Make Waves with These 40+ Easy Pool Party Snacks

There’s just something about a pool party that instantly gets me in the summer mood, sunshine, splashes, and that easygoing vibe that makes everything feel more fun. But honestly, what really makes the day awesome? The snacks! I’ve spent plenty of afternoons poolside testing out simple, crowd-pleasing bites that keep everyone fueled between swims. Whether it’s a big group or just a few friends, having tasty snacks on hand always makes things better.

Over time, I’ve gathered a bunch of snack ideas that are not only delicious but quick to put together, because who wants to be stuck in the kitchen when there’s sun and swimming to enjoy? From fresh fruit skewers and crunchy dips to sweet treats that cool you off, these snacks hit all the right notes for a perfect pool day. Plus, most use ingredients you probably already have lying around, which makes life easier.

These 40+ easy and shareable snacks are exactly what you need to impress your guests and keep the good vibes going. Pool parties just wouldn’t be the same without snacks that everyone loves, and I can’t wait to share my favorites with you!

1. Pina Colada Mini Tarts

These Pina Colada Mini Tarts are like a little tropical vacation in every bite. Light, creamy, and bursting with pineapple and coconut flavors, they’re the perfect sweet treat to cool off by the pool. Plus, their bite-sized size means you can snack without missing a minute of the fun.

You can read more about this recipe and get a printable recipe card here.

Servings: 18-24

Ingredients:

For the tart shell:

• 1 cup unsalted butter, cold and cut into cubes
• 3 cup flour
• ½ cup sugar
• ½ tsp salt
• 2 egg yolks
• ¼ cup cold water

For the filling:

• ¼ cup coconut oil
• 1 – 13.5 oz can coconut milk, shaken well
• 1 tsp vanilla
• 1 cup heavy cream
• 1 egg
• 4 egg yolks
• 3 tbsp corn starch
• ¼ tsp salt
• ½ cup sugar

For the topping:

• 2 cans pineapple slices (rings)
• ¼ cup brown sugar
• 2 tbsp dark rum
• ½ cup flaked coconut

Instructions:

1. In a food processor, combine the butter, flour, sugar and salt. Pulse until combined and it appears crumbly. 
2. Add in the egg yolks and cold water and process just until the dough combines. 
3. Transfer the dough to a sheet of plastic wrap and wrap tightly. Chill for about an hour.
4. Meanwhile, make the filling. 
5. Place the coconut oil in a medium bowl and cover with a fine mesh strainer.  Set aside.
6. In a large saucepan, combine the coconut milk and vanilla. Heat over medium for about 10 minutes or until mix is reduced to about 1 cups worth. 
7. Add in the heavy cream and bring to a simmer again. 
8. In another medium bowl, combine the egg, egg yolk, corn starch, salt and sugar. 
9. Whisk briskly for about a minute or until pale yellow in color. 
10. Once the coconut cream mixture is simmering, remove from the heat. Very slowly, pour over the egg mixture, whisking constantly to temper the eggs without curdling them. 
11. Once the mixtures are combined and thoroughly mixed, transfer the filling back to the saucepan and heat over medium low for an additional 2-3 minutes. Stir constantly until the mix thickens and leaves track marks from the whisk. 
12. Remove the filling from the heat and pour over the strainer into the coconut oil bowl. Press the curd through the strainer to remove any potential clumps or curdled egg pieces. 
13. Stir the mix very well to incorporate the oil. 
14. Cover with plastic wrap touching the surface and chill until set and ready to assemble the tarts. 
15. Preheat the oven to 325 degrees. 
16. Remove the shell dough from the fridge and roll out on a lightly floured work surface until about ¼ inch thick. 
17. Use a 4 inch round cookie cutter to cut as many rounds as possible. Save the scraps to reroll. 
18. Press the dough rounds into the 3 inch tart pans. 
19. Poke the dough with a fork several times to prevent bubbles in the dough.  
20. Place the tart pans on a baking sheet. 
21. Bake in the preheated oven for 20-25 minutes or just until starting to brown around the edges and the center is set. Allow to cool before removing from tart pans. 
22. For the topping – line a baking sheet with sides with a sheet of parchment. Spread out the pineapple rings with a little space between them. 
23. In a small bowl, combine the brown sugar and rum. 
24. Using a pastry brush, brush each pineapple ring with the rum mixture. 
25. Under the broil setting on the oven, bake for 5-7 minutes or until the rings are slightly browned and toasted. Allow to cool.
26. On another baking sheet lined with parchment, spread the coconut flakes in an even layer. 
27. Under the broil setting on the oven, toast the coconut for 2-3 minutes or until slightly browned around the edges. Watch closely as it can brown quickly once it starts to go. Remove from the oven and allow to cool. 
28. To assemble – once all the components are ready, assemble the tarts. 
29. Scoop the curd into the tart shell. Top with a third of a pineapple ring and a sprinkling of toasted coconut. 

2. Lemon Meringue Pie Dip

This Lemon Meringue Pie Dip is everything you love about the classic dessert, tangy, creamy, and a little sweet, but way easier to share poolside. It’s perfect for dipping cookies or fruit, making it a total crowd-pleaser that’s quick to whip up and disappears fast!

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 1 cup fresh lemon juice
• 2 (14 ounce) cans of sweetened condensed milk
• Refrigerated pie crust
• 4 egg whites
• ¾ cup sugar

Instructions:

1. In a mixing bowl whisk together the lemon juice and sweetened condensed milk until well combined.
2. Pour into a pie dish and set in the refrigerator to chill about 2 hours.
3. Meanwhile slice your pie crust into triangles, about chip size and place on a baking sheet.
4. Bake for 10-12 minutes until golden and crisp.
5. Next prepare your meringue.
6. In the bowl of your stand mixer add the sugar and egg whites, whip with the whisk attachment until stiff glossy peaks form.
7. Once you have your stiff peaks spoon the meringue on top of the dip and spread out into peaks with a spoon.
8. Use a kitchen torch to broil the meringue.
9. Serve!

3. Kool Aid Pie

Kool Aid Pie is a nostalgic favorite that brings a fun pop of color and flavor to any pool party. It’s super simple to make and totally refreshing, kind of like summer in a slice. This one’s always a hit with both kids and adults, making it a perfect sweet snack by the water.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 0.13 oz packet of orange Kool Aid mix
• 1 14 oz can of sweetened condensed milk
• 1 8 oz container of whipped topping (thawed)
• 1 9 inch graham cracker pie crust

Instructions:

1. In a large bowl add the Kool Aid mix and sweetened condensed milk, stir until the color is completely mixed.
2. Add the whipped topping and fold using a wooden spoon or silicone spoon. Don’t stir. Make sure to stir until there are no more white streaks.
3. Pour into the pie crust and spread around gently. Refrigerate for 1 hour then slice and serve with whipped cream (optional)!

