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Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a sweet and savory sauce. This easy one-pan dinner is full of Hawaiian-inspired flavors!

Huli Huli chicken has been a favorite recipe on the blog for years! It all started with this delicious grilled version then followed by my easy crockpot version. Serve it on some rice with sweet grilled pineapple and your family will be in heaven!

Baked Huli Huli Chicken

I am so excited to share this baked Huli Huli chicken recipe with you! I had a follower tell me that my Huli Huli Chicken recipe was their favorite, but they didn’t have a grill. So I knew I had to develop this baked version and it turned out even better than I imagined! The oven slowly bakes the chicken in the famous Huli Huli sauce and caramelizes to perfection. The chicken turns out just as tender and it’s bursting with sweet and tangy flavors. You’ll also love that it’s made in one-pan making the assembly and cleanup a breeze!

Everyone goes crazy over the tropical flavors in this dish! It’s the perfect balance of sweet and savory. For more tropical recipes, try my Hawaiian fried rice, grilled Hawaiian skewers, or this pineapple fluff for dessert.

Ingredients You’ll Need

It only takes a handful of simple ingredients to make the marinade for this baked Huli Huli chicken. Everyone will love its signature mouthwatering flavor. Exact measurements can be found below in the recipe card.

Pineapple Juice: Adds a tangy and subtly sweet flavor to the Huli Huli chicken marinade. Feel free to use sweetened or unsweetened pineapple juice, either will work! I often use the juice from the canned pineapple rings.

Soy Sauce: Adds depth and richness to the sauce, giving the chicken that savory and slightly salty goodness.

Brown Sugar: To sweeten and caramelize the sauce as it bakes.

Ketchup: This classic and versatile condiment adds a tomato flavor and a touch of acidity to the sauce. A lot of tasty Hawaiian recipes call for ketchup.

Ground Ginger: Ginger adds a zesty and slightly spicy kick to the dish.

Minced Garlic: Fresh garlic is a must because it’s a flavor powerhouse!

Boneless, Skinless Chicken Thighs: The star of the show! The marinade works its magic, infusing the chicken with its sweet, tangy, and savory flavor. You can also use boneless skinless chicken breasts if you prefer.

Cornstarch: Cornstarch is the thickening agent that helps create a luscious, glossy sauce for your crockpot huli huli chicken. Don’t skip adding it in!

Pineapple Rings: Canned pineapple rings are easy and ready to use.

Green Onion: Sliced for garnish and color!

How to Make Baked Huli Huli Chicken

Ready to make this easy one-pan dinner? Let’s get started! It’s so simple, that you’ll want to whip up this chicken dish all the time.

Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit.

Add the Chicken to the Baking Dish: Place the chicken thighs in a single layer into a 13×9-inch baking dish. 

Make the Sauce: In a medium saucepan, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and cornstarch. Heat over medium heat until it starts to thicken. Remove from the heat and reserve 1/4 cup of the marinade for later.

Pour the Sauce Over the Chicken: Pour the remaining sauce mixture over the top of chicken thighs.

Bake: Bake in the preheated oven for 35-40 minutes or until the chicken reaches 165 degrees Fahrenheit.

Add the Pineapple Slices and Brush on the Reserved Marinade: Arrange the pineapple slices on top of the chicken. Brush the reserved marinade on top of the pineapple rings and chicken thighs.

Broil: Adjust the oven to broil then broil the chicken for 3-5 minutes. Watch it closely and remove it once the chicken is golden and caramelized.

Serve: Enjoy the chicken thighs whole or shredded over rice. Garnish with green onion and enjoy!

Make the sauce and reserve 1/4 cup for later.

Place the chicken thighs in the baking dish.

Pour the sauce over the chicken and bake.

Layer on the pineapple rings and brush with reserved sauce. Broil until caramelized.

Impress everyone with this gorgeous Baked Alaska dessert! It’s surprisingly easy to make with just 5 ingredients. Layers of cake, ice cream and meringue will have your friends and family begging for a slice!

You can’t go wrong with an ice cream dessert, especially during the summer! If you’re looking for cold and creamy treats that will cool you off, try my cookies and cream ice cream cake or this homemade ice cream sandwich!

What is a Baked Alaska?

Baked Alaska is a frozen dessert consisting of cake, ice cream, and meringue. In 1867, Charles Ranhofer, the chef at the legendary New York restaurant Delmonico’s, invented it. He created this fancy ice cream cake to celebrate the United States purchasing Alaska from the Russians.

