11 Desserts Made from Your Kids’ Favorite Cereals

Made with Fruity Pebbles, this cheesecake is nice, fruity, and guaranteed to please!

Makes 12 servings

Ingredients for Crust

6 cups Fruity Pebbles or similar cereal

8 tablespoons (1 stick) unsalted butter, plus more for glass

One 10-ounce bag miniature marshmallows

Cooking spray

For Filling & Topping

One 8-ounce package cream cheese, at room temperature

½ cup sugar

1 teaspoon pure vanilla extract

One 7-ounce jar marshmallow fluff

One 8-ounce tub frozen whipped topping, such as Cool Whip, thawed

1 cup cherry pie filling (about ½ [21-ounce] can)

Directions

1. Prepare the crust: Pour the cereal into a large, heatproof bowl and set aside. Melt the butter and miniature marshmallows together in a saucepan over medium heat until smooth. Pour the hot marshmallow mixture over the cereal and toss until fully coated.

2. Spray a 9-inch springform pan with cooking spray. Press the cereal mixture into the prepared pan. I think it’s easiest to use the buttered bottom of a glass to help press and compact the cereal crust in the pan and up the sides. Let set for 20 minutes.

3. Prepare the filling: Cream together the cream cheese, sugar, and vanilla in a large bowl, using an electric mixer, for 1 minute or until creamy. Beat in the marshmallow fluff until combined, then fold in the whipped topping until combined completely.

4. Pour the cheesecake filling into the cereal crust and smooth out the top. Refrigerate until set, about 2 hours. Just before serving, top with the cherry pie filling.

Excerpted with permission from Two in One Desserts by Hayley Parker.

Slice a medium banana into 5 pieces, and insert an ice- pop stick into each piece. Place on a parchment- covered plate, and freeze 1 hour. Partially crush 1⁄4 cup each of one or more cereals. Melt 1⁄2 cup chocolate chips in the microwave. Stir in 1 tsp. coconut or vegetable oil. Dip each banana piece into the chocolate, using a spoon to coat. Roll in the crushed cereal. Place on the parchment-lined plate and freeze for 15 minutes. Serve straight from the freezer.

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Do you love s’mores, but don't want the hassle of setting up a bonfire? These cookie bars taste just like the good old-fashioned dessert but in an easy, portable bar. And bonus: you can eat them indoors.

Makes 15 bars

Ingredients

Cooking spray

6 cups Golden Grahams or similar cereal

4 tablespoons (½ stick) unsalted butter

One 10-ounce bag miniature marshmallows

2 cups semisweet chocolate chips

¼ cup heavy cream

Directions

1. Lightly spray a 9-×-13-inch rectangular pan with cooking spray. Place the cereal in a large, heatproof bowl and set aside.

2. Melt the butter and miniature marshmallows together in a saucepan over medium heat until smooth. Pour the hot marshmallow mixture over the cereal and toss to coat completely. Press the cereal mixture into the prepared pan. Let set for about 1 hour at room temperature or 30 minutes in the fridge.

3. Microwave the chocolate chips and cream together in a small microwave-safe bowl on high for 30 seconds. Stir, then microwave again in 15-second increments until melted and smooth. Pour the chocolate mixture evenly over the bars, spreading to cover to the edges. Let the chocolate set for about 20 minutes in the fridge before cutting into bars.

Excerpted with permission from Two in One Desserts by Hayley Parker.

Mix 1 cup plain Greek yogurt with 2 tsp. maple syrup and 2 drops pure vanilla extract; stir well. Spoon 1⁄4 cup yogurt mixture into each of two glasses, and top with sliced strawberries and 1 Tbs. Grape-Nuts cereal. Repeat with half of the remaining yogurt, more sliced berries, and more cereal. Dollop on the rest of the yogurt.

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If you like cinnamon, you’ll flip for these cookies made with Cinnamon Toast Crunch cereal! 

Makes 34 cookies

Ingredients for Cookies

16 tablepoons (2 sticks) unsalted butter, at room temperature

3/4 cup brown sugar

¼ cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

1 teaspoon baking soda

¼ teaspoon salt

2 cups all-purpose flour

1 tablespoon milk powder

1 box instant vanilla pudding mix

1 cup Cinnamon Toast Crunch or similar cereal, finely crushed

For Glaze

1 cup confectioners’ sugar

3 to 4 tablespoons milk

1 teaspoon pure vanilla extract

Directions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone liners; set aside.

2. Cream together the butter, brown sugar, and granulated sugar in a large bowl, using an electric mixer, until creamy, about 1 minute. Beat in the egg, egg yolk, and vanilla until combined. Beat in the baking soda, salt, flour, milk powder, and vanilla pudding mix until a soft dough forms. Beat in the crushed cereal.

3. Drop rounded tablespoon-size balls of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, rotating the pans halfway through the baking time to ensure they’re evenly baked. Remove from the oven and allow to cool on the baking sheets.

4. Once the cookies have cooled, prepare your glaze: Whisk together the confectioners’ sugar, milk, and vanilla in a small bowl until smooth. Drizzle over each cookie and allow the glaze to set, about 10 minutes, before serving.

