Fruity Pebbles Waffle Shake Recipe

Prepare cereal bits

Place 1 cup Fruity Pebbles in a shallow bowl or plate and crush slightly with the back of a spoon or by pressing with another plate so pieces are a mix of crumbs and small bits—this helps them adhere to the glass.

Make glaze

In a small bowl combine 2 tablespoons light corn syrup and 1 teaspoon melted butter (optional). Stir until smooth; the syrup makes a sticky glaze that will hold the cereal to the glass.

Dip the rim and a strip down the side of a chilled tall milkshake glass into the corn syrup glaze, then immediately press or roll the glued areas into the crushed Fruity Pebbles so they adhere evenly. Set glass aside upright to let the glaze set for 2–3 minutes.

Add 3 scoops strawberry ice cream, 1 cup whole milk, 2 tablespoons strawberry syrup (or 2 tablespoons strawberry purée), 1 teaspoon vanilla extract, and 1 teaspoon powdered sugar to a blender. If you want a thicker shake, add up to 4 ice cubes.

Blend on medium-high until smooth and slightly thickened, about 20–30 seconds. Stop and scrape the sides once if necessary. Taste and adjust: add an extra tablespoon of milk if too thick, or another dash of syrup/powdered sugar if you'd like it sweeter.

Pour the shake into the prepared Fruity Pebbles–frosted glass, filling to about 3/4–7/8 full to leave room for toppings.

Top the shake with 2 tablespoons whipped cream, then place 1 scoop of strawberry ice cream on top of the whipped cream.

Warm the 2 mini waffles briefly (about 10–15 seconds in a microwave or a minute in a toaster oven) so they are pliable and slightly warm. Skewer them together with the wooden skewer or slide them onto a straw and position them standing in the ice cream as a garnish.

Sprinkle 1 tablespoon extra Fruity Pebbles over the whipped cream and ice cream so some fall onto the top and sides. Add a fresh strawberry on the rim or on top if desired.

Serve immediately with a wide straw and a long spoon.