This recipe starts by layering the ice cream and cake in a large bowl. Then, you whip up the fluffy meringue. This is what insulates the ice cream while toasting the outside with either a torch or by baking it for several minutes. The toasted swirls of meringue look so elegant, and the combination of layers tastes heavenly.

Ingredients Needed

Other than the incredible taste, the BEST part of this Baked Alaska recipe is that it only requires 5 simple ingredients! Check out the recipe card at the bottom of the post for exact measurements.

Cake: For convenience, I typically buy my cake round already prepared, but you can make homemade if you’d like.

Ice Cream: Choose any favorite flavors! You could use vanilla ice cream, chocolate ice cream, and strawberry ice cream.

Meringue

Egg Whites: Room-temperature egg whites are essential to whipping up the meringue.

Cream of Tartar: Stabilizes the egg whites and creates the peaks.

Granulated Sugar: Makes the meringue fluffy and taste sweet.

How to Make Baked Alaska

There are a few steps to this dessert, but it is so worth the effort. Trust me, this is going to be one of the best desserts you will ever make.

Ice Cream Preparation

Line Plastic Wrap in Bowl: Line the inside of a large metal bowl with a piece of plastic wrap roughly the same circumference as the cake you are using. You will need several long pieces of plastic wrap to make sure they overhang 3-4 inches on either side. Make sure the entire bowl is well-lined.

Add Ice Cream: Scoop the ice cream into the bowl and pack it with the back of a spoon. This is easiest if the ice cream has thawed on the counter for at least 10 minutes. You can use just one flavor or layer as many as you would like. The amount of ice cream needed will depend on the size of your bowl. I used about 3 pints of ice cream.

Cover and Freeze: Once the bowl is full of smoothed-out ice cream, pull the overhanging plastic wrap over it so it is completely covered. Place in the freezer for at least 4 hours to ensure it is fully frozen.

Spoon ice cream into plastic wrap-lined bowl.

Smooth the top.

Cover tightly with plastic wrap and freeze.

Add the cake layer before finishing.

Meringue

Wipe Bowl and Whisk: Just before assembling the baked Alaska, prepare the meringue. Start by wiping the inside of your mixing bowl and whisk with a paper towel dampened with either lemon juice or distilled white vinegar.

Whip Egg Whites: Add the egg whites and a pinch of cream of tartar to the bowl and use a stand mixer to whip the whites on medium-high speed until very foamy.

Add Sugar and Whip: Slowly add the sugar to the egg whites as they continue to whip. Incorporate all the sugar, then increase the speed to high and whip the meringue until it reaches stiff peaks.

Assembly

Add Cake and Flip to Plate: Once the ice cream is frozen solid, open the plastic wrap and press the cake layer onto the ice cream. Carefully flip the ice cream and cake onto a cake stand or serving plate and lift the bowl off. Peel the plastic wrap off the cake.

Add Meringue: Spread the meringue over the top of the ice cream with an offset spatula or pipe it on with a large piping bag and the tip of your choosing. Make sure the meringue is nice and thick, as this insulates the ice cream and prevents it from melting too quickly.

Toast the Meringue: Use a kitchen torch to toast the meringue, or place the whole baked Alaska in the oven for 4-5 minutes at 500 degrees Fahrenheit. If you use the oven method, make sure the plate your Baked Alaska is on is oven-safe.

Whip egg white and cream of tartar until foaming.

Gradually add the sugar.

Whip until stiff peaks form.

Spread meringue evenly over the ice cream before torching.

Homemade Boursin Cheese is soft, creamy, and bursting with herbal flavor. Its texture is similar to cream cheese, making it incredibly versatile. It shines as a dip, enhances pasta dishes, complements meats, enriches sauces and soups, and so much more!

I love dipping pretzels into this homemade Boursin cheese, but it’s also fantastic in various recipes. Homemade always tastes better! Try it in my creamy Boursin chicken, Boursin mashed potatoes, or my shepherd’s pie recipe. Each dish is elevated by this rich, herbed cheese spread.

Homemade Boursin Cheese

Boursin cheese was created by François Boursin, who set out to make a delicious garlic and fresh herb-infused Gournay cheese. I’m absolutely in love with Boursin’s creamy texture and flavor. So, I decided to try making my own homemade version. There’s something so satisfying about making it with my favorite herbs and enjoying that rich, creamy goodness.