Excerpted with permission from Two in One Desserts by Hayley Parker.

Move over, sundae bar! At your kid’s next party, set out cereals and toppings like fresh fruit, mini marshmallows, chocolate chips, nuts, chopped granola bars, and mini candies. Then borrow these pro tips from Sandra Di Capua, partner at the Kellogg’s NYC café, in New York City, and Lori Hofer, co-owner of The Cereal Box Inc. café, in Arvada, Colorado.

Start with low-sugar cereals in the mix. They’re a perfect blank canvas for indulging in toppings like whipped cream and sprinkles.

Encourage kids to have a vision. When building bowls, use inspiration from well-loved flavor combos like s’mores, PB & J, and birthday cake.

Suggest that three is the magic number. We know most kids will go full tilt, but sticking to a max of three toppings lets the ingredients shine.

Offer sauces. A drizzle of strawberry, chocolate, or caramel sauce on top flavors the milk so your kids will slurp down every last drop.

Don’t forgo fruit. Even when there’s candy around, many kids will choose fruit too. Sliced fresh strawberries are actually the most popular topping at the Kellogg’s NYC café.

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If you're craving a classic crispy rice treat, this dessert—which combines chewy, crisp cereal, marshmallows, and peanut butter cups—certainly delivers!

Makes 12 servings

Ingredients

Cooking spray 6 cups

Rice Krispies or similar cereal 4 tablespoons (½ stick) unsalted butter, plus more for glass

One 10-ounce bag miniature marshmallows

1 ½ cups semisweet chocolate chips

¼ cup creamy peanut butter

¼ cup heavy cream

One 11-ounce bag Reese’s Miniature Peanut Butter Cups or similar candies, chopped

Directions

1. Spray a 9- or 10-inch round tart pan with cooking spray. Place the cereal in a large, heatproof bowl and set aside.

2. Over medium heat, melt the butter and miniature marshmallows together in a saucepan until smooth. Pour the hot marshmallow mixture over the cereal and toss until fully coated. Press the cereal mixture into the tart pan. I think it’s easiest to use the buttered bottom of a glass to help press and compact the cereal mixture into the tart pan. Let set for 20 minutes.

3. Microwave the chocolate chips, peanut butter, and cream together in a medium microwave-safe bowl on high for 30 seconds. Stir, and then continue to microwave in 15-second increments until smooth and melted.

4. Pour the chocolate mixture over the surface of the tart. Immediately top with the chopped peanut butter cups. Let set for 20 minutes, and then cut into slices.

Excerpted with permission from Two in One Desserts by Hayley Parker.

Slice 1 large apple and arrange on a plate. Heat 2 Tbs. natural peanut butter in the microwave for 30 seconds. Drizzle over apple, and sprinkle with 2 Tbs. puffed-rice cereal (we used Love Grown Chocolate Comet Crispies) and 1 Tbs. each mini chocolate chips and shredded unsweetened coconut. Makes 2 servings.

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Pudding pies are one of the easiest recipes you can make. Simply fold together the pudding, milk, and whipped topping and you’re ready to go! This pie’s extra-special because it’s flavored just like Lucky Charms... the perfect compliment to the extra-creamy, rich, and delicious base.

Makes 8 servings

Ingredients

1 ½ cups milk

1 ½ cups Lucky Charms or similar cereal

1 box instant vanilla pudding mix

One 8-ounce tub frozen whipped topping, such as Cool Whip, thawed

One 9-inch graham cracker crust 1 cup cereal marshmallows (see Note) Additional whipped cream for topping pie (optional)

Directions

1. Mix together the milk and cereal in a medium bowl and refrigerate uncovered for 1 hour to absorb the flavors. After an hour, strain the cereal from the milk. You should now have about 1 cup of milk.

2. Whisk together the pudding mix and cereal milk in a large bowl until thickened, about 2 minutes. Fold in the whipped topping to combine.

3. Spread the mixture on the prepared graham cracker crust and smooth out the top. Refrigerate for at least 6 hours or overnight.

4. Just before serving, spread the cereal marshmallows around the edges or on the top of the pie. Garnish with additional whipped cream, if using.

Note: You can find cereal marshmallows (the exact Lucky Charms marshmallows, minus the cereal!) online or in specialty food stores.

Excerpted with permission from Two in One Desserts by Hayley Parker.

In a blender, combine1⁄4 cup milk, 1 cup each frozen blueberries and red raspberries, 1 cup plain Greek yogurt, a handful of baby spinach, 1 Tbs. flaxseed meal, 1 Tbs. maple syrup, and 1 or 2 drops pure vanilla extract. Blend until smooth, and top with cereal (we used Kashi by Kids Organic Honey Cinnamon) and fresh or frozen berries. Makes 2 servings.

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Combine 1 cup each Wheat Chex and Original Cheerios, 1⁄4 cup golden raisins, and 2 Tbs. each peanuts, pepitas (shelled pumpkin seeds), and mini M&M’s. Makes 4 servings.