Dessert Recipes

So we all know that we love our yummy treats. Check out all of these amazing dessert recipes we have put together for all of you to enjoy.

Banana Cream Cheese Pie

 

 

Banana Cream Cheese Pie

Banana Cream Cheese Pie

 

1 (9-inch) graham cracker crumb crust
1 (8 ounce) PHILADELPHIA BRAND cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Line crust with 2 sliced bananas. Pour filling over bananas; cover. Chill overnight for best results. Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices.

Store any remaining leftovers in refrigerator, tightly covered.

Cherry Cake Pudding

Cherry Cake Pudding

1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup granulated sugar
Cherry Cake Pudding

Cherry Cake Pudding

2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla extract
2 cups canned red cherries, pitted

Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart baking dish.

Combine cake flour with baking powder and salt. Cream margarine; add sugar and cream until light and fluffy. Add eggs; beat until blended. Add dry ingredients alternately with combined milk and cherry juice, beating smooth after each addition. Stir in vanilla extract. Place drained cherries in baking dish. Pour batter over cherries. Bake 30 to 35 minutes or until done.

Serve warm, plain or with whipped cream.

Apple Coconut Crisp

Apple Coconut Crisp

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.

Chocolate Cream Popcorn

Chocolate Cream Popcorn

Chocolate Cream Popcorn

2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 tablespoons butter
1/3 cup chocolate chips
1 teaspoon vanilla extract

Place popped corn into a lightly greased large bowl.

In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.

Candy Bar Torte

 

Candy Bar Torte

Candy Bar Torte

3 (2.2 ounce) creamy white candy bars with almonds
1/2 cup water
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups granulated sugar
4 egg yolks
1 cup buttermilk
4 egg whites
1/4 cup granulated sugar
1 (10 or 12 ounce) jar seedless raspberry jam

Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat till melted. Cool 20 minutes.

Grease and flour three 9 x 1 1/2-inch round cake pans.

Combine flour, baking powder and baking soda; set aside.

Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1 1/2 cups sugar; beat until fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.

Beat egg whites in another bowl until soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans. Bake in a 350 degree F oven for 30 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove cakes from pans. Cool.

To serve, spread jam between layers; frost top and sides of assembled cake with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake.

Makes 12 servings.

Whipped Cream Frosting
1 1/2 cups whipping cream
1/4 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract

Beat whipping cream with confectioners’ sugar and vanilla extract until soft peaks form (tips curl).

Bananas on Sticks

 

Bananas on Sticks

Bananas on Sticks

2 tablespoons butter
1 (8 ounce) milk chocolate candy bar
2 tablespoons shortening
16 wooden sticks
4 cups Corn Chex cereal, crushed to 1 1/3 cups

Melt butter in shallow baking dish in 300 degree F oven. Remove pan; add cereal crumbs. Stir and return to oven for 10 minutes to lightly toast. Cool.

Heat chocolate and shortening in double boiler over hot, not boiling, water until melted. Pour into shallow pan and let cool 15 minutes.

Dip bananas in chocolate and roll in crumbs. Freeze until set, about 2 to 3 hours.

Makes 16.

Apple Harvest Blondies

 

 

Apple Harvest Blondies

Apple Harvest Blondies

2/3 cup butter
2 1/4 cups packed brown sugar, divided
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 medium-large Paula Red apples, peeled, cored and chopped
3 ounces block cream cheese
2 ounces chopped pecans
1 teaspoon cinnamon

Place cream cheese in freezer for one hour.

Preheat oven to 350 degrees F.

Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla extract and stir until well blended. Fold in chopped apples and pour the mixture into an ungreased 9 x 13-inch baking pan.

Chop the cream cheese into small pieces and mix with the remaining 1/4 cup brown sugar, pecans and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes.

Serve warm or at room temperature. Refrigerate leftovers.

Banana Ice Cream

Banana Ice Cream

Banana Ice Cream

12 ripe bananas
2 quarts whipping cream
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons vanilla extract
25 to 30 pounds chopped ice
5 pounds rock salt

Blend all bananas in food processor until thick. Put banana mixture in bottom of an ice cream maker. Add whipping cream, sugar, lemon juice, salt and vanilla extract. There should be about 2 inches of space between the top of the mixture and the top of the freezer.

