Type what you have

Ingredients

• ✓ nondairy whipped topping
• watermelon
• blueberry
• white peach
• nectarine
• black plum
• red grape
• coconut
• cinnamon

Instructions

1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

Ingredients

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

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

• ✓ nondairy whipped topping
• baking spray
• cocoa powder
• all-purpose flour
• chocolate cake mix
• water
• vanilla yogurt
• instant chocolate pudding mix
• vodka
• vegetable oil
• egg
• chocolate chip
• raspberry
• white sugar
• vanilla frosting
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn