Bubblegum Cloud Slice Dessert

Few desserts bring smiles quite like this pastel-hued Bubblegum Cloud Slice Dessert. Dreamy and fluffy with a playful pop of flavor, this treat is perfect for celebrations or whenever you want to spark some nostalgia.

I love pulling out this recipe for family birthdays or summer evenings when something whimsical is in order. My nieces ask for this every time I visit and it always disappears in minutes. It is sweet without being overwhelming and those chewy marshmallows on top add a fun texture.

Ingredients

• Crushed graham crackers: These create a perfectly crunchy base Choose your favorite or use digestive biscuits for a lighter spin
• Unsalted butter: The key to holding the crust together Go for a fresh high quality butter for best flavor
• Granulated sugar: Balances the base with just a touch of sweetness
• Whipped cream: Gives the filling its light and airy feel Choose freshly whipped or a rich coconut cream if avoiding dairy
• Bubblegum yogurt: This brings the signature flavor Vanilla yogurt is a mellow swap that still works beautifully
• Bubblegum extract: Turns the flavor up a notch Look for food grade extract for the most authentic taste
• Gelatin: Sets the filling Do not skip If making vegetarian use agar agar instead just follow package instructions
• Powdered sugar: Adds silkiness to the creamy layer Sift first to keep it lump free
• Mini marshmallows: Add clouds of chewy texture to every bite Seek out soft ones for easy slicing
• Colorful sprinkles: Bring instant joy and a festive look Pick rainbow or pastel mixes for extra whimsy
• Fresh mint leaves: Optional but the little green flecks make it extra pretty Choose unblemished leaves for best presentation

Instructions

Prepare the Base:

In a large mixing bowl add the crushed graham crackers melted butter and granulated sugar. Mix with a fork or your hands until every crumb looks moistened and the texture feels like damp sand.

Press into Pan:

Spoon the crumb mixture into a greased 9x9 inch baking pan. Use the back of a measuring cup or clean hands to press the mixture down firmly making sure it covers the bottom in an even layer.

Chill:

Slide the pan into the fridge to set the crust. Even five minutes while you get the next steps going helps it firm up and prevents a crumbly base.

Make the Filling:

Sprinkle the gelatin over three tablespoons of warm water in a small bowl. Let it stand until the granules absorb the water and swell up usually three minutes. Stir gently until fully dissolved and smooth.

Mix Cream and Yogurt:

Pour the whipped cream or coconut cream into a large bowl. Add the bubblegum yogurt bubblegum extract and sifted powdered sugar. Whisk or use a mixer until light creamy and lump free.

Add Gelatin:

Once dissolved pour the gelatin into the cream mixture. Gently fold together with a spatula taking care not to deflate the airy texture.

Assemble the Dessert:

Retrieve the chilled baking pan and pour the filling over the crust. Spread it out smoothly so it reaches all edges. The top should look fluffy and evenly pink.

Chill Again:

Return to the fridge and let set for at least one hour or until set and springy when lightly touched.

Add the Toppings:

Scatter mini marshmallows all over the top. Add colorful sprinkles pressing some in gently. Hold off on the mint leaves until just before serving.

Garnish:

If using fresh mint add a few leaves for a pretty finish. Arrange so every slice gets a hint of green.

Slice and Enjoy:

With a sharp knife cut into squares wiping the blade between cuts. Serve chilled and watch faces light up at first bite.

Every time I make this dessert people marvel at the color and velvety texture. My favorite part is watching my family’s faces when they discover the playful marshmallows nestled on top. The combination of tangy yogurt and creamy filling is unlike any other treat we serve.

Storage tips

This dessert keeps best refrigerated tightly covered slices stay fresh for up to three days. For longer storage freeze individual squares on a baking sheet then transfer to a sealed container. Thaw overnight in the refrigerator and enjoy chilled for the best texture.

Ingredient substitutions

If bubblegum extract is hard to find double up on the bubblegum yogurt or go for strawberry or watermelon yogurt for a similar burst of flavor. Agar agar replaces gelatin perfectly for vegetarians just adjust as the package directs. Coconut cream is an easy swap to make this treat fully dairy free.

Serving suggestions

Bring this to children’s parties summer picnics or festive baby showers. I love pairing each slice with a tall glass of cold milk or sparkling pink lemonade. If you want to add extra flair try scattering some edible glitter across the top right before serving.

Cultural and historical context

Playful and pastel no bake desserts have delighted families since the 1950s inspired by gelatin treats and refrigerated cakes. This recipe channels that same nostalgic spirit but moves a touch lighter thanks to the whipped cream and yogurt base. Think of it as a love letter to childhood summers spent chasing the ice cream truck.

Seasonal Adaptations

Layer with fresh strawberry slices for summer. Swap in peppermint extract for a wintertime twist. Top with edible flower petals during spring for an elegant presentation. Bubblegum cloud slices bring a touch of magic to any occasion. I have seen them brighten even the rainiest afternoon.

Success Stories

This dessert was the grand finale at my last family birthday supper and disappeared in no time. My friend’s little ones love helping add the sprinkles and every guest always asks for the recipe. It truly is a showstopper for all ages.

Freezer meal conversion

You can easily freeze an entire pan of this dessert. Let it set fully then cut into desired portions and wrap each tightly in plastic or reusable wraps. When ready to enjoy thaw gently in the fridge and serve when cold and creamy.

Bubblegum Cloud Slice Dessert turns any gathering into a playful celebration. Chill and serve for instant delight!

Recipe Q&A

→ How do I make the base extra crunchy?

Use well-crushed graham crackers and firmly press the mixture into the pan. Chilling ensures a crisp layer.

→ Can I substitute the bubblegum yogurt?

Yes, vanilla yogurt works well and a bit of extra bubblegum extract helps maintain the unique flavor.

→ What can I use instead of gelatin?

Agar-agar powder serves as an excellent vegetarian alternative and sets the filling just as well.

→ How long should the dessert chill?

At least 60 minutes in the refrigerator helps the filling set and makes slicing easier.

→ How should I store leftovers?

Keep any extra slices covered and refrigerated for up to three days to maintain freshness and texture.

→ Can I make it dairy-free?

Substitute coconut cream for whipped cream and use a dairy-free yogurt for the filling base.