MyMixx Week 2: No-Bake Peanut Butter & Jelly Pie


No Bake Peanut Butter & Jelly Pie | Becca Bakes (

Week 2 of the MyMixx Challenge! To recap, I'm using the MyMixx feature and the weekly coupon guide within the StarMarket app to grocery shop and create a baked good each week. Almost every single item shown above was on sale and I was able to save over $26 this week - crazy! I got more comfortable with how the app works and shopped much faster this week. My anchor ingredient from MyMixx was the Keebler ReadyCrust Graham Pie Crust. After I saw PB&J were also on sale - I came up with a plan.

This No-Bake Peanut Butter & Jelly Pie starts with a layer of mixed berry Bonne Maman jam - something that I rarely splurge on and was happy to see on sale. Next comes a generous layer of no-bake peanut butter cheesecake. I love the consistency and taste of freshly ground peanut butter, but there's something nostalgic for me about some creamy Skippy. Last a whipped cream topping and a garnish of Reese's Puffs. I haven't had Reese's Puffs since I was growing up and seriously questioned how I ever got away with eating a bowl of sugar for breakfast. After chilling  for a several hours, i didn't quite get the defined layers I was looking for but the mess tasted excellent. I'm looking forward to MyMixx Week 3! 

No Bake Peanut Butter & Jelly Pie | Becca Bakes (
No Bake Peanut Butter & Jelly Pie | Becca Bakes (
No Bake Peanut Butter & Jelly Pie | Becca Bakes (
No Bake Peanut Butter & Jelly Pie | Becca Bakes (
No Bake Peanut Butter & Jelly Pie | Becca Bakes (
No Bake Peanut Butter & Jelly Pie | Becca Bakes (

Peanut Butter & Jelly Pie



  1. In the bowl of a stand-mixer, beat the cream cheese until smooth, about 1 minute
  2. Add the sweetened condensed milk and peanut butter and mix until smooth
  3. Add the vanilla extract and lemon juice
  4. By hand, gently fold in the cool whip until fully incorporated
  5. Spread the jam in the bottom of the pie crust, about 1/4" thick
  6. Spoon the no-bake peanut butter cheesecake filling over the jam being careful to maintain clear layers. I found spooning several large dollops of peanut butter filling and then spreading was the easiest method. Using an offset spatula helps as well.
  7. Allow pie to chill in the refrigerator for 2-3 hours
  8. In the meantime, pour heavy whipping cream into a chilled glass or metal bowl and beat until soft peaks form. Gradually add the powdered sugar until blended and then do the same with the vanilla extract until stiff peaks form. Place in fridge until ready to use, I recommend making this close to the time the pie is done chilling. 
  9. Spoon or pipe whipped cream topping over the chipped peanut butter & jelly pie
  10. Top with Reese's Puffs Cereal for garnish

Photos by: Zac Wolf Photography

No Bake Peanut Butter & Jelly Pie | Becca Bakes (

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

MyMixx Week 1: Salty, Crunchy, Sweet Gelato Sandwiches

Star Market MyMixx Experience | Becca Bakes (

Look at that haul, friends! I was able to save about $15 this week on groceries and baking supplies with the help of Star Market's new MyMixx feature. Over the course of the next four weeks, I'll be using the MyMixx feature to get recommended coupons based on the way I clip and shop.

The game plan is this:  I take these tailored recommendations and go at them Chopped-style, creating a baked good using only coupons and other items that are on sale that week. Below are my items used in week 1 (plus some paper towels because I am messy) to create Sweet, Crunch, Salty Gelato Sandwiches. 

My mission starred in the MyMixx app where I browsed through all coupons available since they don't have have data on my buying habits/interests. Pro: super easy to clip these coupons and they go right to a list for you to refer back to Con: if you click into one of the coupons to learn more about the product, it takes you back to the top of the list, not where you were in the list so I found myself re-scrolling a lot to get through to the bottom of the list.  

Once I had my "anchor ingredients" from MyMixx - Potato Chips, Chocolate Candy, and Gelato - I began to look for any complimentary or standard baking ingredients that would be on sale in the weekly ad section of the app. I loved that it was organized by department which made things easy to find. Within this area, I found flour, sugar, and butter were all sale - done and done. 

