Dessert Articles

McDonald’s Holiday Pie (Copycat Recipe)

McDonald’s Holiday Pie (Copycat Recipe)

Filling:
- 4 uncooked 9-inch pie crusts
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) box instant vanilla pudding
- 1/4 cup dry yellow or white cake mix
- 1 cup milk
- 1 tsp vanilla extract

Optional Egg Wash (for golden tops):
- 1 egg
- 1 tbsp water

Glaze:
- 1 cup powdered sugar
- 2 to 4 tbsp milk (adjust for thickness)
- Christmas sprinkles (optional)

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment.

2. Whisk pudding, cake mix, milk, and vanilla. Whip cream cheese separately, then mix everything together until smooth.

3. Slice the pie crusts into rectangles.
Add filling, then place another rectangle on top. Cut three small slits in the top crust for venting, and seal the edges by pressing gently with a fork.

4. Beat egg and water together. Then, brush over pies for a golden finish.

5. Bake for 13–15 minutes until golden brown or in the air fryer at 350°F for 10 mins.

6. Mix powdered sugar with 2 tbsp milk. Add more milk if needed.

7. Drizzle glaze over warm pies. Add sprinkles if you like.

Mug Cakes

Mug Cakes

Ingredients

Peanut Butter Cake

4 tablespoons self-rising flour

3 tablespoons granulated sugar

4 tablespoons creamy peanut butter

1 tablespoon creamy peanut butter, optional garnish

3 tablespoons whole milk

3 tablespoons salted sweet cream butter, melted

½ teaspoon pure vanilla

Brownie

3 tablespoons all-purpose flour

3 tablespoons Dutch-process cocoa powder

3 tablespoons brown sugar

1 pinch salt

¼ teaspoon vanilla extract

3 tablespoons milk

3 tablespoons vegetable oil

2 tablespoons chocolate chunks, or chips

1 tablespoon egg, beaten

Chocolate

⅓ cup self-rising flour

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

⅓ cup whole milk

2 tablespoons vegetable oil

½ teaspoon vanilla extract

2 tablespoons chocolate chips

Coffee Cake

3 tablespoons all-purpose flour

¼ teaspoon cinnamon

½ teaspoon baking powder

1 tablespoon granulated sugar

1 tablespoon light brown sugar

Pinch salt

1 tablespoon melted butter

3 tablespoons whole milk

Streusel

1 tablespoon all-purpose flour

1 tablespoon light brown sugar

¼ teaspoon ground cinnamon

1 teaspoon melted butter

Glaze

2 tablespoons powdered sugar

½ teaspoon milk

8 Minute Cheesecake

8 Minute Cheesecake 1 8oz package of cream cheese softened

1/3 cup of sugar

2 teaspoons of vanilla

1 cup of sour cream

1 8oz container of cool whip

1 graham cracker pie crust

Beat cream cheese until smooth, gradually beat in sugar.

Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set; at least 4 hours.

Custard & Coconut Marshmallow Bars

Custard & Coconut Marshmallow Bars

Ingredients:

For the base:

1 1/2 cups crushed graham crackers

1/3 cup unsalted butter, melted

2 tbsp granulated sugar

For the custard layer:

1/2 cup cornstarch

1/2 cup granulated sugar

1/4 tsp salt

2 cups whole milk

1 tsp vanilla extract

1/2 cup shredded sweetened coconut

For the marshmallow layer:

1 packet (about 2 1/2 tsp) unflavored gelatin

1/4 cup cold water

1/2 cup granulated sugar

1/4 cup light corn syrup

2 tbsp water (additional)

1/2 tsp vanilla extract

Pink food coloring (optional)

Topping:

1/2 cup finely shredded coconut for garnish

Directions:

Line an 8x8-inch pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Chill while preparing the filling.

In a saucepan, combine cornstarch, sugar, salt, and milk. Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat, stir in vanilla and coconut, and pour over crust. Smooth and chill until firm (about 2 hours).

For marshmallow layer: In a small bowl, bloom gelatin in cold water for 5 minutes. In a saucepan, heat sugar, corn syrup, and additional water over medium heat until sugar dissolves. Remove from heat, add bloomed gelatin and stir to dissolve.

Transfer mixture to a mixing bowl. Beat with electric mixer for 7–10 minutes until thick, white, and fluffy. Add vanilla and a drop of pink food coloring if desired.

Spread marshmallow evenly over chilled custard layer. Sprinkle shredded coconut on top. Chill for at least 1 hour before slicing.

Prep Time: 30 minutes | Chill Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 290 kcal per bar | Servings: 12 bars

Tips:

Use parchment paper with overhangs for easy lifting and cutting.

Whip marshmallow layer until very thick for best hold and fluffiness.

Homemade Tang/Cool-Aid Ice Cream

Homemade Tang/Cool-Aid Ice Cream

(No-churn, no machine needed!)

Ingredients:

- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 2–3 tbsp Tang powder or 1 packet Kool-Aid (any flavor)
- 1 tsp vanilla extract (optional, for extra richness)
- Optional: sprinkles, fruit swirls, mini marshmallows, or candy bits for mix-ins

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Directions:

Step 1: Whip the cream
1. In a large chilled mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).

Step 2: Flavor it up
1. In a separate bowl, whisk the sweetened condensed milk with the Tang powder or Kool-Aid packet until fully dissolved and bright in color.
2. Stir in vanilla extract if using.

Step 3: Combine
1. Gently fold the flavored condensed milk mixture into the whipped cream until fully combined and fluffy — don’t overmix!
2. Add any optional mix-ins if desired and swirl gently.

Step 4: Freeze
1. Pour the mixture into a freezer-safe loaf pan or container.
2. Cover tightly with plastic wrap or a lid.
3. Freeze for at least 6 hours, or overnight, until firm and scoopable.

Step 5: Serve
1. Scoop and serve in cones, cups, or with extra sprinkles for that full retro vibe!

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Tips:

- Tang gives a bold orange creamsicle flavor; Kool-Aid adds fruity flair — try strawberry, blue raspberry, or grape!
- For swirls of flavor, divide the base and add two colors/flavors before swirling.
- Freeze in popsicle molds for easy grab-and-go treats.
- Let sit at room temperature for 5–10 minutes before scooping for best texture.

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