Type what you have

Ingredients

• ✓ whipping cream
• chocolate sandwich cookie
• butter
• marshmallow fluff
• creme de menthe liqueur

Instructions

1. 1 Gather all ingredients.
2. 2 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
3. 3 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
5. 5 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.

By HORVIE

Ingredients

• ✓ whipping cream
• strawberry
• white sugar
• sweetened condensed milk
• strawberry shortcake cup

Instructions

1. 1 Place strawberries and sugar in a bowl; stir in condensed milk and mash with a fork until juicy. Cover the bowl; refrigerate 30 to 60 minutes.
2. 2 Place each shortcake cup on a dessert plate; top with strawberries and juice. Top with whipped cream; serve.

By STARBUCKJB

Ingredients

• ✓ whipping cream
• sweetened condensed milk
• water
• vanilla pudding mix
• vanilla wafer
• banana
• lemon juice

Instructions

1. 1 In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. 2 Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
3. 3 Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ whipping cream
• yellow cake mix
• water
• egg
• vegetable oil
• rhubarb
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Prepare cake batter by combining cake mix, water, eggs, and oil together in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into prepared baking pan.
3. 3 Combine rhubarb and sugar together in a bowl; spoon over batter in the pan. Drizzle whipping cream over the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cake cool completely before turning it out onto a serving dish.

By TUGGLY

Ingredients

• ✓ whipping cream
• chocolate cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• butterfinger candy
• caramel ice cream topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
4. 4 Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
5. 5 Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.

By Butterfinger

Ingredients

• ✓ whipping cream
• gelatin
• white sugar
• salt
• egg
• milk
• peppermint extract
• red food coloring

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ whipping cream
• strawberry
• sugar
• bisquick mix
• milk
• sugar
• butter
• margarine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Mix strawberries and 1/4 cup sugar in a large bowl; set aside.
2. 2 Stir Bisquick mix, milk, 3 tablespoons sugar, and butter in a medium bowl until soft dough forms. Drop dough by 6 spoonfuls onto an ungreased cookie sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, beat whipping cream in a medium bowl with electric mixer on high speed until soft peaks form.
4. 4 Split warm shortcakes; fill and top with strawberries and whipped cream.

By Bisquick

Ingredients

• ✓ whipping cream
• white sugar
• cornstarch
• milk
• semisweet chocolate chip
• vanilla extract
• powdered sugar
• dark chocolate
• pie crust

Instructions

1. 1 Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and constantly stir until boiling. Remove from heat.
2. 2 Add chocolate chips and vanilla extract to hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
3. 3 Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
4. 4 Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold half of whipped cream mixture into chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

By FLUTTER1

Ingredients

• ✓ whipping cream
• chocolate cookie crumb
• butter
• cream cheese
• white sugar
• peppermint extract
• egg
• sugar
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ whipping cream
• white sugar
• butter
• cornstarch
• instant espresso powder
• milk
• vanilla extract
• sweetened condensed milk
• coffee liqueur

Instructions

1. 1 Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
2. 2 Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
3. 3 Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Damen

Ingredients

• ✓ whipping cream
• pie crust
• sugar
• all-purpose flour
• brown sugar
• salt
• water
• nutmeg
• vanilla extract

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.
3. 3 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.

By teresa

Ingredients

• ✓ whipping cream
• sugar
• strawberry
• juice
• butter
• all-purpose flour
• water
• powdered sugar
• cream cheese
• mint

Instructions

1. 1 Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
3. 3 Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
4. 4 Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
5. 5 Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
6. 6 Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
7. 7 Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

By Chef Zachary

Ingredients

• ✓ whipping cream
• cooking spray
• flour
• pie crust
• apple juice
• brown sugar
• butter
• egg
• vanilla extract
• salt
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a muffin tin with cooking spray.
2. 2 Dust a work surface with flour and roll out pie dough to a thickness of about 1/8 inch. Cut out 12 circles using a 4-inch round pastry cutter,
3. 3 Transfer dough into lightly sprayed muffin tin. Press the dough gently into the bottom and sides. Refrigerate while you prepare the filling.
4. 4 Add apple juice into a saucepan and simmer over medium-high heat until it has reduced to 3 or 4 tablespoons of apple syrup. Set aside.
5. 5 Place brown sugar into a bowl and pour apple syrup on top of the sugar. Add melted butter, egg, cream, vanilla, and salt. Whisk until filling is liquid and smooth.
6. 6 Pull pastry out of the fridge. Divide walnuts evenly on top of the bottom of the tart shells. Pour filling on top about 2/3 full. Tap the pan to smooth out filling.
7. 7 Bake in the preheated oven until crust is cooked through and the filling is bubbly, about 20 minutes. Let cool for about 10 minutes then remove from the muffin tins and serve at room temperature.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ whipping cream
• graham cracker crumb
• sugar
• butter
• margarine
• cream cheese
• sugar
• vanilla
• egg
• blueberry
• lemon zest

Instructions

1. 1 Heat oven to 325 degrees F.
2. 2 Mix graham crumbs, 2 tablespoons sugar, and butter together; press onto bottoms of 18 paper-lined muffin pan cups.
3. 3 Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
4. 4 Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. 5 Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

By Philadelphia

Ingredients

• ✓ whipping cream
• pie crust
• rhubarb
• white sugar
• butter
• red food coloring
• white sugar
• egg
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3. 3 Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.
4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.
5. 5 Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
6. 6 Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
7. 7 Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.
8. 8 Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.
9. 9 Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.