What is in Boursin Cheese?

With the following ingredients, you can put together a flavorful, creamy cheese in no time. For exact measurements, scroll down to the recipe card below.

Cream Cheese: Acts as a base for your homemade spreadable, creamy cheese. Make sure you leave it out until it is soft or around room temperature.

Salted Butter: Adds a richness and smooth texture.

Garlic Powder: Gives the cheese a robust, savory flavor.

Fresh Chives: Adds a slight onion flavor.

Fresh Parsley: Provides a fresh, slightly peppery flavor and beautiful green color.

Salt: Enhances the flavors of all the other ingredients.

White Pepper: Balances the flavors from the herbs

Freshly Grated Parmesan Cheese: Compliments the texture and adds a nutty, salty, umami flavor.

Homemade Boursin Cheese Recipe

Making your own Boursin cheese is super simple and a fun way to impress your guests. Ultimately, this homemade Boursin cheese will elevate any dish and delight your guests with its rich, flavorful taste.

Combine: Add all of the ingredients to a large bowl.

Mix: Using an electric hand mixer, blend until smooth and creamy.

Shape: Line a small bowl with saran wrap. Spoon the cheese mixture into the bowl lined with saran wrap, then wrap it tightly and refrigerate for 1 hour or until it holds its shape.

Serve: Use it for any recipe that calls for Boursin cheese. You can also enjoy it as a spread for crackers or veggies!

Add all of the ingredients to a large bowl.

Blend with a handheld electric mixer until smooth.

Line a small bowl with Saran Wrap and fill it with the Boursin cheese then refrigerate.

Cheesecake is my absolute FAVORITE dessert! I have perfected my method and I can’t wait to teach you how to make cheesecake in this ultimate step-by-step guide. You’re on your way to being a cheesecake-making pro!

No more feeling intimidated when it comes to making cheesecake! This how-to guide is here to save the day. Start by making the BEST New York cheesecake, then move on to this lemon or key lime cheesecake!

How to Make Cheesecake

Here we go! Cheesecake making 101, and I’m setting you up for success! This ultimate cheesecake guide is everything you need to know and more. I walk you through all the steps and answer commonly asked questions I’ve seen throughout the years. You can apply these tips to all of your favorite cheesecake recipes!

Once you get comfortable, try my Oreo or chocolate cheesecake flavors. You’ll LOVE the endless possibilities when it comes to making this impressive dessert!

Let’s Start with the Crust!

A buttery sweet graham cracker crust is the start to making the perfect cheesecake! Here are the best tips for preparing the crust.

Springform Pan: This is the best pan to use because it releases from the pan perfectly! Prepare the 9-inch pan by spraying it with non-stick cooking spray.

Texture: Once combined, the crust texture should resemble damp sand.

Pressing Tips: Press the crumb mixture into the prepared springform pan by using the bottom of a glass or a flat-bottomed measuring cup. This results in a nice, even crust.

Perfect Filling Ingredients

Here are the ingredients needed for a basic cheesecake filling! Each ingredient is necessary to achieve its smooth and creamy texture.

Cream Cheese: Full-fat block cream cheese gives the best results!

Sour cream: Adds moisture and helps make the texture softer/creamier.

Granulated Sugar: Granulated sugar needs to be beaten into the batter long enough that the sugar dissolves. This process also helps aerate the batter, which aids in the cheesecake rising.

Eggs: The protein in eggs helps the cheesecake set. If you don’t use enough eggs then the cheesecake will be too soft or won’t set. However, if you use too many eggs then the cheesecake will be too firm with a sunken, cracked center. 

Baking Cheesecake in a Water Bath

Water baths help achieve the perfect cheesecake texture! How does it work? It helps the cheesecake bake evenly, so the outside doesn’t bake faster than the center. The water surrounding the pan heats up and stays much more consistent in temperature than hot air. This helps to maintain even baking from the sides to the middle.

How to Make a Water Bath?

A water bath is easy to make! You don’t have to feel intimidated anymore with my helpful steps.

Heavy Aluminum Foil: I suggest using 3-4 layers of 18-inch heavy-duty aluminum foil to wrap around the pan. Wrap the bottom and sides of the crust-lined pan, then pour in the filling. The foil prevents water from getting into the pan.

Roasting Pan: A large roasting pan is large enough to hold the foil-wrapped cheesecake and the water. Place the foil-lined pan in the center of the roasting pan.