Once I got to Star Market, it was really easy to shop considering my list was right there in the app! While loitering in the eggs section, a friendly employee with an iPad came up to make sure I got the MyMixx coupon for $0.99 eggs. She also let me know the way I redeem my coupons is by giving your phone number to the cashier which is linked to my account.

At the register, I had to prompt the cashier with my phone number (womp.) but I guess it's still a new initiative for them too.  However, not even seconds later I saw the extra savings come right off my total! When I got to my car, I saw I already had an itemized email with my receipt outlining all of my savings - $14.88 overall! 

I'm excited for next week's MyMixx Challenge - but first I'll be snacking on some Salty, Crunch, Sweet Gelato Sandwiches! Here's now to get started with MyMixx for yourself:


Star Market MyMixx Experience | Becca Bakes (
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (

Salty, Crunchy, Sweet Gelato Sandwiches



  1. Preheat oven to 350 degrees F
  2. In a large bowl with a hand or stand mixer, cream together butter, white sugar, and brown sugar until smooth. Beat in eggs, one a time.
  3. Dissolve baking soda in 1 teaspoon of warm water and add to batter along with vanilla extract and salt.
  4. Stir in flour, one cup at a time, until fully incorporated
  5. Add chopped Nestle Crunch Bars and 1/2 cup of crushed Kettle Brand Sea Salt Potato Chips, gently stir until evenly distributed
  6. Measure out 3oz of dough and flatten a bit with your palms. Bake for 17 minutes or until edges are golden brown. Allow to cool completely
  7. Scoop 4oz of Breyers Vanilla Caramel Gelato Indulgences on one cookie and sandwich it between another. Very gently press together and be careful not to break the cookie. 
  8. Roll the sandwiches in remaining 1/2 crushed potato chips
  9. Wrap sandwich tightly in plastic wrap and freeze for 1-2 hours before enjoying! 
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

Fruity Pebbles Ice Cream Cones

Fruity Pebbles Ice Cream | Becca Bakes (

After transporting you back to back-of-the-box puzzles and Saturday morning cartoons with our Cereal Supreme Cake, it's probably best to live in that sugar-induced morning moment just a little bit longer. Although this ice cream is made with Fruity Pebbles the taste is eerily similar to my childhood favorite - Fruit Loops. Neither of which taste remotely like fruit. I remember slurping down that pink tinted milk at the bottom of my bowl. Cereal that sugary wasn't my norm and I sure as heck was going to take advantage of every last drop. The inspired leftover milk loses no integrity on "fruit" flavor when frozen and the crunch adds a nice balance of texture as munching on the cereal was half the fun in being allowed a box. It only seemed fitting to pair it with a cake cone , throw some confetti, and celebrate a simpler time for breakfast choices. 

Fruit Pebbles Ice Cream | Becca Bakes (
Fruit Pebbles Ice Cream | Becca Bakes (
Fruity Pebbles Ice Cream | Becca Bakes (

Fruity Pebbles Ice Cream Cones

Fruity Pebbles Milk Base

  • 2 cups fruity pebbles
  • 3-3/4 cups cold whole milk
  • 2 tablespoons light brown sugar, tightly packed
  • 1/4 teaspoon kosher Salt
  1. After measuring, crush the Fruit Pebbles with your hands and place in a large pitcher
  2. Pour the milk over the Fruity Pebbles and let steep for 20 minutes at room temperature
  3. Strain the mixture through a fine-mesh sieve, and collect all the milk in a medium bowl
  4. Whisk the brown sugar and salt into the milk until fully dissolved 

Fruity Pebbles Crunch

  • 2-1/2 cups Fruity Pebbles
  • 1/4 cup milk powder
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons butter, melted
  1. Heat the oven to 275 degrees F
  2. Pour the Fruity Pebbles in a medium sized bowl and crush them with your hands to 1/2 of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will allow the cereal to form small clusters
  3. Spread the clusters on a parchment lined (or Silpat lined) baking sheet and bake for 20 minutes.
  4. Cool the Fruity Pebbles Crunch completely before using in Fruit Pebbles Ice Cream
  5. You will only use about 1/3 of this recipe for the ice cream. Remainder will keep for 1 week in refrigerator or 1 month in freezer.

