No Finding Dory party is complete without the perfect Finding Dory party treats and snacks! Check out some great ideas below and be sure you grab our Finding Dory pool party downloads!

Your kids will have so much fun creating these fun snacks with you and gobbling them up!

Nemo Pops
download and print recipe
Servings: 2

Ingredients:

• 2 1/2 Cups Frozen Mandarin Oranges
• 1/2 Cup 100% Orange Juice
• 2 Cups Nonfat Vanilla Greek Yogurt

Materials:

• 10 Ice Pop Molds with Sticks

Directions:

1. In a blender, combine the mandarin oranges and orange juice and blend until the consistency of applesauce. If too thick, add a bit more orange juice and blend once more. Set aside.
2. To make the Nemo Pops, fill ice pop molds about 1/4 of the way up with fruit puree, then layer with yogurt to make Nemo’s stripes; repeat layering until the molds are full. Kids can help make the stripes.
3. Insert the sticks and freeze the ice pops for at least four hours. Ice pops can be stored in the freezer up to 1 week.
4. When ready to eat, run warm water on the outside of the molds for about 10 seconds to remove the Nemo Pops. Enjoy immediately!

Squirt’s Kelp Forest Smoothie
download and print recipe
Servings: 2

Ingredients:

• 1 1/2 Cups Coconut Water
• 1 Cup Fresh Baby Spinach
• 1 Ripe Frozen Banana
• 1 Pear, cored and sliced (or 1 cup frozen pear slices)
• 1 t Cinnamon
• 1-6 Ice Cubes
• 2 Fresh Strawberries for Garnish

Directions:

1. Combine the coconut water, baby spinach, frozen banana, pear and cinnamon in a blender and process until smooth.
2. Add ice cubes, as needed, blend until desired consistency is reached.
3. Pour into two glasses and garnish with a fresh strawberry to resemble Squirt’s red spots. Kids can help with this. Enjoy immediately!

Crush’s Turtle Shell Peppers
download and print recipe
Servings: 4

Ingredients:

• 1/2 Cup Uncooked Brown Rice (1 1/2 cups cooked brown rice)
• 4 Green Bell Peppers
• 1 (14 ounce) Block Firm Tofu
• 2 T Corn Starch
• 2 T Sesame Oil
• 8 Small Raisins

Peanut Sauce:

• 3 T Smooth Natural Peanut Butter
• 1 T Low Sodium Soy Sauce
• 1 T Honey
• 1 T Warm Water

Added Materials (for draining tofu):

• Hand Towels (or paper towels)
• Plate or bowl
• Heavy object (such as a cast iron skillet or books)

Directions:

1. Cook the rice according to package directions. Set aside.
2. While the rice is cooking, cut the bell peppers in half lengthwise and remove the stem, seeds and membranes. Set aside.
3. In a small bowl, stire together the ingredients for the peanut sauce. Kids can do this part. Set aside. (Peanut sauce will keep for 3 days when covered in the refrigerator).
4. Next, prepare the tofu. It’s important to make sure the tofu is well-drained so that it will crisp up the frying pan. To drain, slice the tofu block in half lengthwise and fold towels around both halves. Then, place a plate or bowl over the tofu and top with something heavy, like a cast-iron skillet or books. Let stand for about 15 minutes, changing the towels if they get too wet. Once the tofu is thoroughly drained, slice into 1/2-inch cubes.
5. Place cornstarch in a bowl, add drained tofu pieces and toss until lightly coated. To shake off excess cornstarch, gently sift tofu in a colander over the sink.
6. Heat a large skillet over medium-high heat and add the seasme oil. Saute the tofu until lightly browned and crispy on all sides. Reduce heat to low and add the cooked rice and peanut sauce to the skillet; gently toss together. Cover to keep warm.
7. In the meantime, lightly steam the bell pepper halves in the microwave. Place the peppers in a baking dish and add about 1/4 cup of water. Cover the container with microwave-safe plastic wrap, and poke a few holes in the plastic wrap with the tines of a fork to allow the steam to escape. Microwave the peppers on high until they reach the crisp-tender stage, about 2 to 3 minutes.

