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Little Debbie Pumpkin Patch

October 31st, 2017

Celebrate Fall with a cute and tasty Little Debbie Pumpkin Patch Trifle. My table is set and ready to welcome my guests to the annual Fall party. I love all things pumpkin and this easy throw-it-together dessert will take no time for you to whip up.

I like desserts that can be made ahead of time, I always seem to be running on empty by the time dessert rolls around. Thanks to Little Debbie's Fall inspired treats, I was able to develop a cute, Fall themed trifle that makes everyone giddy with excitement.

 This scrumptious layered Fall dessert has moist, vanilla Little Debbie Fall Party Cakes followed by cold and creamy, candy corn colored puddings, a layer of tender chocolate cake and decorated with Little Debbie Pumpkin Brownies to make the cutest pumpkin patch!

Pumpkin Patch Trifle


  • 1 box of Little Debbie Fall Party Cakes, Vanilla
  • 1 box of Little Debbie Pumpkin Brownies
  • 1 box of chocolate cake mix, prepared according to directions on box
  • 2 boxes of vanilla instant pudding mix
  • 1 box of white chocolate instant pudding mix
  • 6 cups of milk (for pudding)
  • orange and yellow food coloring
  • bamboo skewers to hold pumpkins in place
  • pumpkin candy
  • Fall colored sprinkles


  • Prepare boxed cake mix according to the package directions. Bake cake in a 9x13 pan and allow to cool. Crumble cake using a fork and set aside.
  • Prepare instant puddings in 3 different bowls. 1 box of instant pudding mixed with 2 cups of cold milk and set aside to firm up.
  • Leave white chocolate pudding alone and set to the side (this will stay white).
  • Color each of the vanilla puddings, place a fair amount of yellow food coloring in one bowl of vanilla pudding and orange food coloring in the other. Mix each of the puddings well.
  • In a large trifle bowl, crumble the entire box of Little Debbie Fall Party Cakes.
  • Next, pour the yellow pudding on top of the crumbled, vanilla Fall Party Cakes.
  • Followed by a layer of the orange pudding and then white (this should resemble candy corn).
  • For the top layer of the trifle, crumble the baked chocolate cake. Be sure to cover all of the pudding so the top looks like dirt.
  • Skewer each of the Little Debbie Pumpkin Brownies from the bottom and place in the trifle bowl.
  • Place pumpkin candies and Fall colored sprinkles around the "dirt" cake.
  • Keep trifle cold if making overnight. Otherwise, it is fine sitting the dessert on the table for a couple of hours.

Berry Brownie Fro-Yo Cups

September 6th, 2017

I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I love handing the girls a treat that is made up of fruit and yogurt. These Berry Brownie Fro-Yo Cups are made with fresh fruit, vanilla yogurt, and Little Debbie Mini Brownies! Quite honestly, in addition to my Fro-Yo cups serving as a dessert,  I am content when my girls grab a Berry Brownie Fro-Yo cup for breakfast or a midday snack.

This recipe is simple and quick to put together. Berry Brownie Fro-Yo cups are also adaptable with different flavors of fruits, yogurts, nuts, or Little Debbie minis. I love knowing my girls can head to the freezer in the rush of our morning schedule and grab something easy and satisfying on the way to school!

Berry Brownie Fro-Yo Cups

Servings: 8-10 standard cupcake size


  • 2 cups vanilla yogurt (or your favorite flavor)
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, sliced
  • 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip or Blueberry Mini Muffins
  • Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option


  • In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated.
  • Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined.
  • Line a standard-size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat.
  • Scoop yogurt mixture into prepared paper liners almost to the very top.
  • Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.
  • Freeze at least 8 hours until frozen solid through the center.
  • Take out of freezer when ready to eat!

Posted by Jill Sito | Topic: |Recipe Creations|  | Category: Recipe Creations

I always seem to have an abundance of Little Debbie Mini Muffins in the pantry. My daughters do eat them almost every day for breakfast. They are so simple to grab and go, and they are tasty, too. I wanted to surprise the girls after their first successful week of school, so I headed to the cupboards to see what I could whip up.

My girls love my ooey-gooey, 7-ingredient brownies, and they also love Little Debbie Chocolate Chip mini muffins. I whipped up the brownie batter and dropped frozen Little Debbie Mini Muffins into the center, and then baked! They are a perfect mash-up dessert. Tender, rich and decadent brownie cups hiding a sweet chocolate chip Mini Muffin surprise in the center. I also topped these adorable little dessert cups with vanilla buttercream, chocolate ganache, and a Little Debbie Mini Muffin for garnish.

They are a perfect mash-up dessert. Tender, rich and decadent brownie cups hiding a sweet chocolate chip Mini Muffin surprise in the center. 

Juliana Evans

Chocolate Chip Mini Muffin Stuffed Brownie Cups



  • Preheat oven to 350 degrees and fill cupcake pan with paper liners. Spray liners with nonstick spray to keep the brownies from sticking. Be sure the Little Debbie Mini Muffins have been frozen solid to prevent browning in the oven.
  • In a microwaveable bowl, melt butter and then add in sugar and cocoa powder. Mix until all ingredients are well combined.
  • Stir in eggs, salt and then vanilla.
  • Finally, add in the flour.
  • Pour brownie batter into each lined cupcake pan, about 3/4 of the way full.
  • Gently press a frozen Little Debbie Mini Muffin into the center of each filled liner.
  • Bake 20-24 minutes until edges are slightly crisp.
  • The mini muffins will sink down a bit while cooling.


  • You can use store-bought vanilla buttercream frosting or prepare your own. Refer to this link for my vanilla buttercream frosting recipe.
  • Place an additional Little Debbie Mini Muffin on top of buttercream frosting.
  • Drizzle chocolate ganache, fudge, or sauce over the top of buttercream frosting.

Posted by Jill Sito | Topic: |Recipe Creations|  | Category: Recipe Creations


August 15th, 2017

Weddings create those unforgettable moments to celebrate the ties that bind us together. Here’s to family, friends and Fancy Cakes!

Posted by Jill Sito | Topic: |Events|  | Category: Events

Blueberry Crunch

August 14th, 2017

It's almost time for school, which means getting my 4 little girls out of the house, fed and dressed in a somewhat chaotic manner.

I love easy, grab-and-go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry. My little girls can gobble up a pack in no time, and I do not mind them eating these tasty mini muffins on the go. Some days I do try to convince the girls to eat a bowl of oatmeal, yogurt or grits, and it sometimes isn't an easy task. To tempt their taste buds, I love making my Blueberry Mini Muffin Crunch as a breakfast topping.

Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together, and your oven does most of the work. I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries...Maybe even a few chocolate chips!

I love easy, grab and go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry.

Juliana Evans

Blueberry Mini Muffin Crunch



  • Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  • Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake 30-45 minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly.
  • Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely.
  • Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy mini muffin pieces.
  • Top oatmeal, yogurt, grits or even ice cream with your new crunchy treat!

Posted by Jill Sito | Topic: |Recipe Creations|  | Category: Recipe Creations

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