4. No Bake Rocky Road Pie

No Bake Rocky Road Pie is pure indulgence without the fuss. It’s loaded with chocolate, marshmallows, and nuts, all the good stuff you want in a treat that doesn’t need an oven. Perfectly cool and creamy, it’s a seriously satisfying snack to enjoy between swims.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons butter
• 1 1/2 cups half and half cream
• 1 (3.9 ounce) envelope instant chocolate pudding mix
• 1 (8 ounce) container whipped topping
• 1/2 cup semisweet chocolate chips
• 1/2 cup miniature marshmallows
• 1/2 cup chopped roasted almonds

Instructions:

1. In a large bowl add the graham crumbs and sugar.
2. Melt the butter and stir into the crumb mixture.
3. Press the crust mixture into a 9 inch pie pan.
4. In a large bowl, whisk together the half and half and pudding mix for 2 minutes until well combined and slightly thickened.
5. Fold in the whipped topping, chocolate chips, marshmallows and almonds.
6. Pour the pie filling into the pie crust.
7. Place in the freezer for 6 hours until frozen.
8. For garnish you can drizzle with melted chocolate chips and sprinkle with more marshmallows, almonds and chocolate chips.
9. Slice and serve!

5. Berry Cheesecake Fluff

Berry Cheesecake Fluff is like a light, dreamy dessert that feels fancy but comes together in no time. It’s sweet, tangy, and packed with fresh berries, perfect for a refreshing snack by the pool. Plus, it’s super easy to share and always disappears fast!

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 1 3.4 ounce package cheesecake pudding mix
• 1/3 cup milk
• 8 ounces cream cheese, softened
• 8 ounces frozen whipped topping, thawed
• 2 cups mini marshmallows
• 16 ounces fresh strawberries, chopped
• 1 pint fresh blueberries

Instructions:

1. Beat together the cheesecake pudding and cream cheese until smooth.
2. Fold in the whipped topping.
3. Add the mini marshmallows, strawberries, and blueberries and stir to mix.
4. Cover and chill for at least one hour before serving.

6. Red, White & Blue S’mores Dip

Red, White & Blue S’mores Dip is a festive twist on a classic favorite, gooey marshmallows, melty chocolate, and a pop of patriotic colors. It’s perfect for sharing with friends around the pool, and way easier than making traditional s’mores. Definitely one of those snacks everyone will want to dig into!

You can read more about this recipe and get a printable recipe card here.

Servings: 10

Ingredients:

• 4 (1.55 ounce) Hershey’s bars
• 19 square shaped marshmallows (jet puffed smore marshmallows)
• 1 cup water
• Red, white, and blue sanding sugar
• Graham crackers, for serving

Instructions:

1. Preheat oven to 450 degrees.
2. In an 8×8 square pan, place down your chocolate bars to cover the bottom of the pan.
3. Dip 5 marshmallows in water and roll them in the blue sanding sugar.
4. Place on parchment paper to dry.
5. Repeat this process to make 6 red marshmallows and 8 white marshmallows.
6. Place marshmallows on the chocolate to form a flag.
7. Bake for 8 to 10 minutes watching very closely.  You want the chocolate to melt but you do not want your marshmallows to burn.
8. Serve with graham crackers for dipping.

7. Golden Caramel No Bake Cookies

Golden Caramel No Bake Cookies are pure comfort in every bite, sweet, chewy, and loaded with toasted coconut goodness. They come together quickly with no oven needed, making them a perfect grab-and-go treat for pool days. Trust me, once you try these, they’ll be your new snack obsession!

You can read more about this recipe and get a printable recipe card here.

Servings: 20

Ingredients:

• ½ cup unsalted butter
• ¾ cup brown sugar, packed
• ¼ cup honey (or maple syrup for a twist)
• ½ teaspoon salt
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 ½ cups toasted shredded coconut
• 1 cup quick oats
• ½ cup chopped pecans or almonds (optional)
• ¼ teaspoon flaky sea salt for garnish

Instructions:

1. Line a baking sheet with parchment paper.

2. In a medium saucepan over medium heat, melt the butter, then add brown sugar, honey, and salt. Stir constantly until the mixture bubbles. Let it simmer for 3 minutes.

3. Remove from heat, stir in heavy cream and vanilla extract. Mix well.

4. In a large bowl, mix the toasted coconut, oats, and nuts (if using). Pour the warm caramel over the mixture and stir until fully coated.

5. Drop spoonfuls onto the prepared baking sheet. Sprinkle with flaky sea salt.

6. Allow to cool at room temperature for 30 minutes until firm. For faster setting, refrigerate for 15 minutes.

8. Firework Cupcakes

Firework Cupcakes are all about that festive pop of color and flavor, bright, fun, and totally party-ready. They’re the perfect sweet bite to celebrate summer vibes by the pool, and just the right size for snacking between swims. Plus, they’re a total crowd-pleaser!

You can read more about this recipe and get a printable recipe card here.

Servings: 24-30

Ingredients:

For the cupcakes:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• ½ cup milk
• 1 tsp vanilla
• 3 ½ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• ½ tsp salt
• 2-3 tbsp milk
• Royal Blue gel food coloring
• Super Red gel food coloring
• Silver star sprinkles

Instructions:

1. Preheat the oven to 350 degrees. Line a couple standard muffin tins with cupcake liners, set aside.
2. For the cupcakes: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3. Add in the eggs, milk, sour cream and vanilla. Mix well, scraping the sides often.
4. Add in the remaining dry ingredients: flour, baking soda, baking powder and salt. Mix until combined. Scrape down the sides and then mix again on medium speed for about a minute.
5. Using a measuring cup or a small ice cream scoop, divide the batter between each of the cupcake liners, filling about ½-⅔ full.
6. Bake in the preheated oven for 14-16 minutes or until the centers are set. Allow to cool completely before decorating.
7. For the frosting: In the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, vanilla and salt.
8. Mix on low until combined.
9. Add in the remaining powdered sugar and the milk. Mix on low until combined. Scrape the sides often and bump up the speed to medium for an additional 2-3 minutes or until the frosting is smooth and fluffy.
10. Divide the frosting between three bowls. Tint one bowl red, one blue and leave the remaining bowl white. Keep in mind that the color will develop the longer it sits so add enough gel food coloring to get within a couple shades of the color you’re looking to achieve, knowing that it will darken as it sits. Also, I highly recommend using gel or powder food coloring that are more concentrated, not liquid.
11. Transfer each of the frostings to piping bags fitted with a grass tip – I used Wilton 233.
12. Once the cupcakes are completely cool, they can be decorated. Holding the blue piping bag at a 45 degree angle to the cupcake, pipe short stripes of frosting just around the outside edge – rotating the cupcake as you go. Add another round of white frosting in the same manner, starting a little bit closer to the center of the cupcake and only overlapping a little bit over the blue. Finally, follow up with the red frosting at the center of the cupcake and overlapping with the white. Alternatively, you can also change the color sequence and begin with red, then white, then blue.
13. Sprinkle the silver star accents over the top.

