Last Minute 4th of July Desserts

A guest blog post by Onward Travel’s summer intern, Caitlin Sweeney, Cornell SHA ’19


4th of July is here people! If you’re anything like me, you waited for the absolute last minute to confirm your holiday plans. No need to stress, we’ve got 4 easy to make desserts that are sure to be a hit at any BBQ, outing, camping trip, or event. Hope you enjoy them as much as my family does!


Individual Berry Trifle

This dish is easy to make and travel. This is a colorful versatile dish that everyone will love! Kids can help join in and stack their own creations. I used mason jars because they’re durable and can be sealed for easy travel.


  • Red and blue fruits
  • Heavy whipping cream
  • Vanilla extract
  • Sugar
  • Cake

You can use any fruit, but for this I used raspberries, strawberries, and blueberries. Make sure to wash them before you use them!

You can use store-bought whipped cream, but I decided to make my own. Just mix ½ cup of sugar with 16 oz of heavy whipping cream and a teaspoon of vanilla extract. Beat with an electric hand mixer until stiff peaks are formed.

For the cake I used Sara Lee pound cake cut up into small cubes. Stack your ingredients in any order you would like and enjoy!


Chocolate Covered Pretzels

These sweet and salty treats are fun to make, and even more fun to eat!


  • Pretzel Rods
  • White Chocolate
  • Sprinkles
  • Food Coloring
  • Parchment paper

Take your white chocolate and separate it into 3 microwave safe dishes. Microwave for 30 seconds and stir, repeat until the chocolate is melted. Once the chocolate is melted, add red food coloring to one bowl, and blue food coloring to another.

Spread a piece of parchment paper on the countertop and lay out pretzel rods.

Decorate the pretzels with the different colors in any design you would like! These are fun for kids to decorate with sprinkles. Let cool on the parchment paper for 20 minutes. (You can freeze them as well if they’re going to be traveling so they don’t melt as quickly) Enjoy!


Frozen Watermelon Pops

These are healthy but sweet treats for hot sunny days. These pops are a twist on the classic watermelon, but will still keep you hydrated!


  • Watermelon
  • Pop Rocks
  • Cookie Cutter
  • Wooden Sticks

Cut your watermelon into 1-inch-thick rings. Lay flat and press your favorite shaped cookie cutters into the watermelon. Lay the watermelon cuts on a baking sheet and skewer them with wooden sticks.

Feel free to add fruits to the wooden stick holding the watermelon. Let the watermelon freeze in the freezer for at least 2 hours. Once they are frozen, garnish with pop rocks for a poppin’ surprise!


Patriotic Rice Krispie Treats

These red white and blue marshmallow desserts are a classic, and are sure to be a hit!


  • Rice Krispies cereal
  • Marshmallow
  • Butter
  • Parchment paper
  • Cookie Cutter
  • Food coloring

Mix 1 tablespoon of butter with 3 cups of marshmallows. For a quick way to make treats you can separate into 3 bowls and microwave the marshmallows. (if you have more time I prefer to melt the marshmallows on the stovetop) Microwave for 30 seconds at a time, marshmallows will puff up and begin to melt. Take them out of the microwave and add blue and red food coloring to two of the bowls.

Mix 1 cup of Rice Krispies into each bowl of melted marshmallow. Grease a wooden spoon and delicately incorporate the Krispies into the marshmallow, be careful not to crush the Krispies.

Once the Krispies are incorporated, flatten the three colors onto a piece of parchment paper.

Make sure to work with the treats while they are still hot and easy to reshape. If the treats get too hard and brittle, stick them in the microwave for 10 seconds. Take the cookie cutter and cut the pattern in each of the colors. Stack the 3 colors on top of each other to create a patriotic dessert. Flatten the remaining colors and repeat until all of the Krispies are shaped. Enjoy!!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *