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Game Day Victory Dessert Board
Game Day Victory Dessert Board
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Prep Time:
100 minutes
Cook Time:
60 minutes
Total Time:
670 minutes
Indulge in a winning dessert board overflowing with sweet delights!
Ingredients:
  • 1 tablespoon butter
  • 0.33333334326744 cup confectioners' sugar, divided
  • 1 cup cold water, divided
  • 2 (1 ounce) packages unflavored gelatin (such as Knox®)
  • 1.5 cups white sugar
  • 1 cup light corn syrup
  • 1 teaspoon almond extract
  • 1 (0.3 ounce) package sugar-free cherry-flavored gelatin mix (such as Jell-O®)
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 0.5 cup creamy peanut butter
  • 1 (7 ounce) jar marshmallow cream
  • 0.5 ripe banana, mashed
  • 0.5 teaspoon vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 1 cup butter, softened
  • 0.5 cup lemon juice
  • 1 tablespoon lemon zest
  • 12 frozen puff pastry cups
  • 0.5 cup low-fat vanilla Greek yogurt
  • 0.5 cup fat-free sweetened condensed milk
  • 0.25 cup key lime juice
  • 1 drop green food coloring, or as needed
  • 1 (7 ounce) can whipped cream, or as needed
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 cup chocolate-hazelnut spread (such as Nutella®), or to taste
  • 12 fresh raspberries
  • 1 tablespoon grated lime zest, or as needed
  • 3 tablespoons graham cracker crumbs, or as needed
  • 1 bunch green grapes
  • 1 apple, sliced
  • 12 whole strawberries, or to taste
Instructions:
  • Coat the bottom and sides of an 11x7-inch glass baking dish with a lavish amount of butter and dust it with 1 tablespoon of powdered sugar.
  • Pour 1/2 cup of cold water into the stand mixer bowl and sprinkle unflavored gelatin over it. Let it soften for a few minutes.
  • In a large saucepan over medium heat, combine the remaining 1/2 cup of water, sugar, corn syrup, cherry gelatin, and almond extract. Stir continuously until the sugar and gelatin are fully dissolved. Bring the mixture to a boil, then lower the heat to medium-low. Let it cook without stirring until a candy thermometer reads 240 degrees F (115 degrees C) when immersed in the mixture, about 30 minutes. Keep an eye on it to prevent boiling over and adjust the heat if needed.
  • Gently drizzle syrup into the softened gelatin in the stand mixer bowl. Start beating on low, then switch to medium-high speed until the marshmallow mixture expands three times in size. Transfer the mixture into the baking dish and even out the top with a rubber spatula. Leave the marshmallow mixture to rest uncovered for 8 hours to overnight.
  • Sprinkle around 1 tablespoon of powdered sugar on a spacious cutting board. Gently release the marshmallow mixture from the baking dish onto the board, adding more powdered sugar on top. Coat a sharp knife with cooking spray and slice the marshmallows into 1-inch squares, making 11 rows by 7 rows.
  • Coat marshmallows in a bowl with the remaining confectioners' sugar. Remove any excess sugar and store marshmallows in an airtight container.
  • In a bowl, mix cream cheese and peanut butter until smooth using a hand mixer for about 1 minute. Add marshmallow cream, mashed banana, and vanilla extract, and whip until fully combined. Transfer the mixture to a lidded container and refrigerate until ready to use.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine 2 cups of flour and powdered sugar, then blend in the butter until well mixed. Press the dough firmly into a 9x13-inch baking pan.
  • Bake the crust in the preheated oven until beautifully golden brown, usually around 15 to 20 minutes.
  • In a bowl, vigorously mix together 1/4 cup flour, eggs, sugar, lemon juice, and lemon zest for at least 1 minute. Pour the delightful topping over the baked crust.
  • Place the pan back in the oven and bake for approximately 20 minutes until the topping is fully set. Remove from the oven and allow it to cool completely.
  • Preheat the oven to 400 degrees F (200 degrees C) and arrange the puff pastry cups on a baking sheet.
  • Bake until beautifully golden brown and puffed in the preheated oven for approximately 20 minutes.
  • Press the centers of the warm pastry cups down gently to create a well in the middle. Allow them to cool completely before moving on.
  • In a medium bowl, use an electric mixer to blend cream cheese and yogurt until smooth.
  • Combine condensed milk and key lime juice in a bowl. Mix into the cream cheese until fully combined. Split the mixture in half, coloring one portion with green food coloring. Transfer each portion into individual resealable plastic bags.
  • Mix graham cracker crumbs, butter, and sugar in a bowl. Spoon 1 tablespoon of the mixture into each of the ten 2-ounce shooter glasses. Cut a small corner of the filling bags and neatly fill each glass halfway with the white filling, tapping gently to level. Repeat the process with the green cheesecake mixture. Chill the filled key lime pie mini desserts in the refrigerator for at least 30 minutes before serving.
  • For lemon pie bars: - Slice the chilled lemon pie bars and dust liberally with powdered sugar. For chocolate-hazelnut puff pastry cups: - Fill the cooled puff pastry cups with chocolate-hazelnut spread and finish with a plump raspberry on each. For key lime pie shooters: - Garnish the chilled key lime pie shooters with whipped cream, lime zest, and a sprinkle of graham cracker crumbs.
  • On a large round platter, create a stunning dessert board by encircling the edge with cherry marshmallows. Arrange lemon pie bars and puff pastry cups inside the circle of marshmallows, alternating them. Position key lime mini desserts on the left side and the bowl of marshmallow-peanut butter-banana dip on the right side. Fill any gaps with grapes, apple slices, and strawberries for a beautiful display.

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