9. Cottage Cheese & Roasted Red Pepper Dip

This Cottage Cheese & Roasted Red Pepper Dip is a tasty way to keep things light and flavorful at your pool party. It’s creamy with a little smoky kick, and pairs perfectly with fresh veggies or crunchy chips. Easy to whip up and even easier to snack on between dips in the pool!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1 cup cottage cheese
• 1 medium red bell pepper
• 1 garlic clove
• 1 tsp smoked paprika
• Olive oil (for drizzling over the pepper)
• 1/4 tsp salt
• Black pepper, to taste

Instructions:

1. Lightly drizzle the red pepper with olive oil and roast it in an air fryer or oven at 400°F (200°C) until soft and the skin is slightly charred and blistered, about 15 to 18 minutes.
2. Remove the pepper from the heat and let it cool for a few minutes. Peel off the skin, then remove the seeds and stem.
3. In a blender or food processor, combine the cottage cheese, smoked paprika, roasted pepper, garlic clove, salt, and black pepper. Blend for about 1 minute or until smooth and creamy.
4. Transfer the dip to a bowl and top with a sprinkle of extra smoked paprika, chili flakes, and chopped chives if desired.
5. Serve with cucumber sticks, carrot sticks, mini toasts, or crackers.

10. Butterfinger Cookie Bars

Butterfinger Cookie Bars are the perfect mix of crunchy, sweet, and totally addictive. Packed with that classic Butterfinger candy bar crunch, they’re a fun treat that’s easy to make and even easier to share at your pool party. Definitely one you’ll want to keep around for quick snack attacks!

Servings: 16

Ingredients:

• 2 sticks unsalted butter (1 cup) (room temp)
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup Butterfinger bars (chopped)  (3 big sized bars)
• 3/4 cup peanut butter
• 1 stick unsalted butter (room temp)
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3 tbsp milk
• 1 1/2 cups Butterfinger bars (chopped) (5 big sized bars) (for the topping)

Instructions:

1. Preheat the oven to 350°.
2. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
3. In a large bowl add in the 1 cup of butter, sugar and brown sugar, beat using a hand mixer until it becomes light and creamy.
4. Add in the eggs and vanilla and beat again until mixed together.
5. Add the flour, salt and baking soda and beat using the hand mixer until everything is combined.
6. Add in the 1/2 cup of Butterfinger bits and mix once more.
7. Scoop the mixture into the lined baking dish and spread around evenly. Bake in the oven for 25 minutes or until golden brown.
8. Remove from the oven and let cool completely.
9. In another large bowl add the peanut butter and 1 stick of butter and beat using a hand mixer until completely smooth and no chunks.
10. Add the vanilla in and mix once again.
11. Add in the powdered sugar and milk and beat again until it becomes smooth and creamy.
12. Spread all over the top of the cooled cookie layer evenly.
13. Sprinkle the leftover Butterfinger bits all over top and slice into bars, serve and enjoy!

11. Cake Mix Chocolate Chip Cookie Bars

Cake Mix Chocolate Chip Cookie Bars are seriously the easiest way to satisfy your cookie craving without any fuss. Soft, chewy, and loaded with chocolate chips, they come together in no time and are perfect for munching by the pool. Plus, they’re always a crowd favorite that vanish fast!

You can find out more about this recipe here.

Servings: 12

Ingredients:

• 1 box Yellow Cake Mix (13.25 ounces)
• 2 Large Eggs
• 1/2 cup Vegetable Oil
• 1/3 cup Water
• 3/4 cup Chocolate Chips + Extra for topping

Instructions:

1. Preheat the oven to 350 degrees fahrenheit. Spray a 9×13 baking pan with nonstick cooking spray and set aside.
2. In a large mixing bowl, combine all the ingredients except the chocolate chips and mix until no lumps appear.
3. Fold in the ¾ cup chocolate chips.
4. Pour the batter into the prepared pan and spread evenly.
5. Sprinkle a few chocolate chips over the top and bake for 24 minutes or until a toothpick inserted into the center comes out just barely gooey. You don’t want them to be 100% finished as they will continue to cook once pulled out of the oven.
6. When the toothpick comes back just barely gooey, pull the pan from the oven and let the bars rest in the pan for 20-30 minutes. If sliced before they’ve cooled a bit, they will tend to fall apart.
7. Once cool, slice the bars, serve, and enjoy!

12. Chocolate Chip Party Dip

Chocolate Chip Party Dip is a total crowd-pleaser that’s super simple to make and even easier to enjoy. It’s creamy, sweet, and packed with chocolate chips, perfect for dunking cookies, fruit, or even pretzels while you’re hanging out poolside. It’s one of those snacks everyone can’t get enough of!

You can read more about this recipe and get a printable recipe card here.

Servings: 8-12

Ingredients:

• 8 oz block of cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup powdered sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips

Instructions:

1. Add the cream cheese and butter to a medium bowl or bowl of a stand mixer, and beat until smooth.
2. Next, add the powdered sugar, brown sugar and vanilla, and beat until it’s well combined.
3. Fold in the chocolate chips.
4. Refrigerate for 1 hour, or until ready to serve. Top with extra chocolate chips before serving.

13. Creamy Strawberry & Lemonade Popsicles

Creamy Strawberry & Lemonade Popsicles are the ultimate way to cool down on a hot pool day. They’re bright, tangy, and just creamy enough to feel like a little treat, without any fuss. Plus, they’re perfect for kids and adults alike, making them a must-have for your snack lineup!

You can read more about this recipe and get a printable recipe card here.

Servings: 16 popsicles

Ingredients:

Pink Strawberry Lemonade Layer:

• 2½ cups strawberries (fresh or frozen)
• 5 tbsp honey or maple syrup (adjust to taste)
• 1 tsp. lemon juice
• Zest of 1 lemon (optional)
• 1 cup Greek yogurt (just enough to cream it up while keeping it fruity)

White Yogurt Layer:

• 2 cups Greek yogurt (plain or vanilla)
• 3 tbsp honey or maple syrup (adjust to taste)
• 2 tsp lemon juice

Instructions:

1. Blend the strawberries, lemon juice, zest, honey, and Greek yogurt until smooth and creamy. Taste and adjust the sweetness if needed.
2. In a separate bowl, stir together the Greek yogurt, lemon juice, and honey until smooth.
3. Alternate spoonfuls of the pink and white mixtures into each popsicle mold. Swirl gently with a skewer or thin knife.
4. Insert sticks and freeze for at least 6 hours or until fully solid.
5. Run the molds under warm water for a few seconds to help release the popsicles before serving.

14. Funfetti Dip

Funfetti Dip is pure celebration in a bowl, colorful, sweet, and loaded with sprinkles that instantly put a smile on everyone’s face. It’s super easy to make and perfect for dipping cookies, fruit, or anything you love. Definitely a playful snack that adds a little extra fun to any pool party!

You can read more about this recipe and get a printable recipe card here.