Water: Fill the pan with water until it reaches about halfway up the sides of the pan. I find it easiest to do this with the pan already in the oven. I pour in the water using a large liquid measuring cup and use about 1 quart of water.

Baking Without a Water Bath

If you choose not to use a water bath, your cheesecake will take 15-30 minutes longer to bake because the center will take longer to set. The cheesecake will rise quite a bit more and brown on top. Once it hits the right wobble in the center, turn off the oven and finish the cooling process as directed. 

How Do I Know When My Cheesecake is Done?

The best way to know when your cheesecake is done baking is to do the wobble test. It’s a gentle shake of the roasting pan to test if the center “wobbles.” Here are some tips to help you test and look for doneness.

Wobble Test Tips

Limit Opening the Oven: Avoid opening the oven until an hour of baking time has passed. After the hour, open the oven only once or twice to test the cheesecake’s wobble. Opening the door will let out the moisture and cause the temperature to drop. Both of these factors can lead to your cheesecake either falling or cracking. 

Gentle Shake: Give the roasting pan a gentle shake. When the cheesecake is done it should have a bit of a wobble in the center, but less movement on the outer inch or two. If the whole thing is wobbling, then it needs 10-15 more minutes.

Turn Off the Oven/ Leave the Cheesecake: Once there is a slight wobble only in the center, turn off the oven, but leave the cheesecake. Keep it in the oven for at least an hour, or until the oven has reached room temperature. This will allow it to continue baking as it slowly reaches a cooler temperature. If you remove it from the oven at this stage without letting it cool down, the center won’t finish setting and the temperature change will likely cause the cheesecake to sink and crack. 

Run hot water on a sharp knife.

Cut perfect cheesecake slices.

Tater Tot Nachos (Totchos) are made with crispy golden tater tots, topped with seasoned beef, scoops of refried beans, corn, black beans, salsa and melty cheese. Add your favorite toppings and dig in!

Nachos are one of those appetizers everyone loves! The best part is there are so many ways to make them your own! You have got to try Irish nachos made with potatoes, air fryer nachos, or even dessert nachos!

What are Totchos?

These Totchos (or Tater Tot Nachos) will take your nacho game to the next level! First, replace traditional tortilla chips with toasty tater tots to make these nachos extra satisfying. Then, load them up with all your favorite Mexican toppings and plenty of melty cheese. Finally, they’re perfect for parties, the big game, and even hearty enough to enjoy as a filling meal.

Ingredients Needed For Tater Tot Nachos

This totchos recipe uses simple ingredients that are easy to find! Grab the tater tots and all of your favorite toppings! Check out the recipe card at the bottom of the post for exact measurements.

Tater Tots: You’ll need 2 pounds of frozen tater tots.

Ground Beef: For beefy goodness.

Taco Seasoning: You can make homemade taco seasoning or buy a packet from the store to season the beef.

Toppings

Refried Beans: Smooth and creamy beans that provide a rich and savory element to the nachos.

Corn: For little bits of sweetness and extra texture.

Black Beans: Adds a hearty and earthy flavor.

Salsa: Brings extra flavor and a bit of sauciness.

Cheese: The combination of sharp cheddar cheese and Monterey jack cheese melts into a gooey and cheesy topping.

Extra toppings: Once the nachos are baked, add some freshness with Pico de Gallo, sour cream, cilantro, avocado and/or jalapeños.

How to Make Tater Tot Nachos

This is one of those new recipes that couldn’t be easier! Just start by baking the tater tots, then cook the meat, assemble all the ingredients, and let everything cook together. The result? Out-of-this-world delicious!

Prep: Preheat the oven to 425 degrees Fahrenheit, then line a sheet pan with parchment paper and Spread the frozen tater tots in a single layer in the pan.

Bake: Place the tater tots in the oven for 10 minutes. Remove, toss them, and then continue baking for another 10 minutes until golden brown.

Brown the Beef: While the tater tots are in the oven, heat a skillet over medium-high heat and add the ground beef. Cook the beef until it is evenly browned.

Season Meat: Drain the excess grease from the ground beef, add taco seasoning, and stir to combine.

Assemble Nachos: Once the tater tots are out of the oven, set the oven to broil. Top the tater tots with cooked beef, scoops of refried beans, corn, black beans, salsa, cheddar, and Monterey Jack cheese.

