the warm, buttery goodness of the classic pie in a fun, dippable form.

This creamy dip with crunchy pecan topping deserves a place at any gathering- especially during the holidays.

It’s also an excellent make ahead dessert, which means one less thing to worry about when you’re hosting Thanksgiving dinner or a Christmas party.

Why not make it ahead of time so you can relax and enjoy the festivities?

That’s a thought that’s as sweet as this dessert dip!

Ingredients

To make this you’ll need:

Cream cheese– Full fat cream cheese, softened to room temperature.
Sugar– Both powdered sugar to mix into the cream cheese base and brown sugar for the pecan topping.
Whipped topping– The kind in the freezer section, like Cool Whip. Thaw it.
Pecans– Chopped.
Butter– Salted. If you don’t have salted butter, just add a pinch of salt to your unsalted butter.
Corn syrup– Light corn syrup.
Vanilla– Real vanilla extract for the best flavor.
Eggs– Lightly beaten.

How to Make

Pecan pie dip is pretty easy to make- especially when you compare it to making a whole pie!

Just melt the butter in a skillet set over medium heat.

When the butter melts, stir in the syrup, brown sugar, and vanilla.

Then quickly whisk the egg into the mixture, continuing to whisk it until everything is combined and smooth.

Stir in the pecans and let the mixture gently simmer for 2-3 minutes.

Remove the nuts from the heat and set them aside to cool signifitcantly.

While everything is cooling, beat the cream cheese with a hand mixer in a large mixing bowl until it’s smooth and creamy.

Fold in the Cool Whip and powdered sugar until it’s evenly combined.

Spread the Cool Whip cream cheese mixture into an even layer in a serving bowl.

Spoon the cooled pecan mixture evenly out overtop.

Serve it immediately with your favorite dipping options.

Enjoy!

Dipping Ideas

Pecan pie dip is delicious on so many foods.

Our favorites include:

apple slices
Nilla wafers
ginger snaps
graham crackers
sugar cookies
pretzel sticks

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

The dip will firm up in the fridge so let it soften for about 10 minutes on the counter prior to enjoying it again.

Tips and Tricks

Make sure you whisk the egg the whole time when you are combining the egg into the corn syrup, sugar, and vanilla. This keeps the egg from scrambling and keeps the caramel pecan coating smooth.
The topping needs to be about room temperature when you put it onto the cream cheese base. You don’t want to put the topping on hot as it will melt the base.
If you plan to make this ahead of time, spread the base out in your serving dish ahead of time. Cover the base and refrigerate it. Keep the pecan topping stored separately in its own container in the fridge. You can loosen it up over medium low heat on the stove to warm the topping and melt the caramel a bit. Then assemble right before serving.

Other Dessert Dips

Pecan pie dip is an easy alternative to pecan pie this fall and holiday season.

Make it and enjoy!

Looking for other dessert dips?

Try these:

If you’ve tried this PECAN PIE DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pecan Pie Dip

Course Dessert, Dip

Cuisine American, Southern

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 386kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 8 oz block cream cheese softened
1 cup powdered sugar
1 8 oz tub cool whip thawed
1 cup chopped pecans
1 cup brown sugar
4 tbsp salted butter
1 cup light corn syrup
1 tsp vanilla extract
1 large egg lightly beaten

US Customary - Metric

Instructions

Add the butter to a skillet set over medium heat to melt.
4 tbsp salted butter
When melted add the syrup, brown sugar, and vanilla. Add the egg and quickly whisk everything together, to prevent the egg from scrambling, until evenly combined and smooth.
1 cup brown sugar, 1 cup light corn syrup, 1 tsp vanilla extract, 1 large egg
Stir in the pecans, then gently simmer for 2-3 minutes. Remove from heat and set aside to cool signifitcantly.
1 cup chopped pecans
Add the cream cheese to a large mixing bowl. Using a hand mixer, beat together until smooth & creamy.
1 8 oz block cream cheese
Add the cool whip and powdered sugar, fold in until evenly combined.
1 8 oz tub cool whip, 1 cup powdered sugar
Transfer the cool whip mixture to a serving bowl and spread it out in an even layer.
Spoon the pecan mixture evenly out overtop.
Serve immediately with your favorite dipping options, and enjoy!

