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Festive Treats for the 4th of July

July 1, 2024


Team LIY

*slow chant* U-S-A! U-S-A! Someone throw hot dogs on the grill and queue up Toby Keith, it’s America’s birthday and we’re ready to party! In the spirit of the celebration, we rounded up a few tried & true red, white, and blue treats that are perfect for your 4th of July festivities – Uncle Sam approved. 😉 Here are 5+ festive treats for the 4th of July!

Fruit Pizza

4th of July Fruit Pizza


  • 16.5 oz Pillsbury refrigerated sugar cookie
  • 8 oz Cream Cheese, softened
  • 1/3 Cup Sugar
  • 1/2 tsp Vanilla
  • 1/4 Cup Orange juice
  • 2 Tbsp Water
  • 1 Tbsp Lemon juice
  • 1 1/2 tsp Cornstarch
  • Strawberries, blueberries, any fruit desired!


  1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Place cookie dough in pan and press dough evenly in bottom of pan. Bake 12 to 14 minutes or until golden brown. Cool completely, at least 30 minutes.

  2. In a small bowl, beat the cream cheese, sugar and vanilla with an electric mixer on medium speed until fluffy and mixed well. Spread mixture over the cooled cookie crust. Arrange the fruit over the cream cheese mixture.

  3. In a saucepan, bring the orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly until thickened [about 2 minutes]. Let cool a few minutes, and then brush completely over the fruit. Chill. Store in refrigerator. Enjoy!

Strawberry Whip

Heavenly Strawberry Whip

An impressive looking and tasting dessert, ready in 10 minutes!

Course Dessert
Keyword angel food cake, cheesecake, dessert, strawberry
Prep Time 10 minutes
Servings 20
Author Team LIY


  • 1 Angel Food Cake
  • 8 Oz Cream Cheese Softened
  • 1/3 Cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 16 Oz Cool Whip 2 Standard Size Containers or 1 Large
  • 16 Oz Strawberries Standard Container


  1. Cut prepared Angel Food Cake into cubes

  2. Mix softened Cream Cheese, Powdered Sugar, Vanilla Extract, Lemon Juice and 8 Oz of Cool Whip.

  3. Chop Strawberries into bite size pieces.

  4. Add to pan in layers: Angel Food Cake, Cream Cheese Mixture, Remaining Cool Whip, Strawberries. Chill and serve!

Frozen Yogurt Bark

Frozen Yogurt Bark


  • 32 oz Vanilla Yogurt
  • 16 oz Strawberry Yogurt
  • Sliced strawberries
  • Blueberries
  • Granola


  1. Line baking sheet with parchment paper

  2. Spread vanilla yogurt evenly on baking sheet

  3. Layer strawberry yogurt evenly over vanilla yogurt

  4. Top with berries

  5. Sprinkle with granola

  6. Freeze overnight

  7. Break into pieces

  8. Enjoy!

Fruit Dip

Pro Tip: Use red + blue fruit for a festive touch!

Best Fruit Dip (with dairy free option!)

Fruit is already yummy, but pair it with this dip and it's elevated for a gathering and the whole bowl will be GONE! So simple but so good!

Prep Time 5 minutes


  • 8 oz cream cheese (use Tofutti for dairy free version) softened to room temperature
  • 7 oz marshmallow fluff
  • 1 tsp vanilla extract


  1. Beat cream cheese (or dairy free option), marshmallow fluff and vanilla until smooth.

  2. Serve with your favorite fruit, graham crackers, pretzels, etc.

Recipe Notes

Recipe compliments of: https://glitterinc.com/one-epic-fruit-dessert-board-our-favorite-dairy-free-marshmallow-cheesecake-dip/

Strawberry Salsa

Strawberry Salsa


  • 2 Kiwis, peeled and diced
  • 2 Apples, peeled and diced
  • 16 oz Strawberries, diced
  • 8 oz Raspberries
  • 2 Tbsp White Sugar
  • 1 Tbsp Brown Sugar
  • 3 Tbsp Strawberry Fruit Preserves
  • 1 Bag Cinnamon Pita Chips


  1. In a large bowl, combine strawberries, kiwis, raspberries, apples, sugars, and fruit preserves.

  2. Cover and chill in the refrigerator.

  3. Serve with Cinnamon Pita Chips! Enjoy!

  4. Recipe Note: This is best to make and serve the same day if possible to keep the apples from browning!

Strawberry Baked Oatmeal

5 from 1 vote

Strawberry Baked Oatmeal

A quick, easy and healthy breakfast to throw together and keep in the refrigerator for the week.

Course Breakfast
Keyword breakfast, healthy, oatmeal, strawberry
Prep Time 8 minutes
Cook Time 35 minutes
Servings 6
Author Team LIY


  • 1/2 C Fat Free Vanilla or Plain Yogurt
  • 2 Eggs
  • 1/2 C Milk
  • 1/2 t Vanilla
  • 1/4 t Salt
  • 1 t Baking Powder
  • 3 C Quick Oats
  • 1/4 C Brown Sugar Packed
  • 3/4 t Cinnamon
  • 1/8 t Nutmeg
  • 1 C Strawberries Chopped


  1. Preheat oven to 350 degrees. Spray 9×9 pan.

  2. Mix together Yogurt, Eggs, Milk and Vanilla.

  3. Add Salt, Baking Powder, Oats, Brown Sugar, Cinnamon and Nutmeg. Stir to combine.

  4. Stir in chopped Strawberries. Pour into prepared 9×9 pan, bake for 35 minutes

  5. Optional: Serve with fat free yogurt and fresh strawberries.

  6. Store leftovers in the refrigerator.

Red, White & Blue Rice Krispies

Red, White and Blue Rice Krispies


  • 1.5 T Butter
  • 3 T Peanut Butter
  • 1 package marshmallows
  • Red & Blue Food Coloring
  • 6 C Rice Krispies
  • 1 C Red, White, and Blue M&Ms
  • Star Shaped Cookie Cutter [optional]


  1. Grease 8×11 baking dish with butter or cooking spray.

White Layer

  1. Microwave in large glass bowl, stirring every 30 seconds: 1/2 T butter, 1 T peanut butter, 13 marshmallows. Once melted, stir in 2 C Rice Krispies. Set aside to cool slightly.

Blue Layer

  1. Microwave in large glass bowl, stirring every 30 seconds: 1/2 T butter, 1 T peanut butter, 13 marshmallows. Once melted, stir in a few drops of blue food coloring. Stir in 2 C Rice Krispies. Press firmly into pan. This will be your first layer!

White Layer

  1. Once slightly cooled, stir in 1 C Red, White, and Blue M&Ms. Press firmly into pan on top of blue layer.

Red Layer

  1. Microwave in large glass bowl, stirring every 30 seconds: 1/2 T butter, 1 T peanut butter, 13 marshmallows. Once melted, stir in a few drops of red food coloring. Stir in 2 C Rice Krispies. Press firmly into pan on top of white layer. Let cool until set, 15-20 minutes.

  2. Slice and enjoy OR flip treats out onto cookie sheet and cut with star shaped cookie cutter (molding with hands to correct shape if necessary).

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