Lucky Charms Rainbow Dessert Pizza Recipes

LUCKY CHARMS™ RAINBOW DESSERT PIZZA

Lucky Charms™ Rainbow Dessert Pizza image

This easy dessert pizza tastes magically delicious thanks to a rainbow of Lucky Charms™.

Provided by Stephanie Wise

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup Lucky Charms™ cereal (without the marshmallows)
1 cup heavy whipping cream
1/2 container Betty Crocker™ Rich & Creamy cream cheese frosting
Green food color
Lucky Charms™ cereal marshmallows

Steps:

Heat oven to 375°F. Spray large cookie sheet with cooking or baking spray.
In large bowl, stir cookie mix, butter and egg until dough forms. Stir in cereal.
Press dough onto cookie sheet into a rainbow shape about 1/4-inch to 1/2-inch thick. Bake 12 to 15 minutes or until edges are golden and center of dough is set. Cool completely, about 30 minutes.
In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Carefully stir in frosting and food color. Use an offset spatula to spread frosting over cooled crust. Top with cereal marshmallows in color-coded rows. Store in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 63 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 42 g, TransFat 1/2 g

LUCKY CHARMS CHEESECAKE

Lucky Charms Cheesecake image

We use a triple dose of cereal -- in the crust, steeped in milk for the filling and on top to decorate -- in this over-the-top rainbow cake.

Provided by Food Network Kitchen

Categories dessert

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

1 cup whole milk
8 ounces Lucky Charms® cereal (about 4 cups), plus more for decorating
4 tablespoons unsalted butter, chopped
5 ounces marshmallows
Two 1/4-ounce envelopes unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1/2 cup sour cream
Juice of 1/2 lemon
1 tablespoon pure vanilla extract
6 ounces white chocolate, chopped
6 tablespoons heavy cream
1 drop lemon yellow gel food coloring
1 drop sky blue gel food coloring
1 drop deep pink gel food coloring
Whipped cream, for decorating

Steps:

Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms® marshmallow.

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Press the dough onto the cookie sheet in a rainbow shape (about ¼-inch to ½-inch thick). Bake the dough for 15 minutes or until the edges are golden and center of dough is set. Cool completely.
In large bowl, beat the whipping cream with an electric mixer on high speed until soft peaks form. Carefully stir in the frosting and food color. Use an offset spatula to spread frosting over cooled crust. Top with cereal marshmallows in color-coded rows.

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