Notes

Make sure you whisk the egg the whole time when you are combining the egg into the corn syrup, sugar, and vanilla. This keeps the egg from scrambling and keeps the caramel pecan coating smooth.
The topping needs to be about room temperature when you put it onto the cream cheese base. You don't want to put the topping on hot as it will melt the base.
If you plan to make this ahead of time, spread the base out in your serving dish ahead of time. Cover the base and refrigerate it. Keep the pecan topping stored separately in its own container in the fridge. You can loosen it up over medium low heat on the stove to warm the topping and melt the caramel a bit. Then assemble right before serving.

Nutrition

The post Pecan Pie Dip appeared first on The Quicker Kitchen.

Apple Butter Barbecue Sauce

Meaghan — Thu, 06 Aug 2026 11:15:47 +0000

Apple butter barbecue sauce is the perfect way to extend barbecue season well into the fall. This sweet, smoky sauce is sweet and savory with cozy background of warming spices, making perfect spread on all your favorite grilled meats.

A lot of people think barbecues and cookouts are only a summer thing but we extend them all fall long through football season.

What’s better than watching the game on a crisp day with a big helping of barbecue chicken or ribs?

Not much.

And with this apple butter barbecue sauce, you perfectly bridge the gap from summer cookout to fall effortlessly.

It blends classic smoky barbecue flavor with the rich, spiced sweetness of apple butter for a sauce that’s thick, tangy, and just a little sweet.

Slather it on anything and everything from ribs and pulled pork to grilled chicken and burgers!

Ingredients

To make them you’ll need:

Ketchup– Whatever kind you have in the fridge
Apple butter– You can buy it from the grocery store or use our delicious homemade version. Alternatively, you can buy it from a local orchard when apples are in season.
Vinegar– Apple cider vinegar.
Water
Sugar– Brown
Worcestershire sauce
Mustard– Yellow mustard
Spices– Smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper.

How to Make

Apple butter barbecue sauce is so easy to make!

Just whisk all of the ingredients together in a sauce pan set over medium heat.

Bring the mixture to a slow simmer, stirring often.

As soon as it starts to simmer, turn the heat to low.

Let it cook for 10-15 minutes, stirring occasionally, until it’s thickened some.

Taste and adjust the seasonings to your liking.

Use and enjoy!

Storing

Let the mixture cool completely before storing in an airtight container in the refrigerator for up to 7 days.

Tips and Tricks

As is, this barbecue sauce is pretty mild. Add more cayenne pepper or even a little hot sauce if you want a kick.
You have to keep stirring it as it cooks so the sugar doesn’t burn.
The sauce is done when it has reduced some and thickened enough to coat the back of your spoon. If it is too thin, let it keep simmering. If it is too thick, stir in a little more water.

Other Apple Butter Recipes

Apple butter barbecue sauce is a delicious, savory way to use one of fall’s best condiments.

Make it and enjoy!

Looking for other apple butter recipes?

Try these:

If you’ve tried this APPLE BUTTER BARBECUE SAUCE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Apple Butter Barbecue Sauce

Course Condiment, Dip, Sauce

Cuisine American, Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 83kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 cup ketchup
3/4 cup apple butter
1/4 cup apple cider vinegar
1/4 cup water
3 packed tbsp brown sugar
2 tbsp worcestershire sauce
2 tbsp yellow mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
pinch cayenne pepper optional
salt & pepper to taste

US Customary - Metric

Instructions

Add all of the ingredients to a sauce pan set over medium heat. Whisk together until evenly combined.
1 cup ketchup, 3/4 cup apple butter, 1/4 cup apple cider vinegar, 1/4 cup water, 3 packed tbsp brown sugar, 2 tbsp worcestershire sauce, 2 tbsp yellow mustard, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, pinch cayenne pepper, salt & pepper
Bring the mixture to a gentle simmer, stirring often, then immediately reduce the heat to low.
Cook for 10-15 minutes, stirring occasionally, until it's thickened some.
Taste, carefully because it will be hot, and adjust the seasonings, if needed.
Use and enjoy!

Notes

As is, this barbecue sauce is pretty mild. Add more cayenne pepper or even a little hot sauce if you want a kick.
You have to keep stirring it as it cooks so the sugar doesn't burn.
The sauce is done when it has reduced some and thickened enough to coat the back of your spoon. If it is too thin, let it keep simmering. If it is too thick, stir in a little more water.

Nutrition

recipe adapted from The Seasoned Mom

The post Apple Butter Barbecue Sauce appeared first on The Quicker Kitchen.

Apple Butter Pie

Meaghan — Tue, 04 Aug 2026 11:15:54 +0000

Apple butter pie is a rich, creamy dessert that transforms a jar of apple butter into a cozy, spiced pie perfect for fall and holiday entertaining. This easy dessert uses store bought crust for ease and features a smooth, velvety filling packed with cinnamon apple flavor.