Broil: Put the topped tots back in the oven and broil for about 5 minutes until the cheese is melted and bubbly.

Add Toppings: Take the tater tot nachos out of the oven and top with desired toppings!

Brown and season the beef.

Layer on the tater tots, beef, and refried beans.

Sprinkle of the bean and corn.

Add the cheese and bake.

The best Poke Sauce is easy to make with just a handful of simple ingredients! Whether you are using salmon or tuna to make a poke bowl at home, this sauce is seriously delicious and will add SO much flavor to your dish.

Nothing beats a good homemade sauce recipe! Plus, we have a variety of tried and true Asian-inspired sauces that will really take your meal to the next level.Here are some of our favs that you’re sure to love: yakitori sauce, yum yum sauce, katsu sauce or sweet chili sauce!

What’s in Poke Sauce?

You only need a handful of simple ingredients to whip up this poke sauce recipe. In fact, you might already have everything you need in your kitchen! To get started, check out the recipe card below for the exact measurements.

Soy Sauce: This umami-packed ingredient contributes depth and richness to the sauce.

Rice Vinegar: This is the perfect way to brighten the taste.

Sesame Oil: Adds a nutty, earthy flavor that is so good with all of the other ingredients.

Honey: This will add sweetness to balance out the savory flavors. Depending on how sweet you like your sauces, you can add more or less.

Ginger: For a fresh and tangy kick.

Garlic: Fresh garlic will infuse your fish with a wonderful savory taste!

Lime Juice: Acidity to balance the sweetness and saltiness of the other ingredients.

Sea Salt: To enhance the flavor.

How to Make This Recipe

You’ll love how quickly you can whip up this sauce and enjoy a homemade poke bowl! It’s so simple, and the result is absolutely mouthwatering!

Combine Ingredients: In a small bowl, combine all of the ingredients, then whisk them together.

Serve: Pour over a poke bowl, or use as a marinade for poke bowl ingredients.

Combine the ingredients into a bowl and whisk.

Try these delicious Philly Cheesesteak Foil Packs, a fun new way to enjoy the flavors of the classic Philly Cheesesteak. Tender beef, veggies, and melty cheese are grilled or baked together for a wonderful crowd-pleasing meal everyone will love!

Foil packs make dinnertime really fun! Plus, they are so quick and easy to prepare! Here are some of our favorite meals cooked in foil: shrimp boil foil packets, honey garlic chicken, and chicken fajitas.

Philly Cheesesteak Foil Packs

Get ready to switch things up with your favorite Philly Cheesesteak flavors! Instead of being served on a roll, the classic Philly Cheesesteak ingredients are prepared and cooked in foil packs. We’re using a mix of thinly sliced steak, bell peppers, onions, mushrooms, and baby potatoes topped with melted cheese.

Foil pack recipes like this are great for camping when you don’t want to spend a lot of time on meal prep. You can have them assembled and waiting, and when it’s time for dinner, fire up the grill or campfire and dig in.

What You Need to Make Philly Cheesesteak Foil Packs

Enjoy tender cuts of meat, along with plenty of vegetable goodness. Additionally, the tangy Worcestershire sauce and melty cheese create an irresistible Philly cheesesteak flavor. For the exact measurements, refer to the recipe card below.

Ribeye Steak: I like to use ribeye with a lot of marbling. This will ensure that they are perfectly tender.

Green Bell Pepper: First, green pepper adds a delicious crunch to every bite. Additionally, the zing from the green pepper enhances the overall flavor, making it an essential component of this beloved dish.

Mushrooms: Sliced for incredible texture and heartiness.

Baby Potatoes: Tender baby potatoes replace the bread used in traditional Philly Cheesesteak sandwiches.

Yellow Onion: Diced to add sweet and savory flavor.

Olive Oil: Adds moisture to the steak and veggies.

Worcestershire Sauce: For a tangy and umami kick to the steak and veggies.

Salt and Black Pepper: To taste.

Provolone Cheese: I like sliced provolone cheese because it is rich and savory and melts perfectly. You can substitute provolone for Swiss, gouda, or pepper jack cheese.

How to Make Philly Cheesesteak Foil Pack

Throw together this easy Philly Cheesesteak foil pack recipe, and you’ll have dinner on the table in just over 30 minutes! Here’s how to assemble foil packs for the oven or grill:

Prep: Preheat oven to 400 degrees Fahrenheit or grill to 500-525 degrees Fahrenheit.