Fruity Pebbles Ice Cream

  • 1/2 teaspoon powdered gelatin
  • 1 recipe Fruity Pebbles Milk Base
  • 2/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk powder
  • 2 tablespoons glucose (or 1 tbsp corn syrup) 
  • 1 recipe Fruity Pebbles Crunch
  • Cake or sugar cones (optional)
  1. Bloom the gelatin
  2. Warm a little bit of the Fruity Pebbles Milk Base and whisk into the gelatin to dissolve. Whisk in the remaining Fruity Pebbles Milk Base, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated. A hand blender is a great tool for this step.
  3. Chill ice cream base in refrigerator for 30 minutes
  4. Pour the milk mixture through a fine-mesh sieve into your ice cream machine and freeze according to manufacturer's instructions.
  5. When transferring churned ice cream to container, layer the ice cream with the Fruity Pebbles Crunch, alternating as you go for a colorful and crunchy swirl throughout the scoop.

Photos by Zac Wolf Photography
Recipe Adapted from Momofuku Milk Bar Cookbook

Cereal Supreme Cake

Cereal Supreme Cake | Becca Bakes (

What was your favorite cereal growing up? My favorites included Kix, Life, and on special occasion Lucky Charms. Like most kids, I thoroughly enjoyed eating all marshmallows immediately and leaving the boring cereal bits to sink to the bottom; forgotten and soggy. These little freeze dried pastel bits were the inspiration for this Cereal Supreme Cake. I ordered 1lb of them and I can tell you I needed waaaaaaay less than 1lb. My 6 year old self would be very proud of my current stash of cereal mallows. The marshmallow mosaic does take patience, but is very worth it in the end. My favorite part is that a knife cuts easily through the marshmallows giving you clean slices of yummy breakfast cake. 

Genius pastry chef, Christina Tosi, inspired the cake flavor here. I replaced the milk in a classic vanilla cake recipe with her famous Cereal Milk made by steeping toasted cornflakes in milk to mimic the bottom-of-the-bowl sweetness. I figured a pink tone would be a cute nod to color milk turns when any "fruit" flavored cereal lingers too long in the bowl. This cake may or may not be part of a healthy balanced breakfast but it sure does look nice! 

Cereal Supreme Cake | Becca Bakes (
Cereal Supreme Cake | Becca Bakes (
Cereal Supreme Cake | Becca Bakes (

Cereal Supreme Cake

Cereal Milk

  • 50g cornflakes
  • 413g whole milk
  • 15g light brown sugar
  • 1 pinch kosher salt
  1. Heat the oven to 300 degrees F
  2. Spread the cornflakes on a parchment or Silpat lined sheet. Bake for 15 minutes until lightly toasted. Cool completely.
  3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
  4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. Using the back of a ladle or spoon, wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
  5. Whisk the brown sugar and salt into the milk until fully dissolved. 

Cereal Milk Cake

  • 1 stick unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 recipe cereal milk (above - or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3-5 drops of pink food coloring
  1. Preheat oven to 350 degrees. Spray three 6-inch round pans with cooking spray and line the bottoms with parchment.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes.
  4. Add eggs and beat well, scraping down sides of bowl as necessary.
  5. Reduce speed to low and gradually add flour mixture, beating until combined.
  6. Add milk, vanilla, and pink food coloring, and beat until just combined.
  7. Divide batter between pans and smooth tops. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 33 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely

Vanilla Buttercream

  • 1 stick unsalted butter, softened
  • 3.5 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  1. In the bowl of a stand mixer on medium speed, beat the butter until light and fluffy.
  2. Slowly add the powdered sugar 1/2-cup at a time until combined
  3. Add milk, vanilla, and salt
  4. Add more or less milk/powdered sugar until correct consistency is achieved


  • 3 layers of 6-inch Cereal Milk Cake, chilled
  • 1 recipe for Vanilla Buttercream (about 2-3 cups)
  • 2-3 cups marshmallow bits
  1. Assemble layers with a generous amount of frosting in between each
  2. Apply a "crumb coat" with a thin layer of buttercream and allow five minutes to set
  3. Apply a second thicker coat of buttercream and cover with a mosaic of marshmallow bits (yes, this takes a long time)
Cereal Supreme Cake | Becca Bakes (

Cereal Milk recipe from Momofuku Milk Bar
Cake recipe adapted from Martha Stewart
Marshmallow Bits from ($3.99 for 1lb!!)
Photos by: Zac Wolf Photography