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Dessert Recipes - with easy Dessert Recipes and Pies and Cheesecake recipes

cherry pie

Featuring our "EASY" 
Cherry Dream Pie

EASY CHERRY DREAM PIE

It really doesn't get much easier than this! This pie is excellent.  Make sure you hide some for yourself!

INGREDIENTS

1 9" Ready Made Graham Cracker Pie Crust
1 cup powered sugar
1 (8oz.) package of cream cheese
1 (8oz.) carton of Cool Whip (thawed)
1 can cherry pie filling

DIRECTIONS:

With an electric mixer, whip cream cheese and powdered sugar until creamy.  Fold in Cool Whip and mix until combined.  Pour into pie shell.  Cover with cherry pie filling.  Let refrigerate for 1 hour before serving.

 

PUMPKIN CHOCOLATE CHEESECAKE 

Try this absolutely easy and delicious Pumpkin Chocolate Cheesecake this year for a different Thanksgiving or Christmas dessert recipe!  Also makes a great Oktoberfest dessert.

INGREDIENTS

1 10" Ready Made Graham Cracker Pie Crust
2 (8 oz.) package2 of cream cheese
1/8 teaspoon ground cloves
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup sugar
1/8 cup brown sugar
1/2 cup pumpkin puree
4 xtra large eggs
1/2 cup heavy cream + 1 tablespoon
4 oz. semisweet chocolate chips

DIRECTIONS:

Preheat oven to 275 degrees.
With an electric mixer, whip the cream cheese. Add the sugars, spices, and pumpkin whip again until blended. Whip the eggs in one at a time. Whip in the 1/4 cup of heavy cream. Heat the additional cream and chocolate chips in a small sauce pan until chocolate is melted, stirring to blend. 

Slowly swirl the chocolate mixture into pumpkin-cheese mixture (saving a tiny bit.) Pour mixture into pie crust. Make a design or swirl on top of the cheesecake with the tiny saved bit of leftover chocolate. and bake for 1 hour.  Cool - Refrigerate for 2-3 hours.


PISTACHIO NUT SWIRL DESSERT CAKE

This is a such a great dessert that is also scrumptious for breakfast.

dessert two

INGREDIENTS

1 pkg. yellow cake mix
1 small pkg. pistachio instant pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 water
1/2 cup. sugar
1 teaspoon cinnamon
1/2 cup finely chopped nuts

DIRECTIONS:

Combine cake mix, pudding, eggs, sour cream,  oil and water in large mixing bowl; blend ingredients. Beat at medium speed of electric mixer for 2 minutes. Combine sugar cinnamon and nuts in small bowl. Pour 1/2 of the batter into greased and floured cake pan. Sprinkle with half of the sugar mixture. Top
with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched.


EASY LEMON ICE CREAM PIE

This easy and tasty recipe is very versatile, too! You can also make this with limeade, and any other juice concentrate you think might make a good pie. Pink lemonade and plain vanilla ice cream changes it up a bit, too. This is such an easy recipe, you can have one of the kids make it for you, too. 

easy dessert recipe 3

1 graham cracker crust
1/2 gallon French Vanilla ice cream, slightly softened
6 oz. frozen lemonade concentrate, thawed
8 oz. container whipped topping, thawed

DIRECTIONS:

Place the ice cream and thawed lemonade concentrate in a blender or food processor. Blend thoroughly. Pour immediately into the graham cracker crust. Top with a layer of whipped topping. 

Freeze for at least 3 hours, or until set. Store leftovers in freezer.




DESSERT RECIPES - Family Tested!

EASY DESSERT RECIPES -  Our kind of desserts - easy and tasty!

  

TREMENDOUS TURTLE PIE

Who can think of a better combination than chocolate, caramels, and peanuts? This pie never lasts long enough for the "leftovers" to be refrigerated!

INGREDIENTS

1 baked pie shell, 9 inches
14 caramels (Kraft)
14 oz. can sweetened condensed milk
2 (1 oz.) squares unsweetened baker's chocolate*
1/2 stick butter
2 eggs
1 Tbsp. water
1 tsp. vanilla extract
1 c. mini marshmallows
1/2 c. chopped unsalted peanuts

DIRECTIONS:

Prepare your own pie crust, or use a commercially-prepared one. Bake according to manufacturer's directions, and let cool.

Preheat oven to 325 degrees.

In a small saucepan, melt the unwrapped caramels with 1/3 c. of the sweetened condensed milk over low heat, stirring constantly. Remove from heat immediately, and spread on the bottom of the cooled pie crust. In a large bowl, beat the eggs with the remaining sweetened condensed milk, water, and vanilla extract. Set aside.