Mix Ingredients: In a large bowl, toss together the sliced steak, bell pepper, mushrooms, potatoes, onion, olive oil, Worcestershire sauce, and salt and pepper.

Assemble Foil Packets: Divide the meat and veggies evenly into 6 sheets of foil and fold in the sides and top of the foil until it is sealed and forms a packet.

Cook: Place the foil packets in the oven or grill for 25-30 minutes until the meat is thoroughly cooked and the potatoes are tender. For the grill, flip the foil packs over halfway through cooking.

Add Cheese: Remove the foil packs from the oven or grill and then open them. Place 2 slices of provolone cheese on top of each pack and return them to the oven or grill for another 2 minutes until the cheese is melted.

Serve: Remove and enjoy!

Toss together the steak, veggies, oil, Worcestershire sauce, and salt and pepper.

Divide the mixture into 6 foil sheets.

Seal the packs and place on the grill.

Add the cheese and grill for 2 minutes to melt the cheese.

This tasty tri tip marinade is the best way to infuse your tri-tip steak with delicious flavor and make it perfectly tender. It’s easy to mix together with ingredients like soy sauce, brown sugar, fresh garlic and seasonings for the most wonderful savory, sweet, and tangy taste.

It doesn’t matter if it’s steak or chicken, I know that if I’m using a good marinade, the meal will be delicious! For maximum flavor, I highly recommend a homemade marinade like this steak marinade, this yummy Asian-inspired marinade, and my classic  chicken marinade!

Tri-Tip Marinade Recipe

With this delicious tri-tip marinade you’ll never have to worry about dry, flavorless steak again! It’s the most delicious combination of ingredients that will bring flavor to the meat while making it juicy and tender. Plus, the marinade adds moisture and helps to keep it from becoming dry while cooking.

Ingredients You’ll Need

Olive Oil: This will give the marinade the perfect consistency and add moisture to the meat.

Fresh Lime Juice: The citrus will help to tenderize the steak.

Soy Sauce: Adds salty, savory flavor.

Brown Sugar: Balances the savory ingredients with a hint of sweetness.

Worcestershire Sauce: For the best umami flavor.

Fresh Garlic: Provides a pungent aromatic flavor.

Onion Powder: Brings a subtle onion taste without having to use fresh onions.

Italian Seasoning: A combination of outstanding herbs. 

Salt & Pepper: Cracked black pepper and kosher salt brings all of the flavors together.

Tri-Tip Steak: This marinade is the perfect amount for 2 to 3 pounds of tri-tip steak.

How to Make Tri Tip Marinade

This recipe could not be easier! After trying this homemade marinade, you’ll never want store-bought again.

Make the Marinade

Whisk: In a medium bowl, whisk together the marinade ingredients.

Marinate: Place 2-3 pounds of tri-tip steak in a gallon-sized sealable plastic bag. Pour your marinade into the bag and marinate for one hour or up to 24 hours.

To Cook the Steak

Cook: Cook the tri-tip with your preferred method, you can grill, bake, or cook them on the stovetop. Cook to the desired doneness. Check out this post for all of my tips and tricks to cooking Tri Tip

Rest and Slice: Let the meat rest for at least 5 minutes before slicing. Be sure to slice the meat against the grain!

Add the marinade ingredients to a bowl.

Whisk to combine.

Add the tri-tip to a sealable bag.

Pour the marinade on top of the meat, seal, and marinate.

Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it’s SO easy to make and perfect for potlucks and picnics!

If you love the rich, jam-like sweetness of raspberries, chances are you’ll be a fan of these other desserts: lemon raspberry cake, raspberry pretzel salad and raspberry pie!

What is Raspberry Fluff?

Whether you serve this raspberry fluff salad as a side dish or dessert, it’s sure to be a hit! Sweet and simple and bursting with fruity raspberry, vanilla pudding and Cool Whip flavors, you will have a new favorite dessert salad after you try this recipe! The yogurt gives the mixture a smooth, creamy consistency while the Cool Whip keeps it light and fluffy. Make this for your next potluck, BBQ or party and just wait for all of the rave reviews to come pouring in!

Ingredients You’ll Need

You only need 4 simple ingredients to make this creamy and light raspberry fluff recipe. It can be whipped up in a moment’s notice and is great for feeding a crowd! Exact measurements can be found below in the recipe card.

