Fruity No-Bake Cookies Recipe

Fruity No-Bake Cookies Recipe
Fruity No-Bake Cookies Recipe photo by Taste of Home
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Fruity No-Bake Cookies Recipe

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Keep your kitchen cool with these freezer cookies made with fruity cereal. They're extra sweet and even more fun for kids to help make.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 4 cups Fruity Pebbles cereal
  • 6 ounces cream cheese, softened
  • Sugar
  • 8 ounces white candy coating
  • 2 tablespoons shortening
  • 1/8 teaspoon lemon extract, optional
  • Sprinkles, optional

Directions

Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, re-dipping in sugar as needed. Flatten to 1/4-in. thickness with bottom of glass. Freeze 30 minutes or until firm.
In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 2 dozen.
Originally published as Fruity No-Bake Cookies in Cookies & Candies Bookazine 2016

Nutritional Facts

1 cookie: 108 calories, 6g fat (4g saturated fat), 7mg cholesterol, 58mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 4 cups Fruity Pebbles cereal
  • 6 ounces cream cheese, softened
  • Sugar
  • 8 ounces white candy coating
  • 2 tablespoons shortening
  • 1/8 teaspoon lemon extract, optional
  • Sprinkles, optional
  1. Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, re-dipping in sugar as needed. Flatten to 1/4-in. thickness with bottom of glass. Freeze 30 minutes or until firm.
  2. In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 2 dozen.
Originally published as Fruity No-Bake Cookies in Cookies & Candies Bookazine 2016

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