Want an apple flavored pie without the hassle of peeling and chopping the apples?

Well, my friends, this apple butter pie is the pie for you.

There is not an apple in sight but it still has all that apple flavor thanks to the apple butter.

It makes for a silky, smooth, custard-like filling with hints of warming spices cinnamon, cloves, and brown sugar.

It’s elegant enough to deserve a spot on your Thanksgiving dessert table but easy enough for a fall weeknight treat.

Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got a dessert that’s guaranteed to have everyone asking for seconds.

Ingredients

To make this you’ll need:

Pie crust– a 9 inch parbaked pie crust. You could also use a graham cracker or ginger snap crust.
Apple butter– You can make homemade apple butter or buy your favorite kind. If you live near any orchards or farmers’ markets, there are often very good locally grown and made varieties. Make sure it is at room temperature.
Eggs– 4 of them. Bring them to room temperature first.
Sweetened condensed milk– Make sure you are using this and not evaporated milk. Don’t have it? Use evaporated milk and 1/2 cup sugar.
Vanilla extract– Real is best. You could substitute vanilla bean paste.
Flour– To help it set up.

How to Make

Apple butter pie is one of the easiest pies you could make.

Start by preheating the oven to 350°F.

While the oven preheats, whisk together the apple butter, eggs, sweetened condensed milk, vanilla, and flour in a large mixing bowl until everything is evenly combined.

Pour mixture into the prepared par-baked crust, smoothing out the top.

Bake the pie for 35–40 minutes, or until the pie is set around the edges but the center still has a slight jiggle if you jostle it.

Take the pie out of the oven and let cool completely on a wire rack.

Slice, serve, and enjoy!

Storing

Let the pie cool completely to room temperature before you store it.

To store it, cover it tightly with foil and refrigerate it for up to 5 days.

Serve leftover pie chilled or let it come to room temperature first.

Tips and Tricks

Make sure all the ingredients for the filling are at room temperature. It will help the pie filling smoothly combine and create that silky texture.
If the crust starts browning too quickly, wrap the edges in foil or use a pie shield.
Do not overbake the pie. It is done when the edges are firm but the center will still jiggle. That’s ok. The pie will set as it cools.
Add extra cinnamon, ground cloves, and nutmeg for a stronger spice profile.
For a creamy variation, drop a few spoonful’s of room temperature cream cheese into the filling before baking and give it a swirl.
You can make this same recipe with any other fruit butter you’d like including pumpkin butter.
For extra flavor, add a streusel topping before you bake it.

Other Easy Fall Pies

Apple butter pie is an easy way to enjoy apple flavored pie that completely skips all the chopping and peeling.

Make it and enjoy!

Looking for other fall pie recipes?

Try these:

If you’ve tried this APPLE BUTTER PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Apple Butter Pie

Course Dessert, pie

Cuisine American, Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 439kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 9 inch par-baked pie crust
2 cups apple butter
4 large eggs
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons flour

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a large mixing bowl, whisk together the apple butter, eggs, sweetened condensed milk, vanilla, and flour until smooth and combined.
2 cups apple butter, 4 large eggs, 1 14 oz can sweetened condensed milk, 1 teaspoon vanilla extract, 2 tablespoons flour
Pour mixture into the prepared par-baked crust, smoothing out the top.
1 9 inch par-baked pie crust
Bake for 35–40 minutes, or until the pie is set around the edges but the center still has a slight jiggle.
Remove from oven and let cool completely on a wire rack before slicing.

Notes

Make sure all the ingredients for the filling are at room temperature. It will help the pie filling smoothly combine and create that silky texture.
If the crust starts browning too quickly, wrap the edges in foil or use a pie shield.
Do not overbake the pie. It is done when the edges are firm but the center will still jiggle. That's ok. The pie will set as it cools.
Add extra cinnamon, ground cloves, and nutmeg for a stronger spice profile.
For a creamy variation, drop a few spoonful's of room temperature cream cheese into the filling before baking and give it a swirl.
You can make this same recipe with any other fruit butter you'd like including pumpkin butter.
For extra flavor, add a streusel topping before you bake it.

Nutrition

The post Apple Butter Pie appeared first on The Quicker Kitchen.

Bang Bang Chicken Wings

Meaghan — Sat, 01 Aug 2026 11:15:26 +0000

Bang Bang chicken wings are crispy, juicy wings tossed in a creamy, bold, sweet and spicy sauce. This crowd pleasing party appetizer or dinner is perfect for game day, parties or at home wing night.

