The Melting Pot Recipes

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Raspberry Lemonade BarsIngredients:- 1 cup all-purpose flour- ¼ cup powdered sugar- ½ cup cold butter, cubed- 1 cup gran...
06/06/2026

Raspberry Lemonade Bars
Ingredients:
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ cup cold butter, cubed
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 large eggs
- ¼ teaspoon baking powder
- ¼ cup raspberry preserves
- Fresh raspberries for garnish (optional)

Instructions:
Preheat oven to 350°F. Line an 8x8-inch pan with parchment. Combine flour and powdered sugar, cut in butter until crumbly, press into the pan, and bake 15 minutes. Whisk granulated sugar, lemon zest, lemon juice, eggs, and baking powder until smooth. Drop spoonfuls of raspberry preserves over the warm crust, then pour the lemon mixture on top. Bake another 20-25 minutes until set. Cool completely, then dust with powdered sugar and add fresh raspberries if desired.

Strawberry Pretzel SaladIngredients:- 2 cups crushed pretzels- ¾ cup butter, melted- 3 tablespoons sugar- 8 ounces cream...
06/05/2026

Strawberry Pretzel Salad
Ingredients:
- 2 cups crushed pretzels
- ¾ cup butter, melted
- 3 tablespoons sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces frozen whipped topping, thawed
- 1 package (6 ounces) strawberry gelatin
- 2 cups boiling water
- 16 ounces frozen sliced strawberries, thawed

Instructions:
Preheat oven to 350°F. Mix pretzels, butter, and sugar; press into a 9x13-inch pan. Bake 10 minutes, then cool. Beat cream cheese and powdered sugar, fold in whipped topping, and spread over the cooled crust. Dissolve gelatin in boiling water, stir in strawberries, and let cool until slightly thickened. Pour over the cream layer. Refrigerate for at least 4 hours until set.

Banana Pudding CupcakesIngredients:- 1 box yellow cake mix, plus ingredients to prepare it- 1 box (3.4 ounces) instant b...
06/05/2026

Banana Pudding Cupcakes
Ingredients:
- 1 box yellow cake mix, plus ingredients to prepare it
- 1 box (3.4 ounces) instant banana cream pudding mix
- 1 cup cold milk
- 8 ounces frozen whipped topping, thawed
- 12 vanilla wafer cookies, crushed, plus whole wafers for garnish
- 1 banana, sliced

Instructions:
Bake the cupcakes according to the cake mix directions and let them cool completely. Whisk the pudding mix and milk together, then fold in the whipped topping. Core a small hole in the center of each cupcake. Fill the holes with banana pudding, then pipe the remaining pudding on top. Garnish with a vanilla wafer, banana slice, and sprinkle of crushed wafers. Keep refrigerated until serving.

Southern Style Banana Split CakeIngredients:- 2 cups graham cracker crumbs- ½ cup butter, melted- 16 ounces cream cheese...
06/05/2026

Southern Style Banana Split Cake
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 bananas, sliced
- 1 can (20 ounces) crushed pineapple, drained
- 1 container (8 ounces) frozen whipped topping, thawed
- ¼ cup chocolate syrup
- ¼ cup chopped nuts
- Maraschino cherries for garnish

Instructions:
Combine graham crumbs and butter, press into a 9x13-inch dish. Beat cream cheese, powdered sugar, and vanilla until smooth; spread over the crust. Layer banana slices over the cream cheese, then the crushed pineapple. Spread whipped topping evenly over the top. Drizzle chocolate syrup, sprinkle with nuts, and dot with cherries. Chill for at least 4 hours or overnight.

Strawberry Peach CobblerIngredients:- 3 cups sliced fresh peaches- 2 cups sliced fresh strawberries- ¾ cup granulated su...
06/05/2026

Strawberry Peach Cobbler
Ingredients:
- 3 cups sliced fresh peaches
- 2 cups sliced fresh strawberries
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice

For the topping:
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup cold butter, cubed
- ¼ cup milk
- 1 egg, beaten

Instructions:
Preheat oven to 375°F. Toss peaches, strawberries, sugar, cornstarch, and lemon juice in a 2-quart baking dish. In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly, then stir in milk and egg until a dough forms. Drop spoonfuls over the fruit. Bake 35-40 minutes until golden and bubbly. Serve warm.