By Dave Peterson

Ingredients

• ✓ whipping cream
• butter
• baking chocolate
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• buttermilk
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
4. 4 Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
5. 5 Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
6. 6 Meanwhile, make the ganache: Bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until the ganache thickens and is smooth. Allow to cool slightly, about 10 minutes.
7. 7 Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

By MARSHA2647

Ingredients

• ✓ whipping cream
• graham cracker crumb
• butter
• white sugar
• cream cheese
• white sugar
• egg
• irish cream liqueur
• vanilla extract
• semisweet chocolate chip
• white sugar
• instant coffee granules

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
3. 3 Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.
4. 4 Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.
5. 5 Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.
6. 6 Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
7. 7 Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.
8. 8 Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.

By TACZYZ

Ingredients

• ✓ whipping cream
• strawberry
• white sugar
• gelatin
• water
• water
• lemon juice
• salt
• white sugar
• almond extract
• egg white
• cream of tartar
• graham cracker crust

Instructions

1. 1 Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
2. 2 Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.
3. 3 Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.
4. 4 Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.
5. 5 Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.

By lutzflcat

Ingredients

• ✓ whipping cream
• pie crust
• sugar
• pumpkin pie spice
• nonfat honey greek yogurt
• granulated sugar
• brown sugar
• pumpkin
• vanilla
• pumpkin pie spice
• butter
• brown sugar
• pecan

Instructions

1. 1 Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
2. 2 Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
3. 3 Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
4. 4 Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

By Voskos

Ingredients

• ✓ whipping cream
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• butter
• buttermilk
• milk
• blueberry
• apricot
• cherry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Sift flour, sugar, baking powder, salt, and baking soda together into a bowl; cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in center of flour mixture; pour in buttermilk and milk and mix just until a dough gathers together. Do not overwork. Cover the bowl; rest dough, 10 to 15 minutes.
3. 3 Roll out or pat dough into 6 rounds, each about 3 inches in diameter; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until puffed and golden, about 15 minutes. Transfer shortcakes to a wire rack; cool to room temperature.
5. 5 Meanwhile, combine blueberries, apricots, and cherries in a bowl; set aside.
6. 6 Beat cream in a bowl until soft peaks form; beat in 2 tablespoons confectioners' sugar until stiff peaks form. Split shortcakes in half horizontally; place bottom halves on serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

By MICHELLE0011

Ingredients

• ✓ whipping cream
• chocolate wafer cookie
• pistachio
• granulated sugar
• butter
• cream cheese
• avocado
• plain greek-style yogurt
• cornstarch
• granulated sugar
• egg white
• almond extract
• salt
• powdered sugar
• vanilla extract
• nondairy whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
3. 3 For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
4. 4 Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
5. 5 For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
6. 6 Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.

By lkb

Ingredients

• ✓ whipping cream
• graham cracker crumb
• sugar
• butter
• margarine
• cream cheese
• sweetened condensed milk
• pumpkin
• egg
• maple syrup
• cinnamon
• nutmeg
• salt
• maple syrup
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened; press firmly into the bottom of a 9-inch springform pan.
3. 3 Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into crust.
4. 4 Bake in the preheated oven until center appears nearly set when shaken, 1 hour and 15 minutes. Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
5. 5 Combine heavy cream and 3/4 cup maple syrup in a medium saucepan; bring to a full boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in chopped pecans. Cover and chill. Stir before serving.
6. 6 Spoon maple pecan glaze over cheesecake.

By Eagle brand

Ingredients

• ✓ whipping cream
• bittersweet chocolate
• butter
• milk
• red food coloring
• peppermint extract
• milk
• powdered sugar
• butter
• peppermint extract
• egg
• butter
• cocoa powder
• white sugar
• salt
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
2. 2 Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
4. 4 While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
5. 5 Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
6. 6 Spread ganache on top of brownies.

By thecraftinista

Ingredients

• ✓ whipping cream
• cinnamon
• eggnog
• powdered sugar
• vanilla extract
• mascarpone cheese
• powdered sugar
• salt
• allspice
• ginger
• baking powder
• cinnamon
• all-purpose flour
• applesauce
• molasses
• white sugar
• egg
• flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
2. 2 Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
3. 3 Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
5. 5 Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
7. 7 Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
8. 8 Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
9. 9 Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

By LBurns

Ingredients

• ✓ whipping cream
• blueberry
• strawberry
• white sugar
• vanilla extract
• butter
• egg
• milk
• salt
• all-purpose flour
• sugar
• milk
• salt
• baking powder
• all-purpose flour
• butter
• white sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
2. 2 Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
4. 4 In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
5. 5 Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
6. 6 Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
7. 7 Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

By Mary H

Ingredients

• ✓ whipping cream
• sweetened condensed milk
• passion fruit juice concentrate

Instructions

1. 1 Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

By Rena Lynn

Ingredients

• ✓ whipping cream
• vanilla wafer
• cream cheese
• confectioners sugar
• cherry pie filling

Instructions

1. 1 Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside.
2. 2 In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.

By DAYLERENE

Ingredients

• ✓ whipping cream
• miniature marshmallow
• milk
• milk chocolate
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ whipping cream
• butter
• sugar
• graham cracker crumb
• sweetened condensed milk
• cranberry sauce

Instructions

1. 1 Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
2. 2 Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
3. 3 Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.

By susieqsb

Ingredients

• ✓ whipping cream
• milk
• egg
• white sugar
• white sugar
• pound cake
• cream sherry

Instructions

1. 1 Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
2. 2 Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
3. 3 Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

By Lisawas