To make the stuffed peppers into Crush the Turtle:

1. Fill four bell pepper halves with the rice-tofu mixture to make Crush’s shell. Cut the other four bell pepper halves to make Crush’s legs. Kids can help in this process.
2. Add two raisins to each head to make Crush’s eyes; if the raisins don’t stay in place, use a pairing knife to make a small incision in the pepper then insert the raisins.
3. Enjoy immediately while warm!

Quesa-Dory
download and print recipe
Servings: 4

Ingredients:

• 1 Cup Frozen Wild Blueberries
• 1/4 Apple, peeled, cored and finely chopped
• 2 T Brown Sugar
• 1/4 t Cinnamon
• 8 (6-inch) Whole-Wheat Tortillas
• 3/4 C (6 ounces) Whipped Cream Cheese
• Grated Zest of 1 Small Lemon
• 3 C 100% Orange Juice

Directions:

1. In a medium saucepan, combine the frozen berries, apple, brown sugar and cinnamon. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until fruit is soft, about 10 minutes. Set aside. (Sauce will keep for 5 days when covered in the refrigerator).
2. In a bowl, blend together the cream cheese and lemon zest. Add in the blueberry sauce and stir until combined. Spread 1/4 cup of mixture over a tortilla, leaving 1/4-inch border. Top with another tortilla. Repeat until you have 4 quesadillas.
3. Heat a skillet over medium heat, and coat with olive oil sparay. Add quesadilla to the skillet and cook until crisp and lightly browned on the bottom, about 2-3 minutes. Flip over to lightly brown the other side, about 2-3 minutes.
4. When ready to serve, kids can help make the quesadilla into a Quesa-Dory!

Additional Quesa-Dory Features:

• To make Dory’s eye, use a round slice of banana topped with a blueberry.
• Use pineapple slices to make Dory’s tail and side fin.
• Cut a small V-shape out of the quesadilla to make Dory’s mouth.
• Use a few blueberries on each plate to make “bubbles” coming up from Dory’s mouth.
• Add 2 tablespoons of sliced almonds to the bottom of each place to make the ocean floor.
• Enjoy while warm!

Hankfurter & Seaweed Slaw
download and print recipe
Servings: 4
Serving Size: 1 hot dog + 3/4 cup coleslaw + 1 cup nonfat milk

Ingredients for Hankfurter:

• 4 Turkey Hot Dogs
• 1 T Yellow Mustard

Ingredients for Seaweed Slaw (coleslaw):

• 2 Cups Shredded Cabbage (red, green or a combo of both)
• 1/3 Cup Shredded Carrot
• 1/4 Cup Light Mayonnaise
• 1 T White Wine Vinegar
• 1 t Sugar

Beverage:

• 4 Cups Nonfat Milk

Directions:

1. To make the seaweed slaw, combine all of the ingredients in a large bowl. Toss until evenly coated. Kids can do this part. Cover and refrigerate until ready to use. (Coleslaw will keep up to 3 days covered in the refrigerator).
2. Cook the hot dogs based on package instructions. To make Hank’s tentacles, make seven lengthwise slices in each hot dog that go two-thirds of the way up the hot dog. Use yellow mustard to make Hank’s eyes and mouth.
3. When ready to eat, spread about 2/3 cup of seaweed slaw onto each plate. Top with a Hankfurter; spread Hank’s tentacles out over the seaweed slaw so he sits up straight. Kids can do this part.
4. Enjoy with a glass of nonfat milk.

Check out more about Finding Dory below:

• Finding Dory Pool Party
• Finding Dory Coloring Pages
• Finding Dory Games and Activities
• New Games and Apps Inspired by Disney Pixar’s Finding Dory
• Finding Dory premiere experience!
• Dancing with Ellen and Ed O’Neill
• Kaitlin Olson on Finding Dory and the Importance of Family
• Free Disney Store Summer Play Days and Finding Dory Toys
• Eugene Levy Voice of Dory’s Dad in Finding Dory

2016 Movies from Walt Disney Studios Motion Pictures

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What Finding Dory party treats are your kids most excited to try? Comment below and share with us!