I think the best 4th of July desserts are either red, white, and blue, or all-American summer faves – and if you can have both, all the better!
And while I love this 4th of July trifle, you can never have too many sweet treats, right?
I’ve made so many unique and fun Independence Day desserts in the past, and I do try to make them as colorful as possible.
All it takes is a few blueberries and raspberries with lots of whipped cream.
But if you just need ideas for BBQ desserts that’ll feed a crowd, I’ve got you covered.
These fantastic 4th of July desserts more than fit the bill.
From cupcakes and fruit kabobs to cookies and popsicles, there’s something for everyone here.
These chocolate covered strawberries are a stroke of genius!
There’s “red” with the fruit, and all you’ll need is some white chocolate and colored sugar to get the “white and blue.”
The key to getting these to look right is to leave some of the strawberries showing at the top and only dip the very end in the blue sugar.
If you can’t find blue sugar, try using blue chocolate melts or coloring some white chocolate.
This gorgeous fruit pie is loaded with fruit – strawberries, and blueberries – and covered with cute stars all over the top.
I like to leave some of the fruit showing rather than covering the whole top. That way, you can see the colorful filling.
If you don’t have strawberries, feel free to use any berry mix you might have.
Just remember to macerate the fruit before adding it to the pie, or thaw out and strain frozen fruits to avoid too much moisture and a soggy bottom.
This milkshake is super simple, but so effective.
You’ll need to color your vanilla ice cream with red and blue and layer it in your glass. Be careful not to overmix, so the colors stay separate.
If you want something more natural, use blueberry and strawberry ice cream instead.
Let’s be honest; we don’t always have the time to make extravagant desserts.
The good news is that this cake looks fantastic, is perfect for a 4th of July BBQ, and is insanely easy to recreate.
Use any kind of box cake you prefer and frost with vanilla frosting. It needs to be vanilla to get that white background.
Then, just arrange your fruit over the top to create the stars and stripes.
You can use raspberries instead of strawberries, but you’ll need double to get nice, thick lines.
I know you have a star-shaped cookie cutter at home, and if you don’t, they’re super cheap and available all over.
But really, these 4th of July cookies would look just as impressive in any shape.
The trick to getting the perfect swirls is to work in small batches.
Don’t add too much of the dye, and move to a fresh bowl once the colors begin to streak together too much.
You’ll know the 4th is approaching when you start seeing those red, white, and blue M&Ms in all the stores. Top tip: buy plenty!
They’re great in cookies, added to popcorn, or sprinkled over cupcakes. They’re easy, tasty, and perfect for the occasion!
These cookies are actually made with a cake mix, which makes them super moist and soft.
They also have crushed Oreos inside, giving them some deep chocolate flavor.
Store-bought cake, ready-made ice cream, and lots of whipped cream are all you’ll need to make this adorable cake.
Pound cake is your best bet here since it’s nice and moist but will hold its shape when you cut it.
I love the deep color of the raspberry sorbet, but any red ice cream would work. Even a pink strawberry would give you the stripe of the flag effect.
Since I’m an over-achiever, I like to make little treat bags that people can take home from BBQs and parties.
And this fudge is the BEST option for a 4th of July goodie bag.
It’s sweet, creamy, fudgy, and looks terrific! The Marshmallow Fluff will add such a great flavor to the mix, and all that’s missing is a sprinkling of red, white, and blue sprinkles.
Crackle cookies are some of my favorites. It’s an easy way to make an average cookie look a little elevated, and all you need is to roll the dough in powdered sugar.
Again, these are made with a white cake mix, meaning they’ll take the food coloring perfectly and will come out so tender.
I’ve talked at length about my love for trifles, and there are so many wonderful flavor combinations out there.
Whether you’re making one giant show-stopper or individual servings, it’s always going to look restaurant-worthy.
It might look like it took a lot of work, but if you use Cool Whip and store-bought cake, it’s a breeze.
I once made chocolate-dipped frozen banana slices as a simple little dessert. Well, they were gone so fast, I didn’t get even one!
Since then, I’ve stuck with making frozen banana popsicles. They’re easier, faster, and look great on a big platter.
These are dipped in white chocolate and sprinkled with some patriotic jimmies. But really, they’ll look just as good with dark chocolate.
I’ve used a dark chocolate dip in the past and striped them with colored white chocolate.
Anyone can add some color to frosting – how about making the cakes colorful too?
Rather than swirling the colors in the cupcake liner, I recommend just laying the batter and baking.
Since the cupcakes are so small, the swirls would probably just cause the colors to mix.
These cookies just scream New York to me, and I’m always amazed that they’re not available all over the States.
The vanilla and buttermilk cookie is tender, sweet, and firm enough to hold its shape when you decorate.
Unlike a sugar cookie, this is much more of a cakey texture.
These could even be made into a 4th of July dessert using a raspberry-infused glaze instead of the chocolate.
Like the flag cake from above, this recipe uses blueberries and strawberries to create the stars and stripes, along with plenty of whipped cream.