Servings: 6-10

Ingredients:

• 25 oz box of Funfetti cake mix
• 1 cup vanilla pudding, prepared (I use the snack packs)
• 8 oz whipped topping, thawed
• 1-2 tbsp rainbow sprinkles

Instructions:

1. Heat treat the cake mix in the microwave for 30 second intervals. Stir between each heat session. It will be safe to eat once it reaches 165 degrees. I usually heat for 1-2 minutes total.
2. Mix cake mix and pudding, in a large bowl, then fold in whipped topping.
3. Cover and refrigerate for 1 hour, or until ready to serve.
4.  Top with sprinkles right before serving.

15. Ham & Cheese Sliders

Ham & Cheese Sliders are the ultimate easy snack that everyone loves. Warm, cheesy, and perfectly handheld, they’re great for munching between pool swims without any mess. Plus, they come together quickly, so you can spend less time in the kitchen and more time enjoying the party.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 12 slider buns (like Hawaiian rolls)
• ½ lbs thinly sliced cooked ham
• 12 slices Swiss cheese
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 4 tbsp butter, melted
• 1 tbsp minced onion
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cut the slider buns in half and place the bottom halves in a baking dish.

3. Spread mayonnaise on the buns, then layer Swiss cheese, ham, and another layer of Swiss cheese on top.

4. Place the top halves of the buns over the fillings to close the sliders.

5. In a bowl, mix together melted butter, Dijon mustard, minced onion, and poppy seeds to make the glaze.

6. Brush the glaze generously over the tops of the sliders, ensuring even coverage.

7. Cover the baking dish with aluminum foil and bake for 15 minutes.

8. Remove the foil and bake for an additional 5–10 minutes, or until the tops are lightly browned and crispy.

9. Let the sliders cool for a few minutes before serving.

16. Philly Cheesesteak Sliders

Philly Cheesesteak Sliders bring all the savory, melty goodness of a classic cheesesteak in a fun, bite-sized snack. They’re perfect for pool parties because they’re easy to eat and packed with flavor, no fork needed! These sliders are sure to be a hit whether your guests are kids or adults.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 1 green bell pepper, sliced and halved
• 1 yellow onion, quartered and sliced
• 14 oz package shaved steak
• 1 tsp steak seasoning
• 6 slices provolone cheese
• 12 slider rolls
• 1 tbsp butter

Instructions:

1. Preheat the oven to 350 degrees.
2. Chop the onion and pepper.
3. In a large skillet over medium heat, cook the onion and pepper for 5-7 minutes to slightly soften. Remove to a plate.
4. Add the shaved steak and steak seasoning to the skillet, and cook until brown, stirring the meat as it cooks.
5. Add the peppers and onions back into the skillet and cook for an additional 3-5 minutes.
6. Slice the slider rolls in half, leaving the bottom and top intact.
7. Set the bottom of the rolls into the casserole dish. Cover the rolls with a little over half of the steak, pepper, and onion mixture, then top with 4 slices of provolone.
8. Set the bottom of the rolls into the casserole dish. Cover the rolls with a little over half of the steak, pepper, and onion mixture, then top with 4 slices of provolone.
9. Cover with the top half of the slider rolls.
10. Melt the butter and brush over the top of the rolls.
11. Transfer the pan to the oven and bake for 10-15 minutes, until cheese is melty.

17. Caprese Skewers

Caprese Skewers are a simple, elegant snack that feels light and fresh, just what you want poolside. With juicy cherry tomatoes, creamy mozzarella, and a hint of basil, they’re the perfect bite to keep things tasty without weighing you down. Plus, they look super pretty on any snack table!

You can read more about this recipe and get a printable recipe card here.

Servings: 12 skewers

Ingredients:

• 12 cherry tomatoes

• ½ cup mozzarella pearls

• 24 fresh basil leaves

• 1 tbsp balsamic glaze

• ½ tsp black pepper, or to taste

• 12 skewers

Instructions:

1. On a skewer place 2 small pearls of mozzarella.
2. Then add a basil leaf. You can fold it double if it’s too big.
3. Then add a cherry tomato.
4. Then add another basil leaf.
5. And add 2 small mozzarella pearls again.
6. Repeat until you run out of ingredients.
7. Drizzle with balsamic glaze and season with black pepper to taste.

18. Pasta Salad

Pasta Salad is a classic pool party staple for a reason, it’s easy to make, super satisfying, and totally customizable. Whether you like it loaded with veggies, tossed in a tangy dressing, or packed with cheese and herbs, it’s the kind of dish that keeps everyone happy and full without any fuss. Perfect for serving up by the pool on a sunny day!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 12 ounces (about 3 cups) bowtie pasta
• 1 cup cherry tomatoes, sliced
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup fresh arugula, chopped
• 1 cup feta cheese, crumbled
• 1/3 cup fresh parsley, chopped
• 1.2 tsp salt (for cooking pasta)
• 1/4 tsp ground pepper

Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper until well combined.

3. In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, feta cheese, and chopped parsley.

4. Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.

5. Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold.

Festive Touches:

• To add a touch of blue and enhance the festive spirit of 4th of July, consider adding blueberries, or use a variety of colored bell peppers (red, yellow, and green).

• Serve in a large bowl decorated with flags or arrange it to resemble the American flag with the veggie toppings.

19. Red White & Blue Stained Glass Jello Shots

Red, White & Blue Stained Glass Jello Shots are a playful, colorful treat that bring a little sparkle to any pool party. They’re festive, easy to make, and perfect for those who want to add a fun twist to their summer snacks. Just the right bite-sized pop of flavor to keep the party going!

You can read more about this recipe and get a printable recipe card here.

Servings: 20

Ingredients:

• 5 Red Jello Cups (3.25-3.3 ounces each)
• 5 Blue Jello Cups (3.25-3.3 ounces each)
• 1 Unflavored Gelatin Packet (0.25 ounces)
• 4 Ounces Sweetened Condensed Milk
• ½ Cup Whipped Cream Vodka
• ¼ Cup Cold Water
• ¼ Cup Boiling Water
• ½ Teaspoon Strawberry Extract
• Whipped Topping (optional garnish)
• Red White and Blue Sprinkles (optional garnish)

Items Needed:

• 20 2-Ounce Shot Cups with Lids

Instructions:

1. Begin by lining up your shot cups on a large plate, platter, or baking sheet (whatever you prefer, this just makes it easier to transport).
2. Remove the tops of all the jello cups and use a small knife to cut vertical lines and then cut again horizontally.
3. Dump both the blue and red jello cups into a medium mixing bowl, and use the knife to run it through any large chunks that didn’t get cut. You want small chunks, but if they’re too big, they don’t fit into the cups as well. Gently fold the jello chunks over each other to mix the colors.
4. Fill each cup about ⅔ of the way full. Place back on the surface they were on. When finished, place them in the fridge while working on the next step.
5. In a medium mixing bowl, combine the unflavored gelatin and cold water. Stir lightly and leave to sit for about 5 minutes.
6. Pour the boiling water over the bloomed gelatin and stir until all of it is dissolved.
7. Quickly add the sweetened condensed milk while the mixture is still warm and stir until fully dissolved.
8. Add the vodka and extract. Stir to combine.
9. Remove the shots from the fridge and slowly pour the white mixture into each cup until it reaches the top. This doesn’t take much.
10. Use the handle of a spoon or other utensil and gently place it down the edge all around each cup to allow the white mixture to reach all the way through the jello chunks.
11. Place the shots back in the fridge for 2 hours or until set.
12. Garnish with a dollop of whipped topping and a sprinkle of patriotic sprinkles, if desired, and enjoy!

