This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on the outside, and so easy to make. It is the kind of treat you stash in the freezer and keep sneaking for yourself!

Ingredients for Cool Whip Candy

• Switch it up: Use white chocolate chips or more milk chocolate for a sweeter taste, or an extra dark chocolate for something less sweet.
• High-quality chocolate will give them the best flavor and texture.
• Add mix-ins: Fold in finely chopped nuts for a little crunch, or stir in sprinkles to make them festive for holidays or special occasions
• Dress them up: Drizzle chocolate on top once the coating is set for a pretty finish.
• Try truffles: Use a small cookie scoop to form balls, place them on a parchment-lined baking sheet, and freeze before dipping.

How to Make Cool Whip Candy

This easy candy recipe is simple enough to make any day of the week! With just three ingredients and a quick mix-and-chill, you’ll get soft, creamy chocolate treats every time. If you love making your own sweets, try my homemade caramels or cherry cordials too.

1. Melt the Chocolate: Line an 8×8-inch pan witha piece of parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir each time until smooth.
2. Fold in the Cool Whip: Add the whipped topping to the bowl and fold until smooth. Pour the chocolate mixture into the prepared baking dish and spread. 
3. Chill: Freeze for 30–60 minutes, until firm enough to cut.
4. Slice: Once firm, remove from the pan and cut with a sharp knife into 36 squares. Return to the freezer until you’re ready to dip.
5. Coat: Melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Dip the pieces of candy in the melted chocolate, letting excess drip off. Place on a parchment-lined sheet or a lightly greased wire rack. Let the chocolate harden on the Cool Whip candy before serving.

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3-Ingredient Cool Whip Candy

An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.

Course candy, Dessert

Cuisine American

Keyword 2 ingredient cool whip candy, candy, candy bar, Christmas candy, cool whip candy, cool whip candy recipe, easy 3 muskateers, easy cool whip candy, easy homemade candy, easy homemade candy recipe, Holiday treat, homemade 3 muskateers, homemade 3 muskateers bar, homemade candy, whipped topping candy

Prep Time 30 minutes minutes

Cook Time 4 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 34 minutes minutes

Servings 36 pieces

Calories 164kcal

Author Alyssa Rivers

Ingredients

• 24 ounces milk chocolate chips preferably high quality, such as Guittard or Ghirardelli
• 1 (8-ounce) container thawed whipped topping I used Cool Whip brand
• 12 ounces semi-sweet chocolate chips preferably high quality, such as Guittard or Ghirardelli

Instructions

• Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
• Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
• Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
• Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
• Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
• Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
• Allow the chocolate to fully harden before serving.

Notes

Storage and Make Ahead Instructions

• Fridge: Store in an airtight container for up to 14 days.
• Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
• Make Ahead: The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

More Fun Candy Recipes

If you’re in the mood for more candy-making, I’ve got more tried and true recipes to share. These candies are easy to make and perfect for gifts, holidays, or parties. Let me know which one you like best!

Desserts

Easy Pecan Praline

25 minutes

Easy

Martha Washington Candy

45 minutes

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S’mores Crack

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Recipe Skill Levels

Crystal Candy

5 days 31 minutes

I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can of soda are all you need to make a soft, fluffy cake in minutes! It’s perfect for Valentine’s Day or anytime a red velvet craving hits.

2-Ingredient Red Velvet Cake Ingredients

• Type of Soda: I used Coke, but you can use cola, lemon-lime, Ginger Ale, or Dr Pepper. I’d stay away from zero-sugar or diet sodas.
• Swap the Soda: You can use 1 cup of unsweetened applesauce instead of a can of soda, OR 1 ½ cups of club soda.
• Cake Mix: A 13.25-ounce box of cake mix will still work, but I prefer the 15.25-ounce box. I look for the Pillsbury brand.
• Topping: Top this cake with cream cheese frosting, buttercream, or even just a dusting of powdered sugar!

How to Make 2-Ingredient Red Velvet Cake

This 2 Ingredient Red Velvet Cake is perfect when you want a last-minute Valentine’s Day treat. For a little extra love on the dessert table, you can also make red hot cinnamon popcorn, cherry cordials, or cheesecake stuffed strawberries.

1. Prep: Preheat the oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray. Set aside. Add the cake mix and can of Coke to a large bowl.
2. Mix: Use a hand mixer to mix on medium speed until fully combined.
3. Bake: Add the cake batter to the prepared baking pan, then smooth the top. Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed or a toothpick comes out clean. Let the cake cool completely before serving. Frost your 2 ingredient red velvet cake with your choice of frosting, or dust with powdered sugar. 

