Game Day Dessert Board

Follow our step-by-step guide on how to make Game Day Dessert Board.

1. Step 1

   Begin by generously buttering the bottom and sides of an 11x7-inch glass baking dish, then sprinkle it with a tablespoon of confectioners' sugar for a delightful touch.

2. Step 2

   In the bowl of a stand mixer, combine half a cup of cold water with unflavored gelatin and set it aside to soften, allowing the magic to begin.

3. Step 3

   In a large saucepan over medium heat, blend the remaining half cup of water, white sugar, light corn syrup, cherry gelatin, and almond extract.

4. Step 4

   Stir continuously until the sugar and gelatin dissolve completely.

5. Step 5

   Once dissolved, bring the mixture to a boil, then reduce the heat to medium-low.

6. Step 6

   Cook without stirring until a candy thermometer reads 240°F (115°C), which should take about 30 minutes—keep a watchful eye to prevent any boiling over.

7. Step 7

   Carefully pour the hot syrup into the softened gelatin in the stand mixer bowl.

8. Step 8

   Start beating on low speed, then gradually increase to medium-high, whipping until the mixture triples in size.

9. Step 9

   Pour this fluffy concoction into the prepared baking dish, smoothing the top with a rubber spatula.

10. Step 10

    Allow it to sit uncovered for at least 8 hours or overnight to set perfectly.

11. Step 11

    When ready, dust a large cutting board with a tablespoon of confectioners' sugar.

12. Step 12

    Loosen the sides of the marshmallow mixture from the baking dish, lift it out onto the cutting board, and sprinkle additional powdered sugar on top.

13. Step 13

    Spray a sharp knife with cooking spray and cut the marshmallows into 1-inch squares, creating 11 rows by 7 rows.

14. Step 14

    Toss the marshmallows in a large bowl with the remaining confectioners' sugar, shaking off any excess before transferring them to an airtight container for storage.

15. Step 15

    For the creamy dip, combine cream cheese and peanut butter in a bowl, beating with a hand mixer until smooth, which should take about a minute.

16. Step 16

    Stir in marshmallow cream, mashed banana, and vanilla extract, whipping until everything is well combined.

17. Step 17

    Transfer this luscious mixture to a lidded container and refrigerate until needed.

18. Step 18

    Preheat your oven to 350°F (175°C) and in a separate bowl, mix 2 cups of flour with powdered sugar, then cut in the butter until crumbly.

19. Step 19

    Press this dough into a 9x13-inch baking pan and bake in the preheated oven until golden brown, about 15 to 20 minutes.

20. Step 20

    While the crust bakes, prepare the topping by beating together the remaining quarter cup of flour, eggs, sugar, lemon juice, and lemon zest for at least a minute.

21. Step 21

    Pour this zesty topping over the baked crust and return the pan to the oven, baking until the topping is set, which should take about 20 minutes.

22. Step 22

    Once done, remove the pan and let it cool completely.

23. Step 23

    Increase the oven temperature to 400°F (200°C) and place puff pastry cups on a baking sheet, baking until they are golden brown and puffed, about 20 minutes.

24. Step 24

    After baking, gently press the centers of the hot pastry cups down into the bottoms and set aside to cool completely.

25. Step 25

    In a medium bowl, use an electric mixer to beat cream cheese and yogurt together until smooth.

26. Step 26

    In another bowl, stir together condensed milk and key lime juice, then add this mixture to the cream cheese blend, beating until well combined.

27. Step 27

    Divide the mixture in half, tinting one portion with green food coloring, and place each portion in separate resealable plastic bags.

28. Step 28

    For the crust of your key lime pie shooters, combine graham cracker crumbs, butter, and sugar.

29. Step 29

    Add a tablespoon of this mixture to the bottom of ten 2-ounce shooter glasses.

30. Step 30

    Snip a small corner from each bag of filling and fill each glass halfway with the white filling, tapping each glass on the counter to level the cheesecake.

31. Step 31

    Repeat the process with the green cheesecake mixture, then chill the filled key lime pie mini desserts in the refrigerator for at least 30 minutes.

32. Step 32

    Once everything is cool, cut the lemon pie bars and sprinkle them with powdered sugar.

33. Step 33

    Fill the cooled puff pastry cups with chocolate-hazelnut spread and crown each with a fresh raspberry.

34. Step 34

    Top the chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs for an extra touch of flair.

35. Step 35

    To create a stunning dessert board, arrange the cherry marshmallows around the edge of a large round platter.

36. Step 36

    Alternate the lemon pie bars and puff pastry cups inside the circle of marshmallows, placing the key lime mini desserts on the left side of the platter and the bowl of marshmallow-peanut butter-banana dip on the right.

37. Step 37

    Fill in any empty spaces with vibrant grapes, crisp apple slices, and juicy strawberries for a colorful and inviting presentation.

38. Step 38

    Enjoy the delightful array of flavors and textures that this dessert board offers!.