Vanilla Yogurt: The creaminess of the yogurt combines wonderfully with the pudding powder and whipped topping to make a light and sweet filling.

Instant Pudding: This adds rich vanilla flavor to the fruit salad while maintaining a fluffy texture.

Cool Whip: Make sure the Cool Whip is thawed, so that it mixes up nice and fluffy!

Frozen Raspberries: Adds the most delicious sweet, tart flavor to the salad.

How to Make Raspberry Fluff

Get ready for the easiest, tastiest fruit salad ever! Simply stir together the ingredients and then let this chill in the fridge until you’re ready to serve it!

Add the Yogurt: Empty the container of yogurt into a large bowl.

Combine with Pudding Mix: Add the instant pudding powder and whisk until smooth removing any lumps.

Add the Cool Whip: Fold in the Cool Whip until combined.

Stir in the Frozen Raspberries: The more you stir the more the berries melt and turn the fluff a pretty pink color.

Serve: Enjoy right away or chill until ready to serve! The mixture will thicken as it chills.

Add the yogurt and pudding powder to a large bowl.

Whisk until smooth.

Fold in the cool-whip.

Fold in the raspberries and chill until serving.

This strawberry cream cheese pie has a smooth, creamy filling topped with sweet strawberries and held together by a crumbly buttery crust. It’s simply divine!

There is nothing quite like the combination of strawberries and cream. If you love this combo as much as I do, you should definitely try strawberry pretzel salad, this classic no-bake strawberry and cream pie, or my family’s favorite strawberry cheesecake salad!

Strawberry Cream Cheese Pie Recipe

This fresh strawberry pie recipe requires only a few simple ingredients, yet it will undoubtedly become a cherished family favorite. It’s perfect for family get-togethers, BBQs, or summer parties.

For more recipes that are perfect for gatherings, you can also try making this cookie salad or this red, white, and blue cheesecake salad. They are always a hit!

Ingredients You Need for Strawberry Cream Pie

There are only a few ingredients needed to make this pie. You can also save some time and use a store-bought graham cracker crust. It won’t have the same buttery crunch, but it could save you some time. For exact measurements, scroll to the recipe card below.

Crust

Graham Cracker Crumbs: Adds a sweet, toasty flavor and crunchy texture.

Granulated Sugar: Adds a touch of sweetness to the crust.

Melted Salted Butter: The butter binds the graham cracker crumbs together, and the salt in the butter gives a depth of flavor.

Filling

Room Temperature Cream Cheese: Provides a rich, creamy tangy base to the pie filling.

Vanilla Extract: Adds warmth and sweetness to the pie filling.

Thawed Whipped Topping: Gives the filling an airy, light texture and adds a touch of sweetness.

Fresh Strawberries: These are the highlight of the pie, offering a burst of juicy sweetness and vibrant color.

Strawberry Jam: The jam acts as a glaze that intensifies the strawberry flavor and helps bind the fresh strawberries.

How to Make Strawberry Cream Cheese Pie

Making this strawberry cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 3 hours. I love that it’s a perfect make-ahead dessert, giving you plenty of time to relax and enjoy your event.

Crust

Preheat: Set the oven to 350 degrees Fahrenheit.

Crush: If you are using whole graham crackers, you can crush them in a ziplock bag and a rolling pin, or you can blend them into fine crumbs using a food processor or a blender.

Combine: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.

Pack Crumb Crust: Press the crumbs evenly into the bottom and up the sides of a 9-inch pie pan. I like to use the bottom of a flat measuring cup to pack it down tightly.

Bake: Bake crust for 10 minutes. Set on a cooling rack to cool completely.

Combine all crust ingredients.

Press crust into pie dish.

Cream Cheese Mixture

Beat: Add the cream cheese and vanilla to a large bowl and beat with a hand mixer until smooth.

Fold and Spread: Fold in the whipped topping until the mixture is smooth. Spread into the cooled pie crust and smooth over the top. Cover with plastic wrap or foil and chill for at least 3 hours.

Strawberry Topping: Just before serving, toss the fresh strawberries in a large bowl with the strawberry jam. The longer the berries sit in the jam, the more juice they will release. 

Serve: Top the chilled pie with the berries, discarding the liquid. Serve immediately.

Beat cream cheese and vanilla until smooth.

Fold in whipped topping.

Spread into pie crust and chill.

Toss berries with jam before topping the cream cheese filling.