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Disney movie night | The Little Mermaid

It's been WAY too long since I shared one of these!! My bestie and I started these back during covid to give us something to look forward to. I've had so much fun thinking of creative and unique ideas for each one!! This one I'm especially excited for!! The vision I had for the dessert turned out SUPER CUTE, and I'm sooooo excited about it!! :D Plus, we added some cute mermaid touches to everything that just makes me so happy!! It's also perfect timing with the live action movie that came out this week! I can't wait to see it! Alright, let's dive in. I'm beyond excited to share everything with yall and can't wait to get your feedback!

*watch the video I made in conjunction with this blog post here! :)

Shrimp alfredo stuffed shells:

*I loosely used this recipe from Sizzling Eats as my inspo and made it my own.


1 box of jumbo pasta shells

for filling:

• 6 oz fresh spinach

• 1 bag x-small cooked, deveined, tail off shrimp, thawed (I used these)

• 16 oz ricotta cheese

• 8 oz cottage cheese

• 1 -2 tsp italian seasoning + more for sprinkling

• 1 -2 tsp garlic powder + more for sprinkling

salt & pepper to taste

mozzarella cheese

alfredo sauce (the Rao's brand is my fave)


Preheat oven to 350. Bring a large pot of salted water to a boil and add in jumbo pasta shells. Cook until al dente, about 7-8 minutes, be careful not to cook them too long or they will be too soft & hard to fill. While pasta is cooking, wilt spinach with a drizzle of olive oil in a large pan over medium heat, takes about 1-2 minutes. In a large bowl mix together wilted spinach, half the shrimp, ricotta cheese, cottage cheese, 1/4 cup of alfredo sauce, italian seasoning, garlic powder, salt & pepper to make the filling. Drain pasta shells when they are done.

Pour some alfredo sauce into the bottom of an 8x8 baking dish- enough to cover the bottom, about half a cup or so. Use a spoon to fill individual pasta shells with filling, placing filled shells in the baking dish. Once first layer is done, place 1-2 shrimp in each shell, sprinkle with italian seasoning, garlic powder, and mozzarella cheese on top. Then start a 2nd layer of shells, repeating the same process and ending with sprinkling mozzarella cheese on top.

Cover baking dish with foil and place dish on top of a baking sheet (in case anything bubbles over). Bake for 30-35 min until heated through. Remove foil and place dish under the broiler for 1-2 minutes until the cheese is golden brown.

Tropical salad with creamy pineapple vinaigrette:

*dressing recipe from Tastes Better From scratch blog


for the dressing:

• 1/2 cup diced pineapple

• 1/4 cup + 2 T of unsweetened coconut milk

• 2 T of greek yogurt

• 1 T of olive oil

• 1 1/2 tsp red wine vinegar

• 1- 2 tsp of honey

• pinch of salt and pepper

• your favorite lettuce- I used a spring mix + baby spinach blend

• 1 small can or container of mandarin oranges

• 1 mango, diced

• small handful of grape tomatoes cut in half


Put all of the ingredients for the dressing into a blender (I used this one) and blend for a few minutes until smooth. Cover & place in the fridge until ready to use. Wash and chop fruit & veggies. Assemble individual salads or place everything in a large bowl and serve family style.

Ocean water:

*recipe is from a friend


* makes about 4-6 drinks

for syrup:

• 3 T sugar

• 3 T water

• 2 tsp coconut extract

• 3-4 drops of blue food coloring

• 1 2 liter of chilled sprite, or fave lemon-lime soda

edible glitter (I used this one)

nugget ice/ crunchy ice

seashell icing decorations (I used these)

• I used these cups


Make a simple syrup by heating the sugar and water in a small saucepan over medium heat, stirring often until sugar has melted. Turn off the heat and set aside to cool completely. Once cooled add in coconut extract, blue food coloring, and mix well. When ready to assemble drinks, take 1 royal icing seashell and place a dot of the pink icing used to make Ariel's wedding cake dip (recipe below) on the back & stick shell to the cup. Fill cup about 2/3rds full of sprite, add in 3-4 T of blue coconut simple syrup (or to taste), about 1/8 tsp of edible glitter (optional), stir, and add nugget or crunchy ice. Do this for each drink and serve!

Ariel's wedding cake dip:

*I used this base cake dip recipe from Crayons & Cravings and made it my own


for the dip:

1 box of white cake mix

1 9 oz tub coconut whipped topping, thawed (or regular cool whip) (I used this one)

1 8 oz block cream cheese, softened

1/3 cup of milk

• 1 tsp coconut extract

1 packet of pink decorating icing (I used this one)

Ariel's wedding cake topper printout, toothpick & tape

(I just downloaded & printed this image)

pink icing roses (we used these & painted them pink with "magic colours edible paint in metallic pink" that we found at hobby lobby. I found a similar one here)


Pour cake mix into a microwave safe bowl. Microwave cake mix for 30 seconds at a time, stirring in between, until cake mix reaches 165 F (I used a kitchen thermometer). This kills any bacteria, as it's unsafe to eat raw flour.

Put cake mix, coconut cool whip, cream cheese, milk, and coconut extract into a food processor or blender and blend until smooth, Scraping down a few times as you go. It will take several minutes to get it all incorporated. If it tastes grainy, keep blending until smooth.

In a glass bowl, add in a layer of cake dip mixture, and then pipe a thick ring of pink icing around the edge of the bowl. Repeat this, mimicking the look of a tiered cake! :D I was able to make 3 layers in my bowl. Refrigerate until ready to serve.

Just before serving, place wedding cake topper printout in the middle of the dip and add icing roses on each side to jazz it up even more (optional).

** To make the cake topper: print out this image- I printed mine at 45% scale on cardstock paper. Cut image out and tape a toothpick to the back.

Serve with a tray of fruit. I did a rainbow of fruits to mimic the rainbow King Tritan makes after Prince Eric & Ariel's wedding! I used, strawberries, raspberries, cantaloupe, mango, pineapple. kiwi, and blackberries. You could also have vanilla wafers, or cupcake flavored goldfish for dipping- the options are endless! I was just trying to keep it a little healthier. :)

Macaron clam shells:

These are SUPER simple to make!!


Macaron cookies (I got the Great Value brand ones from walmart, they are in the frozen dessert section. You can also find them at Trader Joe's).

Pearl sprinkles (I used the large ones from these)


Place macaron cookies on counter to thaw for several minutes. Carefully lift up one half of the cookie, just enough to place a pearl sprinkle inside. Repeat on desired number of cookies.

Shop the specific ingredients I used below

This might be one of my fave most favorite Disney movie nights so far! If you recreate it, I would love to see, send me pics or please tag me!!




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