20. Fluffy Jello

Fluffy Jello is a light and fun twist on a classic favorite, airy, sweet, and just a little bit nostalgic. It’s perfect for pool parties because it’s super easy to make and even easier to enjoy between swims. Plus, it adds a playful pop of color and texture to your snack table!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• Sugar Free Strawberry Jello (0.3 oz)
• 10.6 Ounces Plain Greek Yogurt (two 5.3-ounce cups)
• 1 Cup Boiling Water
• ½ Cup Cold Water
• Sugar Free Whipped Topping (optional garnish)
• Fresh Strawberries (optional garnish)

Instructions:

1. In a medium mixing bowl, combine the jello and boiling water. Stir until the jello has dissolved.
2. Add the cold water and stir.
3. Add the yogurt to the bowl and use a whisk to gently combine it with the jello.
4. Pour into a small dish and refrigerate for 2 hours or until fully set.
5. Garnish with sugar free whipped topping and fresh strawberries, if desired, and enjoy!

21. Crispy Cornflake Chicken Tenders with Hot Honey

Crispy Cornflake Chicken Tenders with Hot Honey are the ultimate crunchy, sweet-and-spicy snack that everyone loves. They’re perfect for pool parties because they’re easy to eat with your hands and pack a serious flavor punch without any fuss. Trust me, these tenders will disappear fast!

Servings: 6

Ingredients:

• 2 large boneless, skinless chicken breasts, cut into tenders
• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• 3 cups cornflakes, crushed into small pieces (not too fine)
• Cooking spray or oil (for baking/air frying)
• Store-bought hot honey (for drizzling and dipping)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, or preheat the air fryer to 375°F (190°C) and spray the basket with cooking spray.

2. In a bowl, whisk together eggs, milk, salt, black pepper, garlic powder, smoked paprika, and onion powder. Place the crushed cornflakes in a separate shallow dish.

3. Dip each piece of chicken into the egg mixture, making sure it’s fully coated. Then roll the chicken in the crushed cornflakes, pressing gently so they stick well. Place the coated chicken on the prepared baking sheet or in the air fryer basket.

4. Bake in the oven for 18-22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C). Or cook in the air fryer for 12-15 minutes, flipping halfway, until crispy and cooked through.

5. Drizzle store-bought hot honey over the crispy chicken or serve it on the side for dipping.

22. Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are a crispy, delicious twist on a classic favorite that’s perfect for poolside snacking. They’re easy to make, a little sweet, and totally addictive, plus, the air fryer means less oil but all the crunch. Great for dipping or just munching straight from the bowl!

Servings: 4

Ingredients:

• 4 medium sweet potatoes
• 2-3 tablespoons olive oil
• 1/2 teaspoon dry dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Wash and peel the sweet potatoes, then cut them into thin, uniform strips.
2. Place the sweet potato strips in a large bowl and add the olive oil, salt, pepper, garlic powder, dry dill and paprika. Toss until the sweet potatoes are evenly coated.
3. Preheat the air fryer to 400°F (200°C) for about 3-5 minutes.
4. Divide the seasoned sweet potato strips into batches and place them in the air fryer basket in a single layer, without overcrowding.
5. Cook the sweet potato fries in the air fryer for 12-15 minutes per batch, shaking or flipping halfway through cooking, until they are crispy and golden brown.
6. Repeat with the remaining batches of sweet potato fries.
7. Serve the sweet potato fries hot, with your favorite dipping sauce. Enjoy!

23. Caprese Ladybug Appetizers

Caprese Ladybug Appetizers are such a cute and fun way to bring fresh flavors to your pool party spread. With juicy tomatoes, creamy mozzarella, and a little basil, these little ladybugs add a pop of color and a touch of whimsy to your snacks. They’re as tasty as they are adorable, and perfect for snacking between swims!

You can read more about this recipe here!

Servings: 16 ladybugs

Ingredients:

• 4 balls Bocconcini or Mozzarella (each sliced into four pieces)
• Sea Salt
• Fresh Basil
• 8 Cherry or Grape Tomatoes
• 4 Pitted Black Olives, cut in quarters
• Balsamic Glaze 

   

Instructions:

1. 1. Place the cheese slices on a platter and sprinkle with a small pinch of sea salt.
   2. Top each piece of cheese with 1 basil leaf.
   3. Cut the tomato in half from top to bottom. Then make a small slit in each half to create the wings.
   4. Place the half tomatoes on the basil.
   5. Place the olive heads in place.
   6. Use a decorating tip or toothpick to place dots of balsamic glaze onto the backs of the ladybugs.

24. Charcuterie Board

A Charcuterie Board is the ultimate easy snack that looks fancy but takes almost no effort to put together. It’s a great way to offer a little something for everyone, meats, cheeses, fruits, nuts, and all those little extras that make snacking fun. Perfect for grazing by the pool and keeping things relaxed and tasty all day long.

You can read more about this recipe and get a printable recipe card here.

Servings: 6-8

Ingredients:

Assorted Cheeses:

• Brie (wheel)
• Gouda (cubed)
• Blue Stilton

Cured Meats:

• Prosciutto
• Genoa Salami

Nuts & Fruits:

• Cashews
• Pistachios
• Green Grapes (bunches)
• Dried Figs

Accompaniments:

• Fig Jam

Crackers & Bread:

• Scalloped Crackers
• Cheese Crackers

Instructions:

1. Place the Brie wheel in the upper left corner of the board to serve as a creamy anchor.
2. Slice or crumble the Gouda for easy snacking and arrange it near the Brie.
3. Crumble the Blue Stilton and position it on the board to offer a bold, flavorful contrast.
4. Roll the prosciutto into tight rolls and tuck them into open spaces around the cheeses.
5. Drape the salami slices over a narrow glass, overlapping them to form a rose shape, then place the rose on the board.
6. Place cashews, dried figs and pistachios in ramekins and arrange around the board.
7. Spoon fig jam into a small bowl and set it near the cheeses for easy pairing.
8. Place scalloped crackers and cheese crackers around the board, mixing up shapes and textures to create visual interest.
9. Add small bunches of green grapes for a fresh, juicy element.

25. Buttermilk Fried Chicken

Buttermilk Fried Chicken is that crispy, juicy classic everyone can’t resist. It’s perfect for pool parties because it’s hearty enough to keep you full but still easy to eat with your hands between dips. Plus, that tangy buttermilk flavor makes it extra delicious and totally worth every bite!

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 6 chicken drumsticks
• 2 cups all-purpose flour
• 2 cups buttermilk
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Vegetable oil for frying

Instructions:

1. Rinse the chicken drumsticks and pat them dry.

2. Place the drumsticks in a bowl and pour buttermilk over them. Add half of the salt and pepper.

3. Toss to coat the chicken evenly, then cover and refrigerate for at least 2 hours.

4. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper to create a seasoned flour mix.