Fill the ice cream maker with an ice and rock salt mixture of 2 ice to 1 rock salt ratio. Crank freezer handle about 15 to 20 minutes, refilling around ice cream container with ice and rock salt mixture.

Makes 1 gallon.

Baby Ruth Cookies

 

 

Baby Ruth Cookies

Baby Ruth Cookies

1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 bite-size Baby Ruth candy bars, chopped

Cream together butter and sugar. Add eggs and vanilla extract. Mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped Babe Ruth Candy bars. Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

Makes 2 dozen.

Neapolitan Ice Cream Pie

Neapolitan Ice Cream PieNeapolitan Ice Cream Pie

Coconut Pie Crust
2 cups flaked coconut
3 tablespoons melted butter

Filling
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted

Preheat oven to 325 degrees F. Butter a 9-inch pie plate.

Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.

For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.

Almond Apricot Coffee Cake

Almond Apricot Coffee Cake

1 cup butter or margarine, softened
2 cups granulated sugar
3 eggs
8 ounces (1 cup) sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 (10 to 12 ounce) jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well.

Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pan for 15 minutes. Carefully invert onto a serving platter.

Banana Pineapple Dessert

Banana Pineapple Dessert

Banana Pineapple Dessert

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup margarine or butter, melted
3 bananas, sliced
8 ounces cream cheese, softened
3 1/2 cups cold milk
2 small boxes vanilla flavor instant pudding
20 ounces crushed pineapple, drained
8 ounces Cool Whip

Angel Wings

 

 

 

 

 

 

 

Angel Wings

Angel Wings

5 egg yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour

Combine all, adding each item in order listed, and more flour, if needed, so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch strips and arrange in a single layer on greased cookie sheets.

Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.

Before dropping the strips into the oil, make a 1-inch slit down the center of each and draw the opposite ends of the strip through the slit. Angel Wings will fall to the bottom but will surface in a few seconds as they brown

Chocolate Pudding Yogurt Pops

Chocolate Pudding Yogurt Pops

1 (16 ounce) container extra-creamy plain nonfat yogurt (2 cup)
1 small box chocolate instant pudding and pie filling
6 (3 ounce) paper cups
6 wooden ice cream sticks

Beat yogurt and pudding and pie filling (dry) with wire whisk or hand beater until smooth. Spoon into paper cups; insert wooden ice cream sticks in center of yogurt mixture in each cup. Freeze about 4 hours or until firm. Peel off paper cups before serving.

Yield: 6 servings.

Per Serving: 101 Calories; trace Fat (3.9% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 294mg Sodium

Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates

Sandwich Cookies

Spread 1 tablespoon of the pudding-yogurt mixture between graham crackers or 1 teaspoon of the mixture between vanilla wafers. Freeze for 2 hours.

Candy Bar Fudge

 

 

 

Candy Bar Fudge

Candy Bar Fudge

1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting

Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.

Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring occasionally.

Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.

Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.

Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares. Makes 36 squares.

Almond Muffins with Raspberry Centers

Almond Muffins with Raspberry CentersAlmond Muffins with Raspberry Centers

Yield: 14

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 tablespoons raspberry preserves
42 whole blanched almonds, toasted
2 tablespoons granulated sugar

Heat oven to 400 degrees F. Grease 14 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.

To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.

Kahlua Ice Cream Pie

Kahlua Ice Cream PieKahlua Ice Cream Pie

1 (8 1/2 ounce) package chocolate wafers,
finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl

Almond Honey Popcorn

Almond Honey Popcorn

Almond Honey Popcorn

Softened butter
1 1/4 cups sliced almonds
4 quarts popped popcorn
1/2 cup butter
1 1/2 cups honey
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

Butter a large bowl with softened butter. In the bowl toss together the almonds and the popped popcorn.

In a saucepan with high sides, melt the butter. Add honey and salt. Bring to a boil, stirring constantly and allow to boil for five minutes. Remove from heat and stir in baking soda and vanilla extract. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake at 300 degrees F for 30 minutes, stirring every 10 minutes.

Remove from oven, loosen from pan and cool.

Crockpot Apple Pie

Crockpot Apple Pie

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit baking mix
1 cup biscuit baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla extract and the 1/2 cup biscuit baking mix. Spoon over apples.

Combine the 1 cup biscuit baking mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on LOW for 6 to 7 hours or until apples are soft.

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