top of page
Search

Be Cool with Frozen Pina Colada Cheesecake Bites!

  • Writer: Suzanne Clark
    Suzanne Clark
  • Aug 26, 2016
  • 1 min read

It is so hard to “keep your cool” in the summer when you live in the desert! Here in Phoenix, I am always looking for cool summer treats and activities for the kids when they want to spend their time inside in the air conditioning. It is not always easy coming up with easy treats that everyone likes, but this one is a winner!

I think you will agree, this recipe is not only easy, but a cool idea for the kids to make on their own on those hot days. Just a few ingredients and best of all, no oven is needed! After the creamy base is made, you simple spoon the mixture into ice cubes trays and sprinkle with toasted coconut. After a few hours in the freezer, you will have cold and refreshing frosty bites, bursting with the taste of summer.

If you are feeling the heat this summer, you can be the cool Mom with this recipe! Gather the ingredients and get the kids started. Let them learn how to make treats for the whole family to enjoy!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page