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2-Ingredient Red Velvet Cake

This 2-ingredient red velvet cake is almost too easy to believe! With just a cake mix and a can of soda, you can make a soft, fluffy cake in minutes.

Course Cake, Dessert

Cuisine American

Keyword 2 ingredient soda cake, 2-ingredient red velvet cake, 2-ingredient red velvet cake recipe, easy red velvet, easy red velvet cake, holiday cake, red velvet cake, soda cake mix, two ingredient red velvet cake, valentine’s day

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 16 servings

Calories 124kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking pan or 2 8-inch round cake pans

Ingredients

• 1 (15.25-ounce) box red velvet cake mix
• 1 (12-ounce) can Coca-Cola 1 ½ cups

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
• Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
• Add the cake batter to the prepared baking pan and smooth over the top.
• Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.

Notes

Storage Instructions

• Fridge: Cover this cake with plastic wrap and store at room temperature for up to 5 days. 
• Freezer: Let the cake cool completely, then wrap it in a few layers of plastic wrap and freeze for up to 3 months. Let thaw at room temperature for a couple of hours, then eat when ready!

 

Nutrition

Calories: 124kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 224mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 41mg | Iron: 1mg

More Red Velvet Dessert Recipes

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Red Velvet Oreos

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The BEST Red Velvet Cupcakes with Cream Cheese Frosting

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You all loved the affordable Thanksgiving Menu so much that I turned it into a challenge for Christmas. Could I really feed 8, stay under $60 and keep it a traditional dinner? Yes, yes I can! This entire Christmas dinner came in at $55 and every single dish feels holiday worthy without the holiday price tag.

Tis the Season Not to Spend a Fortune

Let’s be honest, Christmas dinner can go from “a few ingredients” to “how did I spend this much” faster than kids ripping wrapping paper at 6 AM. I wanted this menu to taste like Christmas without requiring a second mortgage or a cart full of specialty items you will never use again.

Classic Honey Glazed Ham

4.60 from 5 votes

This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything which makes it ideal for any holiday meal!

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Crockpot Mashed Potatoes

4 from 3 votes

The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.

View Recipe

1 Hour Dinner Rolls

5 from 6 votes

1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

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Glazed Carrots

5 from 7 votes

Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 

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Christmas Ribbon Salad

5 from 1 vote

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.

View Recipe

More Christmas Dinner Recipes

These are my go-to Christmas dishes, but I know every family has their own favorites that make the holiday feel complete. Add what your table loves, swap a side, and make it yours. Here are a few more options to mix and match.

Easy

Christmas Salad

10 minutes

Side Dishes

The Best Sweet Potato Casserole

55 minutes

Side Dishes

Cranberry Cheesecake Fluff

4 hours 10 minutes

Dinner

Roasted Cranberry Orange Pork Tenderloin with Green Beans

1 hour 10 minutes

These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie. With a soft center, crisp edges, and a snowy sugar coating, they’re as delicious as they are eye-catching.

Red Velvet Crinkle Cookies Ingredients

• Red Food Coloring: Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid.
• Cocoa Powder: Use unsweetened, high-quality cocoa for rich chocolate flavor.

How to Make Red Velvet Crinkle Cookies

If you love classic chocolate crinkle cookies or festive gingerbread crinkle cookies, you’re going to adore these red velvet crinkles cookies as well. They’re just as soft, chewy, and full of flavor, but with that bold, holiday red color.

1. Whisk Dry Ingredients: Add the flour, cocoa powder, baking powder, cornstarch, and salt to a medium bowl and whisk until combined.
2. Combine Butter and Sugar: Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
3. Finish Mixing Wet Ingredients: Add the eggs, vanilla, and red food coloring, and beat until combined.
4. Combine Wet and Dry Ingredients: Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.
5. Roll in Granulated Sugar: Once the dough has chilled, preheat the oven to 350ºF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.
6. Roll and Bake: Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack to finish cooling.

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Red Velvet Crinkle Cookies

Soft, chewy red velvet cookies coated in powdered sugar that crackle as they bake. Festive, quick to make, and perfect for holidays.