5. Remove the chicken from the buttermilk, allowing the excess to drip off.

6. Roll each drumstick in the seasoned flour, pressing the flour onto the chicken to ensure a thick, crispy coating.

7. Heat vegetable oil in a deep fryer or heavy pot to 350–375°F (175–190°C).

8. Carefully place a few coated drumsticks into the hot oil at a time, avoiding overcrowding.

9. Fry the chicken for 12–15 minutes, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).

10. Use a slotted spoon to remove the chicken from the oil and place on paper towels to drain any excess oil.

11. Let the chicken cool slightly before serving. Enjoy with your favorite sides!

26. Potato Salad

Potato Salad is a total pool party classic for good reason, it’s creamy, comforting, and always hits the spot. Whether you like yours loaded with herbs, tangy mustard, or a little crunch from onions and celery, it’s the kind of dish that everyone reaches for again and again. Easy to make ahead and perfect for keeping the good vibes going all day long.

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 2 pounds of potatoes (Yukon Gold or red potatoes work well)
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 3 hard-boiled eggs, chopped
• ½ cup red onion, finely chopped
• ¼ teaspoon ground pepper
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Wash and scrub the potatoes, then cut them into evenly sized chunks.

2. Place the potatoes in a large pot of salted water and bring to a boil.

3. Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.

4. Drain the potatoes and allow them to cool slightly.

5. In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.

6. Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).

7. Gently fold in the chopped hard-boiled eggs, garlic powder, a pinch of ground pepper, red onion, and mix with the dressing.

8. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

9. Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.

27. Copycat Starbucks Vanilla Cake Pops

Copycat Starbucks Vanilla Cake Pops are the perfect little treats to add some sweetness to your pool party without the fuss. They’re bite-sized, moist, and just the right amount of vanilla goodness, plus, they look cute enough to impress any crowd. A fun snack that’s easy to share and disappear fast!

You can read more about this recipe and get a printable recipe card here.

Servings: 24

Ingredients:

• 1 box classic cake mix (I used Duncan Hines)
• 3 eggs (as required by the cake mix – this can vary with different brands)
• 1/3 cup oil (as required by the cake mix– this can vary with different brands)
• 1 cup water (as required by the cake mix– this can vary with different brands)
• 1/4 cup vanilla frosting (pre-made)
• 12 oz pink candy melts
• White sprinkles

Instructions:

1. Preheat your oven to the temperature specified on the cake mix box.

2. In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until well combined and smooth.

3. Pour the batter into a greased baking pan and bake according to the instructions on the box.

4. Once baked, remove the cake from the oven and allow it to cool completely.

5. Once the cake is completely cooled, crumble it into fine crumbs using your hands or a food processor.

6. Add the vanilla frosting to the cake crumbs and mix until the mixture is well combined and holds together when pressed.

7. Using your hands, scoop out small portions of the cake mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.

8. Freeze the cake balls for about 15-20 minutes, or until they are firm.

9. Melt the pink candy melts according to the package instructions, either in a microwave or using a double boiler.

10. Dip the tip of a cake pop stick into the melted candy, then insert it into a cake ball (about halfway through). This helps secure the stick in the cake ball.

11. Dip the entire cake ball into the melted candy, turning it to coat evenly. Allow any excess coating to drip off.

12. While the coating is still wet, sprinkle the white sprinkles over the top for decoration.

13. Place the cake pop upright in a styrofoam block or cake pop stand to set. Repeat with the remaining cake balls.

14. Allow the cake pops to set completely at room temperature or in the fridge.

15. Once set, the cake pops are ready to be enjoyed! Store any leftovers in an airtight container.

28. Corn Dogs

Corn Dogs are the ultimate nostalgic snack that bring fun fair vibes right to your pool party. Crispy on the outside, juicy on the inside, and easy to hold while you’re chilling by the water. They’re a total crowd-pleaser, especially when you serve them with your favorite dipping sauces!

Servings: 6 corn dogs

Ingredients:

• 6 hot dogs
• 6 wooden skewers or sticks
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg
• 3/4 cup buttermilk (or you can use regular milk with a tablespoon of vinegar or lemon juice added)
• Vegetable oil, for frying

Instructions:

1. Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they’re centered and the stick goes about halfway up the hot dog.
2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it’s too thick, add a little more buttermilk.
3. Pour the vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.
4. Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it’s completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil. Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they’re golden brown and crispy.
5. Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
6. Serve your corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.

29. Grilled Hot Dogs

Grilled Hot Dogs are a classic pool party staple for a reason! They’re simple, tasty, and totally satisfying. They’re also quick to throw on the grill and perfect for customizing with all your favorite toppings. Nothing beats that smoky, juicy bite while hanging out by the pool!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 8 hot dogs (beef, pork, turkey, or your choice)
• 8 classic hot dog buns
• Ketchup
• Mustard
• Mayonnaise (optional) 

Toppings (choose a selection based on preference): 

• 1 cup shredded cheddar cheese
• 6-8 small, pickled gherkins
• ½ cup chopped onions (raw or grilled)
• ¾ cup diced tomatoes
• Fresh herbs (such as cilantro or chives) 

Instructions:

1. Preheat your grill to medium-high heat (about 375°F to 400°F).

2. If desired, make shallow diagonal cuts in the hot dogs to help them cook evenly and give them a nice char.

3. Place the hot dogs on the grill. Grill them for about 6-8 minutes, turning occasionally, until they are heated through and have nice grill marks.

4. In the last 1-2 minutes of grilling, place the hot dog buns on the grill to lightly toast them. Watch closely to prevent burning.

5. Once the hot dogs are done, remove them from the grill and place each one inside a toasted bun.

6. Provide a variety of toppings at a serving station so guests can customize their hot dogs. Add sliced tomatoes, shredded onions, and cheese. Arrange everything neatly and enjoy! Add your favorite sauces like mustard or ketchup.

30. Watermelon Feta Salad

Watermelon Feta Salad is the ultimate refreshing snack for hot pool days. The juicy sweetness of watermelon pairs perfectly with salty feta and a hint of mint, making it light, bright, and totally delicious. It’s an easy way to add some fresh flavor and color to your snack table!

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 3 cups of watermelon (diced into bite-sized pieces)
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh mint leaves, roughly chopped ( mainly for garnish)
• 2 tablespoons of extra virgin olive oil
• 1/4 cup of red onion, thinly sliced
• 1 cup of fresh blueberries.

Instructions:

1. Begin by cutting the watermelon into cubes. For an appealing presentation, consider hollowing out the watermelon and using the rind as a bowl.

2. In a large bowl, mix the diced watermelon with the crumbled feta cheese and chopped red onion, if using. Add the fresh blueberries for added sweetness.

3. Drizzle the olive oil over the salad and gently toss the mixture to combine, being careful not to break the watermelon pieces too much.