You know with 4 boys and a very hungry husband, chicken wings are always a hit at my house.

And these Bang Bang chicken wings disappear fast.

The crispy wings are coated in a creamy sauce that’s sweet, a little spicy and tangy.

With game days and football season just around the corner, these will earn a spot on my regular spread.

And while yes, they are different than traditional buffalo wings, they do bring restaurant flavor right to your own kitchen.

What is Bang Bang Sauce?

Bang bang sauce is sweet, slightly spicy, tangy mayonnaise based sauce.

The creamy sauce mixes mayo, sweet chili sauce, a touch of honey, and sriracha together to hit all those notes.

You’ll see it on the menu at restaurants like Bonefish Grill, where it gets drizzled on fried shrimp.

It’s delicious on so many other things as well from these wings to fried veggies or even as a sandwich spread or dip.

Ingredients

You’ll need a set of ingredients for the wings and another for the sauce.

For the wings, you’ll need:

Chicken wings– A fresh package of 2-3 pounds.
Baking powder– This helps the skin crisp up.
Seasoning– Salt, pepper, and paprika.

And for the bang bang sauce you’ll need:

Mayonnaise– Real, full fat mayonnaise.
Sweet chili sauce– You can find this in the Asian foods section. It’s not spicy.
Honey
Sriracha– This is where the heat lives. Adjust the amount of this to suit your spice preferences.
Salt– Optional

How to Make

You won’t believe how easy it is to make these restaurant style bang bang chicken wings at home!

Just set a wire rack to a large rimmed baking sheet lined with foil for easy clean up.

Set the prepared tray situation aside.

Then whisk the wing seasonings together in a large mixing bowl.

Pat the chicken dry with paper towels.

Add the wings to the seasoning bowl and toss it all together until the wings are evenly coated.

Arrange the seasoned wings on the rack in an even layer and then refrigerate them (uncovered) for 12-24 hours.

Preheat the oven to 425° just before you bake them.

Take the wings out of the refrigerator and put them directly into the hot oven and bake them at for 30-35 minutes or until they are golden brown and very crispy.

Take them out of the oven.

Whisk all of the ingredients for the bang bang sauce together in a small bowl.

Transfer the warm wings to a clean mixing bowl and pour the sauce overtop of them.

Gently toss the wings in the sauce to evenly coat them.

Serve immediately and enjoy!

Storing Leftovers

Let the wings cool completely before transferring them to an airtight container.

Store them in the refrigerator for up to 4 days.

For the best texture, store the bang bang sauce separately if possible and toss the wings in the sauce after reheating.

To reheat, warm the wings in a 375°F oven or air fryer for 8 to 10 minutes or until they’re heated through and the skin has crisped up again.

If the wings were already coated in sauce, they can still be reheated, but the coating won’t be quite as crispy.

Tips and Tricks

Don’t skip patting the chicken wings dry, or the chill time, both are integral to the skin getting extra crispy.
The baking powder is also key to the crispy skin. Don’t skip it!
Taste the bang bang sauce before you add salt or more sriracha. You may find it is salty enough on its own and spicy enough already.

Other Bang Bang Recipes

Bang bang chicken wings are a delicious twist on buffalo wings to serve at home.

Make them and enjoy!

Looking for other bang bang recipes?

Try these:

If you’ve tried these BANG BANG CHICKEN WINGS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Bang Bang Chicken Wings

Bang Bang chicken wings are crispy, juicy wings tossed in a creamy, bold, sweet and spicy sauce. This crowd pleasing party appetizer or dinner is perfect for game day, parties or at home wing night.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American, Southern, Tex Mex

Prep Time 10

Cook Time 30

Chill Time 12

Total Time 12 40

Servings

Calories 342kcal

Author Meaghan - The Quicker Kitchen

Ingredients

For The Crispy Chicken Wings

2-3 lbs chicken wings
1 tbsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika

For The Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp honey
1-2 tsp sriracha sauce
pinch salt optional

US Customary - Metric

Instructions

Add a wire rack to a large rimmed baking sheet. Set side.
Add the seasonings to a large mixing bowl and whisk together until evenly combined.
1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika
Pat the chicken dry, then add it to the seasoning bowl, and toss until evenly coated.
2-3 lbs chicken wings
Transfer the seasoned wings to the rack in an even layer, then refrigerate them (uncovered) for 12-24 hours.
Take the wings out of the refrigerator and put them directly into a hot oven and bake them at 425° for 30-35 minutes, until golden brown and very crispy.
Add all of the sauce ingredients to a small bowl, then whisk them together until evenly combined. Set aside.
1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tbsp honey, 1-2 tsp sriracha sauce, pinch salt
Transfer the warm wings to a clean mixing bowl. Pour the sauce overtop of them, then gently toss until the wing's are evenly coated.
Serve immediately and enjoy!