Course Dessert

Cuisine American

Keyword chocolate crinkle cookies, red velvet christmas cookies, red velvet cookies, Red Velvet Crinkle Cookies, Red Velvet Crinkle Cookies Recipe, red velvet holiday cookies, valentine’s day, valentine’s day dessert recipe

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 33 minutes minutes

Servings 20 cookies

Calories 182kcal

Author Alyssa Rivers

Equipment

• Hand Mixer

Ingredients

• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ½ teaspoons red food coloring
• ⅔ cup powdered sugar, powdered sugar
• ½ cup granulated sugar, powdered sugar

Instructions

• Add the 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and ½ teaspoon salt to a medium bowl and whisk until combined.
• Add the ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
• Add the 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ teaspoons red food coloring, and beat until combined.
• Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
• Once the dough has chilled, preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
• Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
• Roll the balls in the ½ cup granulated sugar,then in the ⅔ cup powdered sugar, until fully coated.
• Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.
• Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.

Notes

Storage Instructions:

• Room Temp: Store in an airtight container at room temperature for 3 to 4 days.
• Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Nutrition

Calories: 182kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg

More Holiday Cookie Recipes

These red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!

Desserts

Christmas Sprinkle Cookies

27 minutes

Easy

Grinch Cookies

36 minutes

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Italian Christmas Cookies

20 minutes

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Taylor Swift Chai Cookies

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Wake up to a breakfast that feels like a warm hug! This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Christmas Morning Casserole Ingredients

• Cheese Swaps: Feel free to use any cheese you love. Pepper Jack adds a little kick, and smoked Gouda gives a rich, smoky flavor.
• Seasonings: Add ½–1 tsp salt and ¼–½ tsp black pepper, or try ½ tsp garlic or onion powder for extra flavor.
• Fresh Garnish: Chopped chives or green onions make a tasty addition and a pretty garnish.
• Serving Suggestions: Serve with hot sauce or a creamy gravy for extra indulgence.
• Biscuit Options: You can use two smaller cans of biscuits instead of one large can. Cut the smaller biscuits in half rather than quarters.

Christmas Morning Breakfast Casserole Recipe

This Christmas casserole is a holiday morning staple. With simple prep, one pan, and straight into the oven, it’s a hearty, cheesy, and crowd-ready dish. For a complete breakfast, serve with warm cinnamon rolls and fresh fruit.

1. Brown Sausage: Preheat the oven to 350ºF, then spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside. Cook and crumble breakfast sausage in a large skillet over medium heat until browned and no pink remains, about 7 minutes. Drain off any grease.
2. Cut Biscuits: Cut biscuits into quarters.
3. Fill Baking Dish: Add the cut-up biscuits to the baking dish and top with the cooked sausage.
4. Add Cheese: Evenly sprinkle shredded cheddar cheese over the top of the sausage and biscuits.
5. Make Egg Mixture: Whisk together eggs and milk in a medium bowl, then pour the milk mixture evenly over the top.
6. Bake: Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the Christmas morning casserole sit for 5-10 minutes before serving.

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Christmas Morning Casserole

An easy make-ahead Christmas casserole that’s hearty, comforting, and perfect for feeding your family!

Course Breakfast, brunch

Cuisine American

Keyword Biscuit Breakfast Casserole, Christmas Breakfast, Christmas morning breakfast casserole, Christmas morning casserole, Christmas morning casserole recipe, christmas recipes, easy breakfast casserole, holiday breakfast, overnight breakfast casserole, sausage and biscuit casserole, sausage breakfast casserole, sausage egg and cheese casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 380kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish or 3-quart baking dish

Ingredients

• 1 pound breakfast sausage
• 1 (16.3-ounce) tube Grand's canned biscuits
• 6 large eggs
• 1 cup milk
• 2 cups shredded cheddar cheese

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside.
• Cook and crumble 1 pound breakfast sausage in a large skillet over medium-high heat until thoroughly browned and no pink remains, about 7 minutes. Drain off any grease.
• Cut 1 (16.3-ounce) tube Grand's canned biscuits into quarters, then add them to the baking dish and top with the cooked sausage.
• Add 2 cups shredded cheddar cheese evenly over the top of the sausage and biscuits.
• Whisk together 6 large eggs and 1 cup milk in a medium bowl, then pour evenly over the top.
• Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the casserole sit for 5-10 minutes before serving.

Video

This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Notes

Storage & Reheating Instructions

• Storage: Cool completely, then refrigerate in an airtight container for 3 to 4 days.
• Reheating: Microwave individual portions for 1 to 2 minutes, or warm the full dish in a 350°F oven until heated through.