In another small saucepan, melt the chocolate with the butter over low heat, stirring constantly until completely melted and smooth. Add to the eggs/milk mixture, and mix until evenly blended. Stir in marshmallows. Pour onto the caramel in the bottom of the pie crust, and sprinkle evenly with peanuts. Bake for 35 minutes, remove from oven, and when cool enough, place in refrigerator for several hours before serving. Keep leftovers refrigerated.

*Be careful with these squares. Some manufacturers have them in 1/2 oz. blocks, so you actually need 4 blocks to make 2 oz.

CALLING ALL ANGELS ANGEL FOOD CAKE

dessert recipe 6


INGREDIENTS

1 box angel food cake mix
15 marshmallows
1/2 bag (11 oz. bag) semi-sweet chocolate chips
8 oz. heavy whipping cream
3 Tbsp. cold water
12 oz. container whipped topping, thawed

DIRECTIONS:

Bake angel food cake according to manufacturer's directions. Cool completely. Remove from pan, and slice off the top, about 1/2 inch down. Set aside.

Using a serrated knife, cut the center out of the cake to make a well, leaving about 1/2 inch border. Be careful that you don't remove so much of the cake that you make any holes. (You will be adding filling to the center).

Place the marshmallows in a medium sauce pan, and add chocolate chips and water. Melt over medium-low heat, stirring constantly, until thoroughly melted and blended. Remove and cool for about 20 minutes.

In the meantime, place the whipping cream in a large bowl, and whip until stiff peaks form. Fold this into the chocolate mix, and pour into the cake well. Replace the top of the cake, and completely frost with the whipped topping. Refrigerate until ready to use, and keep leftovers refrigerated as well. Use a serrated knife to cut, using gentle back-and-forth sawing motions.

Every time we make this, our chocolate center turns out different! We guess it all depends on how long you cool it. Sometimes it seems a bit soupier than others, but it always firms up with refrigeration, and always tastes wonderful! If you want to cut corners, you could probably use a pudding for the center, but the rich chocolate flavor wouldn't be the same. We would also recommend a store-bought angel food cake if they weren't so tiny. If you are really pinched for time, you could always buy 2 cakes and hollow out one, saving one for the top. No matter how you assemble this, it's a delicious cake worthy of company!

 
EASY PEANUT BUTTER PIE DESSERT

Such an easy dessert to prepare - but gone in 60 seconds!

dessert one

INGREDIENTS

1 10" Ready Made Graham Cracker Pie Crust
1 1/4 cup peanut butter
1 cup sugar
1 8 oz. package of cream cheese
1 pint whipping cream
1 teaspoon vanilla
1 cup "Nestle Chocolate Chunks" or grated chocolate

DIRECTIONS:

Whip the whipping cream and vanilla until peaks are formed.  Add cream cheese and sugar and whip for about 1 minute.  Add peanut butter and whip for 5 minutes.  Pour into the pie shell.  Sprinkle the chocolate over top.  Refrigerate for 4 hours before serving.

NOT-FOR-KIDS KAHLUA CAKE

Here is an easy-to-prepare decadent delight worthy of a dinner party gathering. Because it has a bit more spirits than most desserts, it's probably best to keep the kids away from this one. But just try to keep the adults away!

dessert recipe 8

INGREDIENTS

CAKE:

1 box devil's food cake mix
5.9 oz. box chocolate instant pudding mix
3/4 c. Kahlua
1/2 c. water
1/2 c. canola oil
4 eggs

GLAZE:

1 c. powdered sugar
1/4 c. Kahlua

DIRECTIONS:

Place the oven rack in the middle of the oven, and preheat oven to 350 degrees.

Spray a bundt pan with nonstick cooking spray, and dust with flour. Place all cake ingredients in a large mixing bowl, and blend with an electric mixer on low speed for a minute. Scrape the sides of the bowl. Beat ingedients an additional 2-3 minutes on medium speed, scraping sides of bowl often. Pour batter into prepared bundt pan, smoothing top. 

Bake 45-48 minutes until cake springs back when lightly pressed with finger, or a toothpick comes out clean. Remove to a rack and cool in pan for 20 minutes. Run a knife along edge of pan if needed to loosen any sections that appear stuck, and invert on a serving platter to cool slightly.

Mix the powdered sugar and kahlua in a small bowl until well combined. Spoon the glaze over the top of the cake, allowing it to run down the sides, and into the center of the cake. Allow the cake to cool completely before slicing. M-mmm good! 








 

 

    Easy Dessert Recipes from DinnerPlanner.com!