Between the buttery pastry case and the cheesecake-like filling, this recipe is a must-try.
These look especially adorable when made into minis!
Remember those M&Ms I told you to hoard? Here’s another fun way to use them!
Bark is an easy dessert that you can throw together last minute. Use white or dark chocolate, and just be sure to get your topping on while the chocolate is still wet.
We don’t all have an ice cream maker at home, so homemade ice cream isn’t always an option. That’s why I love this no-churn recipe.
Just whip up your cream with condensed milk and throw in some fun extras. Let the whole thing freeze, and you’ll have scoopable, quick ice cream.
Using those M&Ms (again) will give you great texture and pops of color throughout. The color will probably streak a little, but that’s ok. It adds to the overall look.
This is probably the easiest dessert on this list. Just pop your popcorn, toss it with melted marshmallows, and add your extras. Serve in a big bowl for people to dig in.
The marshmallow gives it the flavor and sticky texture that helps your extras stick rather than falling to the bottom of the bowl.
This recipe calls for mini-marshmallows, sprinkles, and (you guessed it) red, white, and blue M&Ms.
I’m obsessed with mini pies! They’re just too cute and brighten up any dessert plate.
Full disclosure: I usually use ready-made pie shells. They’re perfect and buttery, and it just saves so much time.
Of course, you can make your own or cut them out from ready-made pie dough. Whatever you choose, they’re going to look great.
For this recipe, you’ll ideally need a white cake mix. The colors will pop against the light color so much better.
Once you have your cake baked, poke rows of holes all over and pour your jello colors, alternating with red and blue, so it’s evenly spaced out.
Top with a quick batch of whipped cream or Cool Whip.
I would say that this is one for the kids, but I love Rice Krispie treats, too!
It’s one to make with the kids, though, since it’s simple, sticky, and colorful.
If you do work with kids, just be careful with the hot marshmallow. Mix it yourself until it starts to cool, and then let them get their hands dirty.
The key to this salad is to find red, white, and blue fruits. Of course, you’ll probably choose strawberries, raspberries, blueberries, maybe even watermelon.
But what about the “white” part?
Well, the white might need to be a little more yellow 🙂 I’ve used pineapple, honeydew, and apple slices in the past.
The trick to making them look right is to use a star cookie cutter. That way, nobody will care that they aren’t strictly white.
So, this might not be red, white, and blue, but it’s still worth a try.
The cake is super buttery, lovely, and tender, and covered with a sweet and crunchy coconut top.
And if you really wanted to make it for the 4th, you can always color the vanilla glaze and add some sprinkles.
Chances are, no matter where you’re celebrating, your 4th of July is going to be a hot one.
And what’s better on a hot day than popsicles?
You can use a popsicle mold if you have one at home, but I actually love how these look in plastic cups. Plus, you can make a much bigger batch!
Not only that, but you can add little yogurt stars to the mold, which makes these even cuter.
I’m pretty sure it’s not Independence Day if you don’t make s’mores. It’s just a fact!
But if you’re a bit sick of all that melted chocolate (I’ve usually had my fill by the time July rolls around), this fruity version is for you.
You can keep in the chocolate if you like, but I think these are just as good with the fruit and marshmallows.
When it’s a hot day, all I want is a slice of pie – ice cream pie, that is!
Use a ready-to-go cracker crust (or Oreo base) and load it up with ice cream.
If you can’t find the American Fireworks Ice Cream used here, just use vanilla and throw in plenty of sprinkles.
This might look like another flag cake, but it’s actually a sheet of sugar cookie dough.
Using cookie dough will make this easier to cut and serve, and since you’re covering the top with frosting, you could use any kind of cookie dough you like.
These also look amazing when they’re made into individual cookies.
Use a pizza cutter to cut your dough into rectangles, and just cut your fruit down to size. I used blueberry halves and raspberries instead of strawberries.
Truffles are dangerously easy to make at home. They’re just a thick ganache that you let set enough to scoop and roll.
This recipe uses white chocolate instead of the typical dark and covers it with red, white, and blue sprinkles.
Of course, you could also make cake balls and cover them in white chocolate and jimmies for the same effect.
This recipe is similar to the sugar-cookie-cake, but instead, it’s pressed into a round baking dish to make it look like a pizza.
I promise people will be so busy taking pictures of their dessert slices that they’ll miss the fireworks!
Did you know that the banana split was invented over 100 years ago in Pennsylvania? Talk about a true-blue American classic!
To make it as authentic as possible, you’ll need bananas (of course) and a scoop each of chocolate, strawberry, and vanilla ice cream.
It wouldn’t be complete with some whipped cream, hot fudge sauce, and chopped nuts scattered over the top.
The beauty of this cake is that it doesn’t need to look neat and tidy. In fact, I think it looked better a little messy.
The filling is a heavenly mix of no-bake cheesecake (cream cheese, sour cream, vanilla, and powdered sugar) and lightened up with some Cool Whip.
When filling the cake, don’t be shy. Lather it in there and add in plenty of fruit!
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