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 770mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 2mg

More Holiday Breakfast Recipes

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Breakfast

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Desserts

Cinnamon Pull-Apart Bread

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I have the perfect fool proof prime rib recipe for you. I have done all of the testing so that you can achieve the perfect prime rib every single time. Melt in your mouth, cooked perfectly to medium rare with a perfect garlic butter crust, this recipe is incredible. I will help you feel confident every step of the way!

Herb Garlic Butter Prime Rib Ingredients

• Prime Rib: I like to get a three-rack, bone-in prime rib roast, about 8 lbs, cut and tied. Ask the butcher to cut and tie the bones for easy carving. Add my Prime Rib Rub before roasting for the best flavor.
• Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
• Garlic Cloves: If you don’t have fresh garlic cloves, you can use 1/2 teaspoon minced garlic!
• Thyme, Oregano, and  Fresh Rosemary: I like to use freshly chopped herbs to make the flavor top-notch! 

Best Prime Rib Recipe

Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family! For a similar roast recipe, make my succulent Ribeye Roast next.

1. Prep and Cut the Bone: Remove the prime rib roast from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
2. Tie: Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
3. Make Herb Garlic Butter: In a small bowl, mix the butter, garlic, thyme, oregano, rosemary, salt, and pepper.
4. Bake and Rest: Rub the butter mixture on the outside of the roast, then place it in a roasting pan or large skillet with the fat side up. Bake for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees. Remove the cooked prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.

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Perfect Prime Rib

Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!

Course Dinner, Main Course

Cuisine American

Keyword prime rib, prime rib recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Calories 548kcal

Author Alyssa Rivers

Ingredients

• 2-6 pounds bone in prime rib boned and tied
• 1 cup butter softened
• 5 cloves garlic minced
• 1 Tablespoon thyme finely chopped
• 1 Tablespoon oregano finely chopped
• 1 Tablespoon rosemary finely chopped
• 1 Tablespoon salt
• 1 teaspoon pepper

Instructions

• Remove the 2-6 pounds bone in prime rib from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
• Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
• In a small bowl, mix the 1 cup butter, 5 cloves garlic, 1 Tablespoon thyme, 1 Tablespoon oregano, 1 Tablespoon rosemary, 1 Tablespoon salt, and 1 teaspoon pepper.
• Rub the butter mixture on the outside of your prime rib. Place it in a roasting pan or large skillet with the fat side up.
• Bake the roast for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
• Remove the prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.

Video

Notes

Storage & Reheating Instructions

• Refrigerate: Store cooled prime rib in an airtight container in the refrigerator for up to 5–7 days.
• Freeze: Once completely cooled, place slices in a ziplock freezer bag, press out the air, and lay flat in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat: After thawing, warm in the oven at 350°F for 12–15 minutes, or until it reaches your desired internal temperature. Enjoy!

Nutrition

Calories: 548kcal | Carbohydrates: 2g | Protein: 16g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 1126mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

More Beef Recipes to Enjoy

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Beef Tenderloin

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BEST EVER Beef Bourguignon

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Korean Ground Beef and Rice Bowls

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This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

Ingredients for Christmas Ribbon Salad

• Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
• Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
• Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
• Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
• Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

How to Make Christmas Ribbon Salad

Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.

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Christmas Ribbon Salad

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.

Course Dessert, Side Dish

Cuisine American, Amish

Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe

Prep Time 40 minutes minutes

chill time 5 hours hours 45 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 20 servings

Calories 125kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13 x 2 baking dish

Ingredients

Bottom Layer

• 1 (6-ounce) box lime gelatin
• 2 cups boiling water
• ¾ cup chilled pineapple juice

Middle Layer

• 1 (3-ounce) box lemon gelatin
• 1 cup boiling water
• 1 cup mini marshmallows
• ½ cup chilled pineapple juice
• 4 ounces softened cream cheese
• 2 cups thawed whipped topping

Middle Layer

• 1 (6-ounce) box raspberry gelatin
• 2 cups boiling water
• ¾ cup chilled water

Instructions

Bottom Layer

• Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

Middle Layer

• Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
• Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
• Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
• Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

Top Layer

• Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
• Cover and chill for at least 4 hours, or overnight, until completely set before serving.

