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Strawberry Shortcake Ice Cream Cake
Dessert American

Strawberry Shortcake Ice Cream Cake

5.0

Prep
20 min
Cook
Total
290 min

Instructions

  1. 1 Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.
  2. 2 Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.
  3. 3 Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
  4. 4 Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

By thedailygourmet

Pumpkin Apple Cobbler
Dessert American

Pumpkin Apple Cobbler

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
  3. 3 Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

By CRAZY4SUSHI

PB and J Mini Mug Cakes
Dessert American

PB and J Mini Mug Cakes

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spray the insides of 4 microwave-safe mugs with cooking spray.
  2. 2 Spoon 1 teaspoon grape jelly into the bottom of each mug.
  3. 3 Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
  4. 4 Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

By emignance

Christmas Cranberry Salad
Dessert American

Christmas Cranberry Salad

4.7

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
  2. 2 The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  3. 3 Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.

By TIASUE

Lemon Icebox Pie
Dessert American

Lemon Icebox Pie

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
  3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
  4. 4 Garnish with whipped cream and mint leaves if desired.
  5. 5 Slice and serve.

By Heather Simpson

Eagle Brand Lemon Cream Pie
Dessert American

Eagle Brand Lemon Cream Pie

4.7

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
  2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
  3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand

Maggie's Fresh Raspberry Pie
Dessert American

Maggie's Fresh Raspberry Pie

4.4

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
  2. 2 Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
  3. 3 Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.
  4. 4 Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

By Robin C

Georgia Peach Pie
Dessert American

Georgia Peach Pie

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold in saltines, pecans, vanilla extract, and baking powder. Spread evenly into an ungreased 9-inch deep-dish pie plate.
  3. 3 Bake in the preheated oven until a skewer inserted into center comes out clean, 30 minutes. Cool.
  4. 4 Spread sliced peaches over cooled meringue crust. Cover with aluminum foil until ready to serve. Top with sweetened whipped cream before serving.

By GOMOMMYGO

Pillsbury's French Silk Chocolate Pie
Dessert American

Pillsbury's French Silk Chocolate Pie

4.7

Prep
50 min
Cook
Total
170 min

Instructions

  1. 1 Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  3. 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

By Pillsbury

Red Velvet Trifle
Dessert American

Red Velvet Trifle

Prep
15 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
  2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
  4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
  5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
  6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
  7. 7 Garnish with whipped cream.

By Deb Weddle

Summer Fresh Raspberry Pie
Dessert American

Summer Fresh Raspberry Pie

4.9

Prep
10 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  2. 2 Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
  3. 3 Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
  4. 4 Garnish slices with whipped cream and lemon zest.

By cpchef

Strawberry Crescent Roll Shortcake
Dessert American

Strawberry Crescent Roll Shortcake

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place 1/2 cup strawberries and water in the bowl of a food processor; pulse until smooth.
  3. 3 Combine 3 tablespoons sugar and cornstarch in a saucepan. Add puréed strawberry mixture; cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups strawberries and lemon juice. Set aside.
  4. 4 Unroll dough. Place 1 crescent roll on top of another; roll up, starting at the small end, to make 4 rolled double crescents. Brush each double roll with 1/2 teaspoon heavy cream and sprinkle each with 1/2 teaspoon sugar.
  5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer to a wire rack; cool completely.
  6. 6 Split rolls in half horizontally; fill each with strawberry mixture and top with 1/2 cup whipped cream and crescent roll tops. Top servings with more strawberries mixture.

By Yoly

Nestle Toll House Chocolate Chip Pie
Dessert American

Nestle Toll House Chocolate Chip Pie

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Beat eggs in a large mixing bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar until combined. Beat in butter until smooth. Stir in chocolate morsels and chopped nuts. Spoon mixture into pie shell.
  3. 3 Bake in the preheated oven until a knife inserted halfway between the edge and center comes out clean, 55 to 60 minutes. Cool on a wire rack. Serve warm with whipped cream.

By Nestle Toll House

Pumpkin Patch Tarts
Dessert American

Pumpkin Patch Tarts

3.8

Prep
10 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tart shells on baking sheets.
  3. 3 Bake in the preheated oven for 1 minute. Remove from the oven; leave the oven on.
  4. 4 Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl; whisk until filling is well combined. Pour evenly into tart shells.
  5. 5 Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
  6. 6 Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.

By the4taals

Baked Pumpkin Custard from EAGLE BRAND
Dessert American

Baked Pumpkin Custard from EAGLE BRAND

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
  3. 3 Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
  4. 4 Bake until the centers are almost set, about 35 minutes.
  5. 5 Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
  6. 6 Top with whipped cream and sprinkle with cinnamon just before serving.

By Eagle brand

Banana Pudding Cupcakes
Dessert American

Banana Pudding Cupcakes

4.5

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Place 1 vanilla wafer, flat-side down, in the bottom of each liner.
  3. 3 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat until smooth, about 2 minutes. Fold in 1 cup crushed wafers and mashed bananas; scoop batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
  5. 5 Combine vanilla pudding and sliced banana in a small bowl.
  6. 6 Scoop out cooled cupcake tops, leaving a small hole in the middle of each. Fill holes with pudding mixture; top with a heaping spoonful of whipped cream. Garnish cupcakes with remaining ⅔ cup crushed wafers.

By Terese The Novelist

Boston Creme Mini-Cupcakes
Dessert American

Boston Creme Mini-Cupcakes

4.4

Prep
30 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spray 24 mini muffin cups with cooking spray.
  3. 3 Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
  4. 4 Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  5. 5 Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
  6. 6 Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
  7. 7 Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  8. 8 Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  9. 9 Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  10. 10 Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

By veggiechef

Banoffee Pavlova
Dessert American

Banoffee Pavlova

4.8

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil; trace an 8-inch circle onto the surface.
  2. 2 Whisk sugar, cornstarch, and cream of tartar together in a small bowl. Beat egg whites, vinegar, salt, and vanilla together in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.
  3. 3 Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.
  4. 4 Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.

