PEEPS ® Party Punch

Even punch can’t escape the fun of fl uffy marshmallow critters, and this party-starting star is flavored with raspberry lemonade, soda and fresh berries!

2 qts. raspberry lemonade

2 liters lemonlime soft drink

4 cups or 2 pts. frozen or fresh raspberries

48 oz. raspberry sherbet, optional

24 PEEPS Marshmallow Bunnies or Chicks, assorted colors and flavors, for floating in punch bowl and/or sticking on straws

24 straws, optional

Decorative sugar, colors of choice, for rimming glasses, optional

In large punch bowl, mix raspberry lemonade with lemon-lime soft drink. Top with raspberries and, if desired, sherbet.

Float PEEPS ® on top and/or insert onto straws. If desired, serve in sugarrimmed glasses with decorated straws. Servings: 24. Cals.: 117. Protein: 1 g. Fat: 0 g. (0 g. saturated). Chol.: 0 mg. Carbs.: 29 g. Sodium: 14 mg. Fiber: 2 g. Sugar: 26 g. Kitchen time: 15 minutes. Total time: 15 minutes.

PEEPS ® Party Cupcake Cones

Surprise! These adorable ice- cream cones are filled with cake and buttery frosting and topped with marshmallow chicks!

CUPCAKE CONES 24 flat-bottom ice-cream cones

1 pkg. (15.25 oz.) cake mix and ingredients called for on package, flavor of choice

FROSTING 2 cups butter (1 lb.), at room temperature

1/3 cup heavy or whipping cream 1 Tbs. vanilla extract

8 cups confectioners’ sugar, from 2-3 (16 oz.) pkgs.

GARNISH 24 PEEPS Marshmallow Chicks, assorted colors

Rainbow sprinkles

Cupcake cones: Preheat oven to 350°F. Stand ice- cream cones in muffin pans. Prepare cake mix according to package directions. Fill each ice- cream cone half full with cake batter. Bake 21-24 minutes or until toothpick inserted into top of cake comes out clean. Cool completely.

Frosting: Beat butter in large bowl on medium until light and fluffy, about 2 minutes. Add cream and vanilla; on low, beat until combined. Gradually beat in confectioners’ sugar until combined; beat 2 minutes on medium. Frosting should have thick consistency. If necessary, add additional confectioners’ sugar, 1 Tbs. at a time, until desired consistency. l Transfer frosting to large zip-top bag. Snip off about 1/2" of one bottom corner, or use pastry bag and pipe frosting onto top of cupcake cones. A simple swirl will recreate the look of soft serve ice cream. Top each with a Chick and sprinkles. Servings: 24. Cals.: 482. Protein: 2 g. Fat: 24 g. (11 g. saturated). Trans fat: 1 g. Chol.: 68 mg. Carbs.: 68 g. Sodium: 286 mg. Fiber: 0 g. Sugar: 55 g. Kitchen time: 1 hour. Total time: 1 hour, 45 minutes.

No-bake Lemon PEEPS ® Cake

Layers of vanilla cookie crumbs, fluffy cream cheese mousse and creamy lemon pudding add up to one scrumptiously delicious “cake” that needs no baking!

1 pkg. (11 oz.) vanilla wafer cookies

1/2 cup butter, melted

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar

2 Tbs. + 3 1/4 cups 2% reduced-fat milk

1 1/2 conts. (12 oz. each) thawed frozen whipped topping

2 pkgs. (3.4 oz. each) lemon-flavored instant pudding (or flavor of your choice)

30 PEEPS Marshmallow Chicks, yellow or Sweet Lemonade

Yellow sprinkles, optional

In food processor, process vanilla wafers until crumbs. Add butter and pulse until all crumbs are moistened. Press crumb mixture into bottom of 13"x9" pan. l Beat cream cheese on medium-low until light and fluffy, about 2 minutes. Add sugar and 2 Tbs. milk; beat until combined. Stir in 1 1/4 cups whipped topping; spoon over crumb mixture.