Notes

Make Ahead & Storage Instructions

• Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
• Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg

More Fun Jello Treats

If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

Desserts

Rainbow Jello

4 hours

Side Dishes

Cranberry Jello Salad

4 hours 5 minutes

Recipe Skill Levels

Peach Fluff Salad

1 hour 50 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy, and wildly easy to make at home. It’s the same addictive flavors, but you get to make it how you like!

Cranberry Jalapeño Dip Ingredients

• Cranberries: I love a chunky dip, so I only pulse a few times. Blend the cranberries longer for fewer chunks. Strain the liquid well, as excess juice will make your dip too runny.
• Like it Spicy? Use an additional jalapeño if you like it spicy!
• Sugar: Use more or less sugar depending on your preference. I like it on the sweeter side, but you can use less sugar if you like it tart!

How to Make Cranberry Jalapeño Dip

I’m obsessed with this cranberry dip from Costco, so I knew I had to make my own version. It’s the perfect dip for a Thanksgiving appetizer. The key is to really strain the cranberries so your dip doesn’t get soggy!

1. Combine & Blend: In a blender or food processor, add fresh cranberries, jalapeños, green onions, sugar, fresh lime juice, and salt. Pulse a few times, leaving the mixture chunky, not fully blended.
2. Strain: Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well. Reserve some for later.
3. Beat Cream Cheese & Sour Cream: In a medium-sized bowl, add softened cream cheese and sour cream. Mix using an electric hand mixer until smooth and creamy.
4. Combine: Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid for a creamier dip.
5. Chill: Cover and refrigerate the cranberry jalapeño dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!

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Cranberry Jalapeno Dip

A fresh, tangy cranberry jalapeño dip with the perfect balance of sweet heat. It's easy to make and ideal for holidays, parties, or as a last-minute appetizer.

Course Appetizer

Cuisine American

Keyword costco cranberry jalapeno dip, cranberry jalapeno dip, cream cheese cranberry jalapeno dip, creamy cranberry jalapeno dip recipe

Prep Time 10 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 230kcal

Author Alyssa Rivers

Ingredients

• 1 ½ cups fresh whole cranberries
• 1 medium jalapeño stem, seeds, and membranes removed
• 2 stalks chopped green onions
• ½ cup granulated sugar
• 1 tablespoon fresh lime juice
• ¼ teaspoon salt
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream

Instructions

• In a blender or food processor, add 1 ½ cups fresh whole cranberries, 1 medium jalapeño, 2 stalks chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Pulse a few times, leaving the mixture chunky, not fully blended.
• Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
• In a medium-sized bowl, add 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
• Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid if you want a creamier texture dip.
• Cover and refrigerate the dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!

Notes

Make-Ahead and Storage Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and avoid freezing.
• Make Ahead: You can prep this dip or the cranberry mixture in advance—just strain well and give it a quick stir before serving.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 262mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 0.2mg

More Festive Dips to Try

Appetizers

Cranberry Salsa (The Best Holiday Appetizer!)

10 minutes

Desserts

Grinch Dip

5 minutes

Desserts

Hot Cocoa Dip

5 minutes

Desserts

Little Debbie Christmas Tree Dip

10 minutes

Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

Brown Sugar Glazed Carrot Ingredients

• Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
• Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

How to Make Brown Sugar Glazed Carrots

Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

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Glazed Carrots

Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 

Course Side Dish

Cuisine American

Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 178kcal

Author Alyssa Rivers

Ingredients

• 2 pounds carrots peeled and sliced diagonally
• ¼ cup unsalted butter
• ⅓ cup brown sugar
• 2 teaspoons minced garlic
• ¼ teaspoon pepper to taste
• ½ teaspoon salt
• fresh chopped parsley for garnish

Instructions

• Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
• Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
• Pour the butter mixture over the carrots and toss to coat evenly.
• Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

Video

Notes

Storage & Make Ahead Instructions

• Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
• Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
• Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

More Carrot Recipes To Try

Side Dishes

Roasted Brown Butter Honey Garlic Carrots

25 minutes

Side Dishes

Parmesan Garlic Air Fryer Carrots

20 minutes

Side Dishes

Garlic Butter Parmesan Carrots (The best carrots ever!)

25 minutes

Side Dishes

Bacon Wrapped Honey Glazed Carrots

45 minutes

I took one bite of Swig’s chocolate peppermint cookies and knew I had to tweak mine. I landed on the perfect fudgy crinkle cookie with smooth frosting, and the perfect crunch from the peppermint candy!