4. Let the salad chill in the refrigerator for about 10 to 15 minutes to allow the flavors to meld together.

5. When ready to serve, present the salad in the hollowed-out watermelon or on a large serving platter. Garnish with additional mint leaves as desired.

6. For added variety, consider adding cucumbers for extra crunch or a squeeze of lime juice for a burst of zesty flavor.

7. For a festive touch, arrange the salad to resemble the American flag using blueberries and diced strawberries.

31. Fruit Roll Ups with Ice Cream

Fruit Roll Ups with Ice Cream are a playful twist on classic snacks that everyone loves. Sweet, creamy, and a little nostalgic, they’re perfect for keeping things cool and fun by the pool. Plus, they’re super easy to make and always bring smiles all around!

You can read more about this recipe and get a printable recipe card here.

Servings: 1

Ingredients:

• 1 Rainbow Fruit Roll Up
• 1 Scoop Vanilla Ice Cream

Instructions:

1. Carefully roll out the fruit roll up and lay it flat on top of the plastic you unwrapped it from.
2. Using a 1-inch cookie scoop or something that’s the same size, place a dollop of ice cream right in the middle of the roll up.
3. Using something with a flat bottom (I just used my measuring cup) lightly flatten the dollop of ice cream. Don’t smash it too much.
4. Lastly, fold the fruit roll up over the ice cream like you would the top of a box. Fold it in on the sides then fold in the top and bottom last.
5. Eat immediately and enjoy!

32. Ice Cream Sandwiches

Ice Cream Sandwiches are the ultimate cool-down treat for any pool party. They’re easy to hold, sweet, and creamy, all the best things wrapped up in a simple snack. Perfect for beating the heat and satisfying that sweet tooth in one delicious bite!

Servings: 4

Ingredients:

• 1 ½ cups (about 6-8 scoops) vanilla ice cream

• ¼ cup mini rainbow candy-coated chocolate chips

• 8 (2 per sandwich) Chocolate chip cookies

Instructions:

1. Allow the ice cream to sit out for a few minutes to soften.

2. Add mini rainbow candy-coated chocolate chips to a shallow dish.

3. Scoop the ice cream onto one side of each cookie and gently press another cookie on top. Ensure the ice cream comes to the edge of the cookie so that the chocolate chips will stick to the ice cream.

4. Gently roll the edges of the ice cream sandwich into the mini rainbow candy-coated chocolate chips until well coated. Repeat with the remaining cookies.

5. Chill for at least one hour or longer, until the ice cream hardens.

33. Kofte Kebabs with Tzatziki

Kofte Kebabs with Tzatziki bring a fresh, flavorful twist to your pool party snacks. Juicy, spiced meat paired with cool, creamy tzatziki makes for a delicious combo that’s easy to eat and perfect for sharing. They add a bit of Mediterranean flair to keep things interesting by the pool!

You can read more about this recipe here!

Servings: 8 kebabs

Ingredients:

• Skewers (metal or wooden, soaked in water)
• 500 g minced meat (lamb,beef, or a mix)
• 1 small onion (finely grated or minced)
• 2 garlic cloves (minced)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 2 tbsp finely chopped parsley or cilantro
• 1 tbsp olive oil

Tzatziki Sauce:

• 200 g Greek yogurt
• 1 small cucumber (or half of a medium one)
• 1-2 garlic cloves
• 1 tbsp olive oil
• 1 tsp lemon juice or ½ tsp white wine vinegar
• Salt and black pepper to taste
• ½ tbsp fresh dill or mint (optional)

Instructions:

Prepare the mince:

1. In a large bowl, mix the minced meat with onion, garlic, salt, and all the spices.
2. Add parsley or cilantro and olive oil.
3. Knead the mixture thoroughly until it becomes sticky and well-combined.

Shape the kebabs:

1. Divide the mixture into 6-8 portions.
2. Shape them into long sausage-like forms and gently press them onto the skewers, ensuring they stick firmly.
3. Cook the kebabs:
4. Grill, barbecue, or cook on a grill pan.
5. Cook for 8-10 minutes, turning frequently to brown evenly on all sides.

Serving:

• Serve hot with lavash bread, fresh tzatziki sauce, and a fresh vegetable salad (e.g., tomatoes, cucumbers, red onion, and parsley, dressed with olive oil).

Tzatziki Sauce:

1. Grate the small cucumber and squeeze out the excess liquid.
2. Finely chop or grate 1–2 garlic cloves.
3. Combine the yogurt, cucumber, and garlic in a bowl.
4. Add olive oil, lemon juice, salt, and pepper.
5. If desired, mix in finely chopped dill or mint.
6. Let it rest in the fridge for 1–2 hours.

34. Mini Caprese Pizzas

Mini Caprese Pizzas are the perfect little bites that combine fresh flavors with cheesy goodness. They’re easy to make, super tasty, and just the right size for snacking by the pool without missing a beat. Plus, they bring a touch of Italian flair to your party spread!

You can read more about this recipe and get a printable recipe card here!

Servings: 6

Ingredients:

• 6 mini naan rounds
• ½ cup pizza sauce or marinara
• ½ cup shredded mozzarella
• ¼ cup cherry tomatoes
• ¼ cup arugula
• 3-4 basil leaves
• 1 tbsp balsamic glaze
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Slice your cherry tomatoes.
3. Place your basil leaves on top of each other, roll them together and cut them thinly.
4. Place your mini naan rounds on a baking sheet and evenly divide the pizza sauce over the mini rounds.
5. Then evenly divide the shredded cheese, cherry tomatoes, and sliced basil over the mini pizzas.
6. Season with black pepper.
7. Place in preheated oven for 15-20 minutes, or until the cheese is fully melted and the edges reach your desired crust.
8. Top with balsamic glaze and arugula.
9. Enjoy

35. Mango Coconut & Lime Popsicles

Mango Coconut & Lime Popsicles are like a little tropical getaway in every bite. Bright, tangy, and creamy all at once, they’re the perfect way to cool off and add some sunshine to your pool day. Plus, they’re easy to make and loved by both kids and adults alike!

You can read more about this recipe and get a printable recipe card here.

Servings: 10 popsicles

Ingredients:

• 3 cups frozen mango
• 1 cup sweetened coconut yogurt
• 2 limes
• 2 tbsp agave syrup

Instructions:

1. Add the mango, coconut yogurt, agave, and the juice of 2 limes to a blender. Blend until smooth. If your limes aren’t very juicy, add a little water to thin the mixture slightly.

2. Divide the mango mixture into a popsicle mold and insert the popsicle sticks.

3. Freeze for at least 4 hours, or until fully set.

36. Melon Prosciutto Bites

Melon Prosciutto Bites are the perfect balance of sweet and salty in a bite-sized snack. Juicy melon paired with savory prosciutto makes for a refreshing and elegant treat that’s super easy to eat poolside. They’re simple, classy, and always disappear fast!

You can read more about this recipe and get a printable recipe card here.

