Type what you have

Ingredients

• ✓ whipping cream
• macadamia nut
• white sugar
• white chocolate
• egg yolk
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
3. 3 In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. 4 Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. 5 Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. 6 Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

By Sandy

Ingredients

• ✓ whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ whipping cream
• egg
• egg yolk
• milk
• vanilla extract
• flour
• salt
• brown sugar
• pie crust
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
3. 3 Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
4. 4 Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

By CTREYNARD

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

Ingredients

• ✓ whipping cream
• whole milk yogurt
• sugar
• pumpkin puree
• brandy
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By STARFLOWER

Ingredients

• ✓ whipping cream
• orange juice
• egg
• white sugar
• butter
• angel food cake
• mandarin orange

Instructions

1. 1 Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
2. 2 Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
3. 3 To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

By CHEFBETHPHX

Ingredients

• ✓ whipping cream
• pomegranate juice
• sugar
• lemon juice
• salt
• water
• gelatin

Instructions

1. 1 Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
2. 2 Put the cold water in a small saucepan and sprinkle with gelatin; let stand 1 minute. Cook, stirring, over low heat just until gelatin dissolves, about 2 minutes. Stir into pomegranate mixture. Add cream; beat with an electric hand mixer at medium speed until mixture is foamy, about 3 minutes.
3. 3 Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
4. 4 Transfer to a 1- or 2-qt. freezer-safe container. Put a piece of plastic wrap directly on surface; cover and freeze at least 2 hours or up to 1 month.

By Ali Ramee

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
• water
• butter
• salt
• all-purpose flour
• egg
• sugar
• strawberry
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
2. 2 Combine water, butter, and salt in a saucepan; bring to a boil.
3. 3 Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
4. 4 Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
5. 5 Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
6. 6 Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
7. 7 Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
8. 8 Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

By Nicole

Ingredients

• ✓ whipping cream
• dark chocolate
• butter
• rice flour
• cocoa powder
• egg
• sugar
• honey dijon mustard

Instructions

1. 1 Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
2. 2 Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
3. 3 Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.

By Maille

Ingredients

• ✓ whipping cream
• chocolate wafer cookie
• butter
• milk
• marshmallow
• creme de menthe liqueur
• white creme de cacao
• whipped cream

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

Ingredients

• ✓ whipping cream
• raisin
• rum
• semi-sweet chocolate chip
• all-purpose flour
• brown sugar
• cocoa powder
• baking powder
• cinnamon
• egg
• pecan

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
2. 2 Combine the raisins and rum in a small bowl; set aside to soak.
3. 3 Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
4. 4 Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
5. 5 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

By Justine

Ingredients

• ✓ whipping cream
• oat
• brown sugar
• butter
• brown sugar
• all-purpose flour
• salt
• milk
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.
2. 2 To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.
3. 3 To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.
4. 4 Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.

By Lisa Owens

Ingredients

• ✓ whipping cream
• ✓ whipping cream
• gelatin
• dark rum
• brown sugar
• instant espresso powder
• coconut milk
• vanilla extract
• sour cream
• corn syrup
• bittersweet chocolate
• rum
• mint

Instructions

1. 1 Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
2. 2 Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
3. 3 Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
4. 4 Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
5. 5 To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

By Camilla Saulsbury

Ingredients

• ✓ whipping cream
• cherry gelatin mix
• water
• cranberry
• sugar
• pineapple
• pecan
• orange juice
• apple
• cream cheese

Instructions

1. 1 Stir gelatin into boiling water in a mixing bowl until dissolved; let cool, about 5 minutes.
2. 2 Meanwhile, process cranberries in a food processor until finely chopped. Add sugar and process until dissolved.
3. 3 Pour cranberry mixture into cooled gelatin mixture. Stir in pineapple, pecans, orange juice, and apple until well combined. Cover and refrigerate for 8 hours to overnight.
4. 4 When ready to serve, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in cream cheese.
5. 5 Layer 1/2 of the chilled cranberry mixture in a glass serving dish. Spread whipped cream mixture over top, then finish with remaining cranberry mixture.

By KARATWORK

Ingredients

• ✓ whipping cream
• graham cracker crust
• gelatin
• water
• white sugar
• salt
• cognac
• egg yolk
• creme de cacao
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2. 2 In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3. 3 Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4. 4 In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
5. 5 Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

By Linda K

Ingredients

• ✓ whipping cream
• sour cream
• white sugar
• yogurt
• vanilla extract
• orange liqueur
• strawberry

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

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
• ✓ whipping cream
• vanilla wafer
• butter
• lemon drop candy
• egg yolk
• lemon juice
• lemon zest
• white sugar
• egg white
• cream of tartar
• white sugar
• corn syrup

Instructions

1. 1 To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
2. 2 Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
3. 3 Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
4. 4 Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

By Kathleen

Ingredients

• ✓ whipping cream
• water
• shortening
• all-purpose flour
• cocoa powder
• sugar
• salt
• egg
• granulated sugar
• cocoa powder
• heavy cream
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
2. 2 Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
3. 3 Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
4. 4 Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
5. 5 Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
6. 6 Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
7. 7 Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
8. 8 For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

By Bren

Ingredients

• ✓ whipping cream
• milk
• gelatin
• white sugar
• vanilla extract
• strawberry
• water

Instructions

1. 1 Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.
2. 2 Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.
3. 3 Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.
4. 4 Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.

By Colleen Mitchell

Ingredients

• ✓ whipping cream
• sweetened condensed milk
• graham cracker crumb
• butter
• banana
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.
5. 5 Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.
6. 6 Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.
7. 7 Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

By Maria Padin

Ingredients

• ✓ whipping cream
• graham cracker crumb
• butter
• cream cheese
• granulated sugar
• lemon zest
• lemon juice
• lime
• vanilla extract
• flour
• egg
• icing sugar

Instructions

1. 1 HEAT oven to 350 degrees F.
2. 2 MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
3. 3 BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. 4 BAKE 35 to 40 minutes or until center 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 small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

By PHILADELPHIA Cream Cheese

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
• oatmeal cookie
• butter
• apple
• sugar
• cinnamon
• half and half
• sugar
• egg
• vanilla extract
• cinnamon
• walnut
• dulce de leche
• caramel ice cream topping

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in the preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
3. 3 Melt remaining tablespoon of butter in a skillet over medium heat. Stir in apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until apples have lightly browned, and sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
4. 4 Combine cream, half-and-half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
5. 5 When ice cream has finished, stir in crumbled cookies, caramelized apples, and walnuts. Add dulce de leche by the teaspoon while stirring to evenly distribute.

By Ritinha