Game Day Victory Dessert Board


With some planning in advance, you can put out a really interesting and tasty selection of snacks for the big game. Even if your team doesn't win, celebrate anyway by eating this varied dessert board full of sweet treats.

Prep Time:
1 hr 40 mins
Cook Time:
1 hr
Additional Time:
8 hrs 30 mins
Total Time:
11 hrs 10 mins
18 servings


Cherry Marshmallows:

  • 1 tablespoon butter

  • cup confectioners' sugar, divided

  • 1 cup cold water, divided

  • 2 (1 ounce) packages unflavored gelatin (such as Knox®)

  • 1 ½ 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®)

Marshmallow-Peanut Butter-Banana Dip:

  • 1 (8 ounce) package reduced-fat cream cheese, softened

  • ½ cup creamy peanut butter

  • 1 (7 ounce) jar marshmallow cream

  • ½ ripe banana, mashed

  • ½ teaspoon vanilla extract

Lemon Pie Bars:

  • 2 ¼ cups all-purpose flour

  • ½ cup powdered sugar

  • 1 cup butter, softened

  • 4 eggs

  • 1 ½ cups white sugar

  • ½ cup lemon juice

  • 1 tablespoon lemon zest

  • 12 frozen puff pastry cups

Key Lime Pie Mini Dessert:

  • 1 (8 ounce) package reduced-fat cream cheese, softened

  • ½ cup low-fat vanilla Greek yogurt

  • ½ cup fat-free sweetened condensed milk

  • ¼ 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 tablespoon white sugar


  • 1 cup chocolate-hazelnut spread (such as Nutella®), or to taste

  • 12 fresh raspberries

  • 1 (7 ounce) can whipped cream, or as needed

  • 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


  1. Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.

  2. Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.

  3. Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.

  4. Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.

  5. Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.

  6. Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

  7. Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.

  8. Preheat the oven to 350 degrees F (175 degrees C).

  9. Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.

  10. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.

  11. Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.

  12. Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.

  13. Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.

  14. Bake in the preheated oven until golden brown and puffed, about 20 minutes.

  15. Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.

  16. Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.

  17. Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.

  18. Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.

  19. Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.

  20. Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

Cook's Notes:

The cherry marshmallows and lemon pie bars can be made in advance and stored in airtight containers at room temperature. The puff pastry cups can be baked the day before serving and stored in a zip-top plastic bag.

The marshmallow-peanut butter-banana dip can be made in advance and refrigerated. The filling for the key lime pies can be made the day before and refrigerated. Assemble the shooter glasses the following morning, excluding the garnish. Add your garnish ingredients right before serving.

Nutrition Facts (per serving)

881 Calories
41g Fat
118g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 881
% Daily Value *
Total Fat 41g 52%
Saturated Fat 18g 90%
Cholesterol 107mg 36%
Sodium 500mg 22%
Total Carbohydrate 118g 43%
Dietary Fiber 3g 9%
Total Sugars 76g
Protein 17g
Vitamin C 16mg 80%
Calcium 113mg 9%
Iron 3mg 16%
Potassium 282mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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