In medium bowl, beat pudding and remaining 3 1/4 cups milk with whisk 2 minutes. Pour over cream cheese layer. Refrigerate 15 minutes.

Using cooking spray coated knife, cut 6 Chicks into 1/4" pieces. In large bowl, combine chopped Chicks with remaining topping; spread over cake. Refrigerate at least 4 hours. To serve, slice into 24 pieces. Top each piece with yellow sprinkles, if desired, and a Chick. Store in refrigerator. Servings: 24. Cals.: 282. Protein: 2 g. Fat: 14 g. (9 g. saturated). Chol.: 25 mg. Carbs.: 36 g. Sodium: 233 mg. Fiber: 0 g. Sugar: 23 g. Kitchen time: 45 minutes. Total time: 4 hours, 45 minutes.

PEEPS ® Chick Bouquet

Dip your PEEPS into white chocolate, decorate with sprinkles, stick ’em on a straw and what have you got? A bouquet of sweet treats for the ones you love! 1 pkg. (6 oz.) white chocolate (baking bar or chocolate chips)

6 PEEPS Marshmallow Chicks, assorted colors

6 decorative straws or lollipop sticks

Sprinkles Clear jar

Styrofoam piece that fits in base of jar

Decorative grass, color of choice

In microwave-safe bowl, melt chocolate in microwave 30 seconds; stir. Continue melting in 10-second intervals, stirring after each one, until chocolate is smooth. When melted, quickly dip bottoms of Chicks in chocolate before it hardens. Allow excess chocolate to drip off.

Gently insert lollipop sticks in bottoms. If using straws, poke a hole into bottom of each Chick first with lollipop stick, then insert straw into hole. Lay pops on wax or parchment paper; add sprinkles. Refrigerate about 30 minutes. l To assemble bouquet, place Styrofoam piece in base of clear jar and cover with decorative grass. Push lollipop sticks or straws into Styrofoam, varying heights of Chicks. Servings: 6. Cals.: 195. Protein: 2 g. Fat: 10 g. (6 g. saturated). Chol.: 6 mg. Carbs.: 26 g. Sodium: 26 mg. Fiber: 0 g. Sugar: 25 g. Kitchen time: 30 minutes. Total time: 1 hour.

PEEPS ® Peek-a-boo S’mores Fudge

Little bunny faces play hide-and-seek among the graham crackers in yummy two-ingredient fudge!

3 cups semisweet chocolate chips, 18 oz.

1 can (14 oz.) sweetened condensed milk

1 1/2 sheets graham crackers, crushed

20 PEEPS Marshmallow Bunnies, assorted colors

In large microwave- safe bowl, combine chocolate chips and condensed milk. Heat in microwave 30 seconds; stir. Heat for additional 30 seconds; stir. Chocolate should be completely melted and smooth. If not, heat 15-30 seconds, being careful not to overheat or burn chocolate. l Line 9" square baking pan with parchment paper; sprinkle with half of graham crackers. Pour fudge mixture over crackers. (Fudge will be quite thick so smooth surface as necessary.) l Using cooking spray coated knife, cut Bunny heads from bodies and set aside. (Discard or eat bodies!) Place Bunny heads so it looks like they’re peeking out from surface of fudge. Take remaining graham cracker pieces and place around Bunnies, gently pressing both cracker and marshmallow into fudge to secure. Refrigerate fudge to solidify for several hours or overnight.

Remove fudge from refrigerator and use sharp knife to slice into small squares. Refrigerate any remaining fudge in airtight container for up to 1 week. Servings: 20. Cals.: 205. Protein: 3 g. Fat: 9 g. (6 g. saturated). Chol.: 7 mg. Carbs.: 32 g. Sodium: 33 mg. Fiber: 2 g. Sugar: 28 g. Kitchen time: 30 minutes. Total time: 2 hours, 30 minutes.