Chocolate Peppermint Cookies Ingredients

• White Chocolate: Use real white chocolate, not white baking chips. Cocoa butter helps it melt smoothly and taste better. Melt in 30 second bursts, stirring between each.

• Granulated Sugar Hack: Roll dough in granulated sugar first so the powdered sugar stays snowy instead of soaking in.

Swig Copycat Chocolate Peppermint Cookies Recipe

If you love Swig’s seasonal chocolate peppermint cookies but not the price, make this copycat at home. It will only take you 30 minutes to be able to enjoy this festive treat and for a fraction of the cost.

Chocolate Peppermint Cookies Base

1. Prep & Cream Butter & Sugar: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium sized mixing bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract and mix until incorporated.
2. Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking soda, and salt in another bowl. Add to the butter mixture and mix until just combined. Stir in the chocolate chips.
3. Roll Dough in Sugar: Shape the dough into 2-inch balls. Roll the dough in granulated sugar, and then in powdered sugar, and place on the prepared baking sheets, 6 dough balls per sheet.
4. Bake: Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass. Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.

White Chocolate Frosting

5. Start Frosting: In a small bowl, melt the white chocolate in the microwave in 30 second intervals. Allow the fully melted chocolate to cool for at least 10 minutes. It needs to reach room temperature so it’s no longer warm to the touch. In a large bowl, add the softened butter and beat with a hand mixer for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
6. Mix: Add the powdered sugar, vanilla, peppermint extract, and salt, and mix on low. Mix until nearly completely absorbed, then increase the speed to high.
7. Beat: Whip for 2-3 minutes until smooth and fluffy.
8. Frost & Sprinkle: Frost the chocolate peppermint cookies with about two tablespoons of frosting and sprinkle with crushed peppermint.

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Chocolate Peppermint Crinkle Cookies

A soft, fudgy chocolate peppermint crinkle cookie inspired by Swig’s holiday favorite. Triple chocolate, cool peppermint, and a perfect snowy crinkle finish.

Course Dessert

Cuisine American

Keyword chocolate crinkle cookies, chocolate peppermint crinkle cookies, peppermint cookies, peppermint crinkle cookies, Swig copycat chocolate peppermint crinkle cookies, triple chocolate peppermint cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories 542kcal

Author Alyssa Rivers

Ingredients

• ¾ cup softened butter
• 1 cup sugar
• 1 large egg
• ¼ teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips

White Chocolate Frosting

• 4 ounces white chocolate
• ½ cup softened butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ¼ teaspoon salt

Rolling Sugars and Topping

• ¼ cup granulated sugar
• ½ cup powdered sugar
• ¼ cup crushed peppermint candy

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium-sized mixing bowl, cream ¾ cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract, and mix until incorporated.
• Whisk 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in another bowl. Add to the butter mixture and mix until just combined. Stir in 1 cup semisweet chocolate chips.
• Shape the dough into 2-inch balls. Roll the dough in ¼ cup granulated sugarthen in ½ cup powdered sugar, and place on the prepared baking sheets, 6 dough balls per baking sheet. Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
• Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.

White Chocolate Frosting

• In a small bowl, melt 4 ounces white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool for at least 10 minutes, until it reaches room temperature and is no longer warm to the touch.
• In a large bowl, add ½ cup softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
• Add 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt, and mix on low until nearly completely absorbed, then increase the speed to high. Whip for 2-3 minutes until smooth and fluffy.
• When the cookies are completely cool, frost each cookie with about 2 tablespoons of frosting and sprinkle with some of the ¼ cup crushed peppermint candy.

Notes

Storage Instructions

• Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freezer: Freeze these cookies in an airtight freezer-safe container. Freeze for up to 3 months.

Nutrition

Calories: 542kcal | Carbohydrates: 69g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 289mg | Potassium: 199mg | Fiber: 3g | Sugar: 49g | Vitamin A: 621IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 2mg

More Holiday Treats To Try

I love a good cookie, and holiday ones are the BEST! Try out these Grinch Cookies, these Italian Christmas Cookies, or these delicious Christmas Gooey Butter Cookies! Here are other holiday treats if you’re not a cookie fan.

Desserts

Christmas Sprinkle Cookies

27 minutes

Desserts

Christmas Cornflake Wreaths

30 minutes

Desserts

Yule Log Cake

2 hours 42 minutes

Desserts

Eggnog Fudge

30 minutes