Sand Volleyball Dessert Cups


Sand Volleyball Dessert Cups

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Cheer on Team USA while enjoying a patriotic volleyball-inspired dessert cup, layered with pudding, fresh berries and crushed cookies for the “sand”.

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Servings and Ingredients

Serves 8
¾ c. white vanilla flavor melting wafers
16 Hy-Vee pretzel sticks
Wilton red decorating icing, with round tip attached; for decorating
Wilton blue decorating icing with round tip attached; for decorating
1 (3.4-oz.) pkg. cheesecake flavor instant pudding and pie filling mix
2 c. cold Hy-Vee whole milk
1 c. thawed Hy-Vee frozen extra creamy whipped topping
1 (20-oz.) pkg. Crav’n Favor golden vanilla sandwich cookies double stuffed with vanilla crème, broken
½ c. Nabisco Teddy Grahams chocolate graham snacks
1 ½ c. chopped Basket & Bushel strawberries
1 ½ c. Basket & Bushel blueberries
8 white chocolate candy truffle balls

Things To Grab

  • Large baking sheet
  • Parchment paper
  • Microwave
  • Small microwave-safe bowl
  • Small silicone spatula
  • Small disposable pastry bag or sandwich-size resealable plastic bag
  • Scissors
  • Whisk
  • 2 medium bowls
  • Large silicone spatula
  • Food processor
  • Spoon
  • 8 (9-oz.) Simply Done clear plastic cups


  1. Line a large baking sheet with parchment paper; set aside. Microwave melting wafers in a small microwave-safe bowl on HIGH at 15-second intervals or until melted, stirring each time.

  2. Dip 2 pretzel sticks halfway into the melted mixture; shake off excess. Place 2 in. apart and parallel from each other on prepared baking sheet for volleyball net poles. Repeat with remaining pretzels.

  3. Transfer remaining melted mixture to a small disposable pastry bag or sandwich-size resealable plastic bag; seal bag and snip off tip of pastry bag or one corner of sandwich bag. Pipe melted mixture, vertically and horizontally, between each pair of pretzels to resemble a volleyball net. Let stand until set. Pipe U-S-A onto candy net with the red and blue decorating icing; let stand until completely dry.

  4. Meanwhile, whisk together pudding mix and milk in a medium bowl. Refrigerator for 5 minutes or until set. Gently fold in whipped topping; set aside.

  5. Place sandwich cookies and Teddy Grahams, in batches, in a food processor. Cover and pulse until finely ground. Toss together strawberries and blueberries in a medium bowl.

  6. To assemble, spoon ¼ cup of cookie crumbs in each of 8 (9-oz.) Simply Done clear plastic cups; spread evenly. Layer each with 3 Tbsp. pudding mixture, a heaping 1/3 cup berries, and 3 Tbsp. pudding. Top with remaining cookie crumbs; spread evenly. Cover and refrigerate up to 1 hour, if desired.

  7. To serve, insert a candy-coating net into the top of each dessert cup; add a truffle for the volleyball.

Nutrition facts


600 Calories per serving
1 each

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 15mg
  • Sodium: 460mg
  • Total Carbohydrates: 86g
  • Protein: 5g

Daily Values

Iron 10%
Calcium 15%
Vitamin D 6%
Potassium 4%

Recipe Source:

Hy-Vee Seasons