Notes

Don't skip patting the chicken wings dry, or the chill time, both are integral to the skin getting extra crispy.
The baking powder is also key to the crispy skin. Don't skip it!
Taste the bang bang sauce before you add salt or more sriracha. You may find it is salty enough on its own and spicy enough already.

Nutrition

The post Bang Bang Chicken Wings appeared first on The Quicker Kitchen.

Unicorn Punch

Meaghan — Thu, 30 Jul 2026 11:15:22 +0000

Unicorn punch is a magical party drink for all ages that’s bursting with pastel colors and sweet, bubbly lemon lime flavor. This pretty pink punch comes together in minutes and is guaranteed to be the hit of any party!

I’m a boy mom through and through so I never got to throw over the top girly birthday parties for a sweet little one.

But if I did, you can bet I’d whip up this pretty pink unicorn punch.

At least that’s what I thought as I set about creating this fantastical punch.

With its bright, bubbly pink base and clouds of pastel blue and pink cotton candy ice cream, this magical drink will delight unicorn lovers of all ages.

And its combination of pink lemonade, lemon lime soda, and cotton candy flavors is almost as magical tasting as it is looking.

Dress it up with fun sprinkles and every glass feels extra special!

Ingredients

To make this you’ll need:

Lemon lime flavored soda– Like Sprite or 7-Up.
Pink lemonade– You can buy it premade or make the powdered kind.
Cotton candy ice cream– Your favorite brand. If you don’t want to use cotton candy ice, substitute blue ice cream and pink ice cream flavors instead. Blue Moon or Blue Raspberry would work for the blue part and Strawberry or Bubblegum would do for the pink.
Cotton candy– Preferably a mix of blue and pink.
Sprinkles– You can really have fun with your selection here. Rainbow sprinkles that you can find in the grocery store would be cute or you can take a trip to the baking aisle of your local craft store and buy things like gold star sprinkles or glitter dust. There are also unicorn sprinkle blends available at hobby stores.

How to Make

Unicorn punch is magically easy to make!

Just scoop scoops of ice cream onto a baking sheet lined with wax paper.

Freeze the tray of ice cream scoops for 2 hours or until the scoops are all frozen solid.

When you are ready to serve, gently stir together the soda and pink lemonade in a punch bowl.

Add the frozen scoops of ice cream to the punch group.

Ladle the punch into glasses and garnish each cup with cotton candy and festive sprinkles.

Serve immediately and enjoy!

Storing

Once you scoop the ice cream into the punch, it won’t save for very long as the ice cream will melt into the lemonade soda base.

Tips and Tricks

Because this punch doesn’t save well, I’d only make what you plan to serve.
This punch is so pretty that it really shines in a clear plastic punch cup so the pastel colors are really on display. You could also use rainbow or pastel cups or even unicorn themed ones.
Want an extra fun garnish? Serve each cup with a rainbow stick lollipop “horn.”

Other Unicorn Recipes

Unicorn punch is the perfect addition to any unicorn themed party, perfect for all ages!

Make it and enjoy!

Looking for other unicorn recipes?

Try these:

If you’ve tried this UNICORN PUNCH or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Unicorn Punch

Unicorn punch is a magical party drink for all ages that's bursting with pastel colors and sweet, bubbly lemon lime flavor. This pretty pink punch comes together in minutes and is guaranteed to be the hit of any party!

Course Beverage, Dessert, Drinks, Punch

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 269kcal

Author Meaghan - The Quicker Kitchen

Ingredients

6 cups lemon lime flavored soda
2 cups pink lemonade
4 cups cotton candy ice cream
1 1/2 cups cotton candy
Sprinkles to serve

US Customary - Metric

Instructions

Add scoops of ice cream to wax paper lined rimmed baking sheet. Freeze for 2 hours, or until solid.
4 cups cotton candy ice cream
When ready to serve add the soda and pink lemonade to a punch bowl. Gently stir to evenly combine.
6 cups lemon lime flavored soda, 2 cups pink lemonade
Add the frozen scoops of ice cream to the punch bowl.
Ladle into glasses and top each individual cup with a bit of cotton candy and some festive sprinkles.
1 1/2 cups cotton candy, Sprinkles
Serve immediately and enjoy!