Servings: 24 bites

Ingredients:

• 1 ripe cantaloupe
• 12 slices thinly sliced prosciutto

Instructions:

1. Cut the cantaloupe in half and remove the seeds. Using a melon baller, scoop out round balls of cantaloupe, keeping them as uniform in size as possible.

2. Cut the prosciutto slices in half. Take each strip and fold it accordion-style to create a bow-like shape.

3. Skewer a cantaloupe ball, then carefully thread the folded prosciutto onto the skewer, followed by a second cantaloupe ball to secure the “bow” and finish each bite with a pop of color and flavor.

4. Arrange the finished skewers on a platter. You can either lay them flat or stand them up by inserting the skewers into a halved cantaloupe for a fun presentation.

5. Chill the skewers in the fridge for about 30 minutes before serving for the best flavor and freshness.

37. Mini Salmon Quiches

Mini Salmon Quiches are a tasty little snack that feels a bit fancy without any fuss. Creamy, flavorful, and perfectly bite-sized, they’re great for nibbling by the pool without slowing down the fun. Plus, they add a nice savory option to your snack lineup!

You can read more about this recipe and get a printable recipe card here.

Servings: 12 mini quiches

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and cubed
• 2-3 tablespoons ice cold water
• Pinch of salt

For the Filling:

• 1/2 cup smoked salmon, chopped
• 1/2 cup grated cheddar or Gruyere cheese
• 4 medium eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped dill to garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a mini muffin tin.
3. In a bowl, combine the flour and salt. Add the cubed butter and blend until the mixture resembles coarse crumbs.
4. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough starts to come together.
5. Roll out the dough on a floured surface and cut into circles to fit the cups of your mini muffin tin.
6. Press the dough circles into the cups to form mini crusts. Use a fork to prick the bottoms to prevent puffing. Place the tin in the fridge while you prepare the filling.
7. In a bowl, whisk together the eggs, cream, salt, and pepper until fully combined.
8. Add a small amount of chopped salmon and grated cheese into each mini crust.
9. Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
10. Place the muffin tin in the oven and bake for 15-20 minutes, or until the quiches are set and golden on top.
11. Once done, allow the quiches to cool for a few minutes before carefully removing them from the muffin tin.
12. Garnish with chopped dill before serving.

38. Pineapple Coconut Lime Popsicles

Pineapple Coconut Lime Popsicles are like a tropical breeze on a stick, bright, juicy, and just the right mix of sweet and tangy. They’re super refreshing and perfect for cooling off during a sunny pool day. Plus, they’re easy to make and loved by everyone who tries them!

You can read more about this recipe and get a printable recipe card here.

Servings: 10 popsicles

Ingredients:

• 1 fresh ripe pineapple
• 1 can coconut milk
• 1 lime, juiced
• ¼ cup honey

Instructions:

1. Peel and core the pineapple, then cut it into smaller pieces so it fits in the blender.

2. Add the pineapple pieces, coconut milk, lime juice, and honey to the blender. Blend until smooth.

3. Pour the mixture into a popsicle mold.

4. Insert a popsicle stick into each mold.

5. Freeze for at least 6 hours, or until fully set.

39. Pink Orange Donuts

Pink Orange Donuts are the perfect sweet treat to add a splash of color and citrusy flavor to your pool party. They’re light, fluffy, and just a little tangy, plus, that pretty pink glaze makes them almost too cute to eat. Great for a fun snack that everyone will want to try!

Servings: 6

Ingredients:

• 3 egg yolks
• 1-2 cups any oil (for frying)
• 2 ½ cups self-rising flour
• 1 cup milk
• 1 tbsp olive oil
• ½ cup caster sugar
• 1tbsp dry yeast
• ½ cup butter

For the icing:

• 1 cup icing sugar
• 2 tbsp water
• Orange, pink and white sprinkles (any brand)

Instructions:

1. In a small medium bowl mix dry ingredient: flour, yeast, and sugar. Mix it with spatula then add eggs. Continue mixing the dough, add milk and butter. Try to form a rounded dough. Cover the mixture with kitchen towel and put aside somewhere warm to raise for about 2 hours.
2. Roll each portion into a ball, flatten into a small discs and place onto a parchment paper, sprinkle your surface with flour,cut out rounds using a round cutter. To cut small holes use ¾ inch cutter.
3. Preheat a dish filled with vegetable oil or a deep fat fryer and carefully place each donut, cook 1-2 at a time for about 2 minutes then flip on the other side. Place on a plate and leave to cool.
4. Icing: Add water to icing sugar and mix it slowly, pour the glaze onto each your donut and decorate them  with orange, pink and white sprinkles

40. Strawberry Tanghulu

Strawberry Tanghulu is a sweet, crunchy treat that feels a bit fancy but is super easy to enjoy by the pool. Those glossy, candy-coated berries are as fun to look at as they are to eat, and they add a perfect pop of sweetness without being too heavy. Definitely a crowd-pleaser that brings a little sparkle to your snack table!

You can read more about this recipe and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 10-12 large fresh strawberries
• 1 cup sugar
• 1/2 cup water
• Ice cubes
• Wooden skewers

Instructions:

1. Wash and dry the strawberries, leaving the stems intact. Skewer 2-3 strawberries on each wooden skewer.
2. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F on a candy thermometer (hard crack stage).
3. Remove from heat and allow to cool slightly.
4. Prepare a bowl filled with ice water.
5. Dip each skewered strawberry into the hot sugar mixture, coating it thoroughly. Allow any excess sugar to drip off.
6. Immediately dip the coated strawberries into the ice water bath to cool and harden the sugar coating. Remove and pat dry.
7. Serve the strawberry tangulu skewers chilled and crispy, as a delicious and unique treat. Enjoy!

41. Mandarine Tanghulu

Mandarine Tanghulu is a fun, refreshing snack that’s sweet, tangy, and perfectly crispy all at once. These shiny, candy-coated mandarines are a great way to add a little crunch and burst of flavor to your pool party spread. Light, fruity, and totally addictive!

You can read more about this recipe and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 4 mandarines
• 1/3  cup water
• 1 cup sugar
• Ice cubes
• Wooden Skewers

Instructions:

1. Peel the mandarines and separate them into segments.
2. In a saucepan, combine the water and sugar over medium heat. Once the sugar is dissolved, do not stir the mixture as it will cause the sugar to crystallise.
3. Add the mandarine segments to the sugar mixture, making sure they are evenly coated.
4. Allow the mixture to simmer for 7-10 minutes, or until the mandarines are translucent and the syrup has thickened. Dip them in an ice bath for a short while.
5. Remove the mandarine segments from the ice bath and place them on a baking sheet lined with parchment paper. Allow them to cool and harden.
6. Enjoy your homemade mandarin tanghulu as a sweet and tangy treat!

There you have it, over 40 easy and delicious snacks to make your pool party a total hit! Whether you’re into fresh fruit, savory bites, or sweet treats, there’s something here to keep everyone happy and fueled for all the fun. Pool days are all about good times, great company, and of course, tasty snacks that make the day feel extra special. I hope these ideas inspire you to whip up some crowd-pleasers and enjoy every splashy moment!