By Trishie

Mock Coconut Pie (Spaghetti Squash Pie)
Dessert American

Mock Coconut Pie (Spaghetti Squash Pie)

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat sugar and eggs together in a large bowl until light and frothy; beat in melted butter, lemon juice, and vanilla extract until well blended. Stir in spaghetti squash.
  3. 3 Pour spaghetti squash mixture into baked crust; dust top with nutmeg and cinnamon.
  4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, 40 to 45 minutes. Cool on a wire rack before slicing.
  5. 5 Garnish slices with whipped cream.

By Julie Taylor

Frosty Strawberry Dessert
Dessert American

Frosty Strawberry Dessert

4.5

Prep
25 min
Cook
20 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, walnuts, butter, and brown sugar in a medium bowl until well mixed; spread evenly onto a baking sheet.
  3. 3 Bake in the preheated oven until crispy, about 20 minutes. Cool completely.
  4. 4 Beat egg whites in a large glass, metal, or ceramic bowl until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Toss strawberries in lemon juice in a small bowl; stir into meringue until mixture turns slightly pink. Fold in whipped cream until incorporated.
  5. 5 Crumble walnut mixture; evenly sprinkle ⅔ of it in a 9x13-inch baking dish. Spoon strawberry mixture over crumbs; sprinkle remaining crumbs over top.
  6. 6 Freeze until hard, about 2 hours. Remove from the freezer several minutes before serving to make it easier to slice.

By puppitypup

Old-Fashioned Strawberry Shortcake
Dessert American

Old-Fashioned Strawberry Shortcake

4.5

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  3. 3 Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.
  5. 5 Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

By MALIA2

Blueberry Crepes
Dessert American

Blueberry Crepes

4.0

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
  2. 2 Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
  3. 3 At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
  4. 4 Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

By LilMisMegs

Ghirardelli Individual Chocolate Lava Cakes
Dessert American

Ghirardelli Individual Chocolate Lava Cakes

4.3

Prep
10 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place 2 ounces chocolate (½ baking bar) and cream in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine. Refrigerate until firm, about 2 hours.
  2. 2 Form chilled chocolate mixture into 6 balls; refrigerate until needed.
  3. 3 Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
  4. 4 Place remaining 4 ounces chocolate (1 baking bar) and butter in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine.
  5. 5 Beat eggs, egg yolks, sugar, and vanilla in a bowl with an electric mixer on high speed until thick and light, about 5 minutes. Fold melted chocolate-butter mixture and flour into egg mixture until just combined.
  6. 6 Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
  7. 7 Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
  8. 8 Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert to release cake onto the plate, and remove ramekin. Garnish cakes with raspberries and a dollop of whipped cream.

By Ghirardelli

Sensational Strawberry Shortcake
Dessert American

Sensational Strawberry Shortcake

4.3

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans. Set aside.
  2. 2 Gently stir strawberries and ½ cup sugar together in a large bowl; chill.
  3. 3 Combine flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks together in a medium bowl until well combined; stir into flour mixture until just moistened. Divide dough in half; pat into the prepared cake pans.
  4. 4 Beat egg whites until stiff peaks form; spread evenly over dough in pans. Sprinkle with remaining ¼ cup sugar.
  5. 5 Bake in the preheated oven until golden, 40 to 45 minutes. Cool 10 minutes; transfer to a wire rack to cool completely.
  6. 6 Place 1 cake layer on a large serving plate; spread with ½ whipped cream, spoon ½ strawberries over cream. Repeat with remaining each 1 cake layer, ½ whipped cream, and ½ strawberries; garnish with mint.

By Brent BeSaw

Caramel Macchiato Cheesecake
Dessert American

Caramel Macchiato Cheesecake

4.8

Prep
35 min
Cook
88 min
Total
603 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  2. 2 Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  3. 3 Reduce oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  5. 5 Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  6. 6 To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

By Dawn Logterman

Mini Sweet Potato Pumpkin Pies
Dessert American

Mini Sweet Potato Pumpkin Pies

4.7

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the white of the separated egg in a small bowl and the yolk in a large bowl.
  3. 3 Beat egg white and brush the edges of each pie crust with egg white.
  4. 4 Add the second whole egg to the egg yolk; whisk together.
  5. 5 Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk.
  6. 6 Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
  7. 7 Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  8. 8 Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

By Lisawas

Berry Yogurt Crunch
Dessert American

Berry Yogurt Crunch

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
  2. 2 Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
  3. 3 Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.

By ChristineM

Lemon Peach Parfaits
Dessert American

Lemon Peach Parfaits

4.1

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place peach slices in a large bowl; sprinkle with brown sugar and stir to coat. Set aside.
  2. 2 Stir white sugar, flour, lemon zest, and salt together in a metal bowl; whisk in lemon juice until smooth. Gradually whisk in boiling water.
  3. 3 Whisk egg yolks together in a small bowl; gradually whisk in about ½ cup hot lemon mixture to temper. Whisk yolk mixture into lemon mixture. Set the bowl over a pan of simmering water. Cook, stirring frequently, until mixture is thick enough to coat the back of a metal spoon. Off heat, whisk in butter; set aside.
  4. 4 Place 1 layer pound cake cubes (about ½ cup each) into each parfait glass; top with about 2 tablespoons lemon sauce then ¼ cup peach slices. Repeat layers once more. Top each with 1 tablespoon lemon sauce. Chill in the refrigerator, at least 1 hour. Dollops parfaits with whipped cream before serving.

By RRSPANGLE