Melissa Elsmo

Junk Food Cereal Cake (makes about 12 servings)

Celebrate cereal with this  delicious ode all the best breakfast cereals form your childhood-AKA the ones your mother would never let you eat! My mom only made an exception to her “no sugared cereal” rule when our family took a vacation. Our getaways meant my brother and I could pick up a package of assorted mini-cereals. Our vacation breakfasts were the  sugar-laden, blue-pebble-filled, frosted-flaky stuff of childhood dreams! My mom couldn’t help herself and kept tossing sliced bananas on top of our fruity-loops. This freezer cake celebrates all the flavors of my splurge worthy childhood vacation meals with a little bit of banana to make you feel better about yourself!


  • 1 box of crunchy peanut butter granola bars, crushed
  • 1/4 Cup sugar
  • 4 Tablespoons butter, melted
  • 2 (8-ounce) packages of cream cheese
  • 1/3 Cup milk
  • 1 (3-ounce) package instant banana pudding mix
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1-2 bananas, peeled and thinly sliced
  • 3 Cups mixed sweetened cereals 


Spray a 9 x 12 glass baking dish with non-stick spray. Mix the crushed granola bars with the sugar and butter. Press the crumbs into the bottom of the prepared pan and top with the sliced bananas. Set aside while you prepare the filling.

Whip the cream cheese in the bowl of a stand mixer or with an electric hand mixer until soft. Gradually whip in the milk until fully incorporated. Add the pudding mix to the bowl and whip slowly at first and then on high until fully mixed. Pour the sweetened condensed milk into the cream cheese mixture in a slow and steady stream until fully mixed and smooth. Gently fold in the whipped topping by hand using a rubber spatula until filling is soft and fluffy. 

Scrape the filling on top of the crust and smooth the top with a rubber spatula. Top the cake with the mixed cereal and press down gently to help the cereal stick to the cream filling. Cover the pan with plastic wrap and place the cake in the freezer for 4 hours.

Allow the cake to sit a room temperature before slicing and serving.

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