Berries and Cream TrifleIngredients:- 1 store-bought pound cake, cubed- 2 cups sliced strawberries- 1 cup blueberries- 1...
06/05/2026

Berries and Cream Trifle
Ingredients:
- 1 store-bought pound cake, cubed
- 2 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (8 ounces) cream cheese, softened
- ¼ cup granulated sugar

Instructions:
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. In a separate bowl, beat the cream cheese and granulated sugar until smooth, then fold in the whipped cream. In a large trifle dish, layer one-third of the pound cake cubes, then a third of the mixed berries, and a third of the cream mixture. Repeat the layers two more times, ending with cream and a few beautiful berries on top. Chill for at least 1 hour before serving.

No-Bake Cherry Dump CakeIngredients:- 1 can (21 ounces) cherry pie filling- 1 prepared angel food cake, torn into bite-s...
06/05/2026

No-Bake Cherry Dump Cake
Ingredients:
- 1 can (21 ounces) cherry pie filling
- 1 prepared angel food cake, torn into bite-size pieces (about 6 cups)
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 8 ounces frozen whipped topping, thawed
- Chocolate shavings for garnish

Instructions:
In a large bowl, whisk pudding mix and milk for 2 minutes until thickened. Fold in the whipped topping. In a trifle dish or 9x13-inch pan, spread half the cake pieces. Top with half the cherry pie filling, then half the pudding mixture. Repeat layers, ending with pudding. Garnish with chocolate shavings. Refrigerate for at least 2 hours before serving.

Raspberry Lemonade BarsIngredients:- 1 cup all-purpose flour- ¼ cup powdered sugar- ½ cup butter, cold and cubed- 1 cup ...
06/05/2026

Raspberry Lemonade Bars
Ingredients:
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ cup butter, cold and cubed
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 large eggs
- ¼ teaspoon baking powder
- ¼ cup raspberry preserves
- Fresh raspberries for garnish (optional)

Instructions:
Preheat oven to 350°F. Line an 8x8-inch pan with parchment. Combine flour and powdered sugar, then cut in butter until crumbly. Press into the pan and bake for 15 minutes. Whisk granulated sugar, lemon zest, lemon juice, eggs, and baking powder until smooth. Drop spoonfuls of raspberry preserves over the warm crust, then pour the lemon mixture on top. Bake another 20-25 minutes until set. Cool completely, dust with powdered sugar, and top with fresh raspberries if desired.

Oreo Icebox CakeIngredients:- 3 cups heavy whipping cream- ½ cup powdered sugar- 1 teaspoon vanilla extract- 2 packages ...
06/05/2026

Oreo Icebox Cake
Ingredients:
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 packages (14.3 ounces each) Oreo cookies

Instructions:
In a large bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread a thin layer of whipped cream on the bottom of a 9x13-inch dish. Dip each Oreo cookie quickly in milk (optional), then arrange a single layer over the cream. Spread one-third of the whipped cream over the cookies. Repeat layers twice more, ending with whipped cream. Crush a few extra cookies and sprinkle on top. Cover and refrigerate for at least 6 hours or overnight before serving.

Red Velvet Cheesecake Brownie BitesIngredients:- 1 box red velvet cake mix- ½ cup vegetable oil- 2 large eggs- 8 ounces ...
06/05/2026

Red Velvet Cheesecake Brownie Bites
Ingredients:
- 1 box red velvet cake mix
- ½ cup vegetable oil
- 2 large eggs
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Grease a mini muffin pan. Mix cake mix, oil, and 2 eggs until combined. Press a tablespoon of batter into each cup. Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Spoon a small amount of the cheesecake mixture onto each brownie and swirl with a toothpick. Bake for 12 to 14 minutes. Cool in the pan before removing.

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138 Main Street #1018 East Rockaway
Manhattan, NY
11518

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