Notes

Because this punch doesn't save well, I'd only make what you plan to serve.
This punch is so pretty that it really shines in a clear plastic punch cup so the pastel colors are really on display. You could also use rainbow or pastel cups or even unicorn themed ones.
Want an extra fun garnish? Serve each cup with a rainbow stick lollipop "horn."

Nutrition

The post Unicorn Punch appeared first on The Quicker Kitchen.

Strawberry Shortcake Fluff Salad

Meaghan — Wed, 29 Jul 2026 11:15:58 +0000

Strawberry shortcake fluff salad is a light, creamy dessert salad filled with fresh strawberries, fluffy whipped topping, soft cake pieces, and sweet, nostalgic flavor in every bite. This easy no-bake dessert is perfect for potlucks, picnics, holidays, and summer gatherings.

In the height of summer potluck and picnic season, I’m almost always the one tasked with bringing dessert.

And I don’t mind because this easy strawberry shortcake fluff salad is a favorite that comes together without even turning on the oven.

During Southern summers, that is vital.

And not only is it easy, everyone loves it!

It takes everything you love about classic strawberry shortcake and transforms it into a creamy dessert for a crowd.

It’s also easy to customize with extra berries, mini marshmallows, or a sprinkle of crushed shortbread cookies.

Ingredients

To make this you’ll need:

Pudding mix– A 3.4 ounce box of white chocolate pudding mix.
Milk– Whole.
Whipped topping– An 8 ounce tub of frozen whipped topping like Cool Whip.
Marshmallow– Mini.
Angel food cake– Diced. You can normally buy a premade angel food cake from the bakery section at the grocery store.
Strawberries– Diced.

How to Make

Strawberry shortcake fluff salad is so easy to make.

Just whisk the milk and pudding mix together in a mixing bowl until the mixture is well combined.

Refrigerate it for 10 to 15 minutes.

Then fold in the remaining ingredients until everything is well combined.

Garnish it with additional strawberries, angel food cake, and marshmallows.

Serve and enjoy!

Storing Leftovers

Store leftovers tightly covered or in an airtight container in the fridge for up to 3 days.

Keep in mind the longer it sits in the fridge the softer the cake pieces will get.

Tips and Tricks

If you are planning to make this ahead of time and don’t want the cake to fall apart, cut the cake up into cubes and then store it separately. Fold it in right before you serve.
You could also make this with Nilla wafers instead of angel food cake if you want and the Nilla wafers will hold up a little longer in the fridge.
Feel free to add other berries like raspberries or blueberries into the mix or vary the the pudding flavor. Vanilla or even cheesecake flavor pudding would both be delicious.

Other Fluff Salads

Strawberry shortcake fluff salad is a delicious dessert dish that comes together with minimal prep.

Make it and enjoy!

Looking for other fluff salads?

Try these:

If you’ve tried this STRAWBERRY SHORTCAKE FLUFF SALAD or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Strawberry Shortcake Fluff Salad

Course Dessert

Cuisine American, Southern

Prep Time 20

Chill Time 15

Total Time 35

Servings

Calories 332kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 3.4 oz box White Chocolate Pudding Mix
1 ½ cups whole milk
1 8 oz tub whipped topping thawed
2 cups mini marshmallows
2 cups diced Angel Food Cake
2 cups diced fresh strawberries

US Customary - Metric

Instructions

Start by adding your milk and pudding mix to a mixing bowl. Whisk until well combined. Place in the fridge for 10 to 15 minutes.
1 3.4 oz box White Chocolate Pudding Mix, 1 ½ cups whole milk
Fold in the thawed whipped topping.
1 8 oz tub whipped topping
Add in remaining ingredients and fold until well combined. Top with additional strawberries, angel food cake, and marshmallows.
2 cups mini marshmallows, 2 cups diced Angel Food Cake, 2 cups diced fresh strawberries
Serve and enjoy!

Notes

If you are planning to make this ahead of time and don't want the cake to fall apart, cut the cake up into cubes and then store it separately. Fold it in right before you serve.
You could also make this with Nilla wafers instead of angel food cake if you want and the Nilla wafers will hold up a little longer in the fridge.
Feel free to add other berries like raspberries or blueberries into the mix or vary the the pudding flavor. Vanilla or even cheesecake flavor pudding would both be delicious.

Nutrition

The post Strawberry Shortcake Fluff Salad appeared first on The Quicker Kitchen.