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Honey Coconut Bananas
Dessert

Honey Coconut Bananas

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
  2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
  3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Strawberry Shortcake Watermelon Pizza
Dessert

Strawberry Shortcake Watermelon Pizza

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
  2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
  3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
  4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli

Banana Split with Raspberries
Dessert

Banana Split with Raspberries

3.5

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
  2. 2 Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

By Tamara Lazarevic

Slow Cooker Pineapple-Cranberry Dump Cake
Dessert

Slow Cooker Pineapple-Cranberry Dump Cake

3.0

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
  2. 2 Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

By Laurie Johnson Gonzalez

Strawberry Shortcake with Balsamic
Dessert

Strawberry Shortcake with Balsamic

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
  3. 3 Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
  4. 4 Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

By Bonnie

Fresh Cranberry Salad
Dessert

Fresh Cranberry Salad

4.7

Prep
15 min
Cook
Total
815 min

Instructions

  1. 1 In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

By Cathy

Easy No-Squeezy Cherry Limeade Pie
Dessert

Easy No-Squeezy Cherry Limeade Pie

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
  2. 2 Top pie with cherry pie filling and whipped cream.

By Ty

Chocolate Chip Cookie Ice Cream Cake
Dessert

Chocolate Chip Cookie Ice Cream Cake

4.8

Prep
20 min
Cook
Total
305 min

Instructions

  1. 1 Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
  2. 2 Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
  3. 3 Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
  4. 4 To serve, garnish with remaining fudge topping, whipped cream, and cherries.

By Arvilla

Chocolate Decadence Cake I
Dessert

Chocolate Decadence Cake I

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
  2. 2 Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
  3. 3 In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
  4. 4 Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
  5. 5 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
  6. 6 Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

By Robin

Strawberry Mint Seduction
Dessert

Strawberry Mint Seduction

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix the strawberries with the mint in a bowl.
  2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
  3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho

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

Raspberry Summer Pudding (English Style)
Dessert European

Raspberry Summer Pudding (English Style)

4.1

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  2. 2 Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  3. 3 The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

By CRAZYCRASH

Ultimate Irish Cream Chocolate Mousse
Dessert European

Ultimate Irish Cream Chocolate Mousse

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
  2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
  3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
  4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

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

Apple Pie a la Mode Taco Cup
Dessert

Apple Pie a la Mode Taco Cup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Pour apple pie filling into a bowl. Dice the apple slices.
  3. 3 Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
  4. 4 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
  5. 5 Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

By Paula

Lemon-Blueberry Dessert
Dessert

Lemon-Blueberry Dessert

4.3

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
  2. 2 Divide pound cake cubes into 4 small dessert dishes.
  3. 3 Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
  4. 4 Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

By Donna

Homemade Banana Split
Dessert

Homemade Banana Split

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

By gabrielle999

Chocolate Lovers Fettuccine a la Mode
Dessert

Chocolate Lovers Fettuccine a la Mode

4.6

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
  2. 2 Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
  3. 3 Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
  4. 4 To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
  5. 5 Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
  6. 6 Place 1/2 cup of vanilla ice cream onto the whipped cream.
  7. 7 Spoon 2 tablespoons chocolate topping onto each dessert to serve.

By sweetlittlejean

Fresas con Crema
Dessert Mexican

Fresas con Crema

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stem strawberries and slice lengthwise.
  2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
  3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
  4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Granita di Caffe con Panna (Italian Coffee Granita)
Dessert Italian

Granita di Caffe con Panna (Italian Coffee Granita)

5.0

Prep
10 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
  2. 2 Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
  3. 3 Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
  4. 4 Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

By lacucinadinadia

Mixed Berry Crepes
Dessert

Mixed Berry Crepes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
  2. 2 While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
  3. 3 Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
  4. 4 To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

By Seema

Heart-Shaped Strawberry Shortcakes
Dessert

Heart-Shaped Strawberry Shortcakes

2.5

Prep
45 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
  3. 3 Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
  4. 4 Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
  5. 5 Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.

By Mindele

Ibby's Grasshopper Pie
Dessert

Ibby's Grasshopper Pie

4.4

Prep
20 min
Cook
Total
320 min

Instructions

  1. 1 Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
  2. 2 In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
  3. 3 Slice the pie and add an additional dollop of whipped cream for serving, if desired.

By Ibby

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

Pumpkin Custard with a Kick
Dessert

Pumpkin Custard with a Kick

4.0

Prep
20 min
Cook
45 min
Total
360 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
  2. 2 Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
  3. 3 Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
  4. 4 Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

By Julie

Lemon Cake Pie
Dessert

Lemon Cake Pie

4.0

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
  2. 2 Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.
  3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.

By Jess Michael