Post your favorite Dessert Recipe

[DizneyDogs]

I am always looking for new dessert recipes to take to picnics and potlucks. So if you have a really yummy one that you would like to share please post it!

Thanks!
Crista in Idaho

 

[piratesmate]

I always used to take a fruit salad when I was still canning/freezing pears, peaches, blueberries, etc. We don't often do dessert, but here a couple others I use.

This is one of my favorites...something my Grandmother used to make. It's good for picnics - because it's usually hot around here when we have picnics.

G-Gram’s Frozen Junk
2 c pineapple, crushed
2 ripe bananas
½ c maraschino cherries
Slice bananas in circles. Cut cherries into halves. Dump all ingredients into a shallow pan. Include juice with both pineapple & cherries. Freeze. This is best when allowed to defrost slightly before serving.

This one is good when you don't have much time to "mess around" baking anything.

Quick Cobbler
2 Tbl sugar
½ c flour
½ c milk
1 tsp baking powder
2 c fruit

Combine all ingredients, except fruit. Grease a 9x9 pan & pour in batter. Add fruit to top & bake at 350 for 40 min.

 

[denisem]

Easy and you can make it a day ahead. You can *play* with the ingredients...I like to add fresh or frozen strawberries to the pineapple layer, and sometimes add/substitute coconut for the nuts.

Banana Split Cheesecake (No Bake)

Makes 1 - 9x12 inch pan (18 servings).

2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed
pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen
whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves


Directions
1 Blend the melted butter or margarine with the graham
crackers and press into the bottom of one 9x12 inch pan.
2 Blend the confectioner's sugar and the cream cheese
together until smooth. Spread over the graham cracker crumb
layer. Layer the crushed pineapple and the bananas over the
cream cheese layer. Then spread the whipped topping over the
top. Decorate with maraschino cherry halves. Drizzle
chocolate syrup over the top and sprinkle with pecans. Chill for
at least 4 hours then serve.

 

[Meriweather]

This is a favorite and I have given out the recipe at potlucks countless times. Yummy an deasy too.

I make a cake from a mix.....you don't have to use fat free stuff.


* Exported from MasterCook *

Cherry Vanilla Custard Cake

Recipe By :Fat Free Living Cookbook 2
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fat Free/Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 prepared angel cake
2 packages instant vanilla pudding
3 cups skim milk
2 cups fat free sour cream
1 can cherry, strawberry or blueberry pie
filling

Tear cake into small pieces and put in a 9x13" pan.
In a bowl, mix milk, sour cream and pudding until thickened. Spread over cake. Let chill for 30 minutes.
Spread pie filling on top of cake. Chill.
Can be made a day ahead.

 

[MicMin]

This is one of my favorites.

Lemon Lush

Crust
1 cup plain flour
1 stick margarine
1 Tbls. sugar
1/2 cup pecans

Cut margarine into flour til crumbly. Stir in sugar and pecans.
Press into 13x9 pan and bake at 350 for 15-20 minutes.

Filling
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip

Mix well and pour over crust.

Topping
3 small packages lemon pudding
3 cups milk
Mix and pour over top of cream cheese mixture.
Top with cool whip. Chill before serving.

 

[kayeandjim00]

This is WONDERFUL!!
Turtle Cake
Recipe From: The Lady and Sons – “Just Desserts”

Cake
1 –18.25 ounce cake box German chocolate cake mix (plus ingredients to prepare)
1-14 ounce package caramel candies
½ cup (1 stick) butter
1-14 ounce can sweetened condensed milk
1-6 ounce package semisweet chocolate chips
1-cup chopped nuts

Frosting
3-Tablespoons cocoa
¼ cup (½ stick) butter
1/3-cup milk
1-Tablespoon light corn syrup
1/8-teaspoon salt
1 ½ -Cups confectioners’ sugar
1-teaspoon pure vanilla extract

Preheat oven to 350°. Grease a 13x9x2 inch pan.
Prepare cake according to directions on box. Pour half of batter into prepared pan. Reserve other half. Bake for 15 minutes. Remove from oven and cool completely. (Don’t turn off oven.) Meanwhile, melt caramel candies with butter in saucepan. When completely melted, remove from heat and stir in condensed milk until smooth. Let mixture cool completely. Add chocolate chips and nuts. Spread mixture over cooled cake. Pour remaining batter over mixture and return to oven for another 25-30 minutes.

While cake is baking, prepare frosting. Mix together cocoa, butter, milk, corn syrup, and salt in a saucepan over medium heat. Bring ingredients to a full rolling boil and allow to boil for approximately 3 minutes, stirring occasionally. Remove from heat. Using a handheld electric mixer, beat confectioners’ sugar and vanilla into cocoa mixture; beat until smooth. Pour icing over warm cake.

Serves – 16 to 20