PEEPS® Giant Easter Dessert Charcuterie Board                            
Servings: 5
Ingredients
  • mini brownies:
  • pam® original no-stick cooking spray
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 (27-ounce) package (18.3 oz each) duncan hines® chewy fudge brownie mix
  • 1/4 cup water
  • strawberry cake:
  • 1 (27-ounce) package (15.25 oz each) duncan hines® signature strawberry supreme cake mix
  • 3 eggs
  • 1 cup water
  • 5 1/2 tablespoons vegetable oil
  • cake truffles:
  • 1 container (16 oz each) duncan hines® classic vanilla creamy home-style frosting, divided
  • 1 (27-ounce) package (12 oz each) semisweet chocolate morsels
  • 1 teaspoon vegetable oil
  • rainbow sprinkles
  • fruit dip:
  • 1/4 pound cream cheese, softened
  • 1 pound fresh strawberries
  • 1 pound seedless grapes
  • 2 bags (1 oz) angie's boomchickapop® sweet and salty kettle corn
  • 2 cups pretzels
  • 1 (27-ounce) package (10 oz each) candy-coated chocolate pieces
  • 1 (27-ounce) package (10 oz each) jelly beans
  • 1 (27-ounce) package (18 oz each) mini candy coated chocolate easter eggs
  • 2 pkgs (10 count) peeps® marshmallows chicks
  • 2 pkgs (10 count) peeps® marshmallows bunnies
Directions
BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil, and 1/4-cup water until blended, about 50 strokes. Divide evenly into mini muffin pan. Bake 20 minutes. Cool ten minutes, remove from pan, and cool completely on wire rack.
STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners. Spray a 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup water, and 1/3-cup vegetable oil in a huge bowl with a power mixer until blended, about 30 seconds. Beat on medium speed for 2 minutes.
Divide half of the cake batter evenly into mini muffin cups, filling about 3/4ths full. Pour remaining batter into a 9x13-inch pan. Bake 14 to 17 minutes, until a toothpick inserted in centers, comes out clean. Cool completely.
CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in a large bowl and stir in 1/2-cup frosting. Roll into balls, put on a waxed paper-lined baking sheet. Freeze until firm, about thirty minutes.
Pour chocolate chips and 1 teaspoon oil into a huge microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth.
Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and tap gently to let excess drip off. Put on the baking sheet. Decorate with sprinkles. Freeze ten minutes, until chocolate is defined.
FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended. Frost mini strawberry cupcakes with remaining vanilla frosting.
Build and style dessert charcuterie board with fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels, and PEEPS® Marshmallow Chicks and Bunnies. Replenish the Easter dessert board as needed.