Dessert Recipes

Pumpkin Cheesecake Dessert

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup

In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers. Makes 24 servings.

Peanut Butter Parfaits

1/2 cup packed light brown sugar
3 tablespoons milk
2 tablespoons light corn syrup
2 teaspoons butter or margarine
2 tablespoons creamy peanut butter
Vanilla ice cream
1/4 cup peanuts

In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. Remove from the heat; stir in peanut butter until smooth.

Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts. Makes 2 servings.

Caramelitas

1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-1/4 ounces) caramel ice cream topping
1/2 cup chopped walnuts

In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 10 minutes or until set. Sprinkle with chocolate chips.

Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Makes 3 dozen.

Strawberry Raspberry Trifle

3 cups cold milk
2 packages (1 ounce each) instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen whipped topping, thawed
3 whole strawberries, quartered

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl.

Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.

Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate. Makes 14 servings.

Candy Bar Cheesecake

1-3/4 cups crushed chocolate wafers (about 28 wafers)
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup chocolate syrup
2 teaspoons vanilla extract
3 eggs, lightly beaten
6 Snickers candy bars (2.07 ounces each), coarsely chopped, divided
Additional chocolate syrup

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325 degrees for 12 minutes. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust.

Place pan on a double thickness of heavy-duty foil (about 18 in. square);securely wrap foil around pan. Place in a large baking pan. Add 1 in. of hot water to larger pan.

Bake for 75-80 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with remaining chopped candy bars; drizzle with additional chocolate syrup. Makes 12-14 servings.

Caramel Marshmallow Delights

1 can (14 ounces) sweetened condensed milk
1/2 cup butter or margarine
1 package (14 ounces) caramels
1 package (16 ounces) large marshmallows
1 package (10 ounces) crisp rice cereal

In the top of a double boiler, combine milk, butter and caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal.

Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and store in an airtight container in the refrigerator. Makes 5-6 dozen.

Berry Cheesecake Parfaits

1 package (8 ounces) cream cheese, softened
2 to 4 tablespoons sugar
1/2 cup vanilla yogurt
2 cups fresh raspberries or berries of your choice
1/2 cup graham cracker crumbs (8 squares)

In a mixing bowl, beat cream cheese and sugar until smooth. Stir in yogurt. In parfait glasses or bowls, alternate layers of berries, cream cheese mixture and cracker crumbs. Serve immediately or refrigerate for up to 8 hours. Makes 4 servings.

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces) , cut into 1-inch pieces
2 cans (21 ounces each) blueberry pie filling

In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. x 2-in dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Makes 12-15 servings.

Butterscotch Parfaits

2 cups cold milk
1 package (3.4 ounces) instant butterscotch pudding mix
18 vanilla wafers, coarsely crushed
1 carton (8 ounces) frozen whipped topping, thawed
6 maraschino cherries, optional

In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving. Makes 6 servings.

Banana Cream Dessert

3 cups graham cracker crumbs (about 48 squares)
1/2 cup butter or margarine, melted
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
5 medium firm bananas, halved lengthwise and cut into 1/2-inch slices
1 can (20 ounces) crushed pineapple, drained
1 carton (20 ounces) frozen whipped topping, thawed
1/3 cup chopped pecans, optional
2 (1.55 ounces each) milk chocolate candy bar, broken into squares
Maraschino cherries, optional

Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple.

Spread with whipped topping (dish will be full). Sprinkle with pecans if desired. Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired. Makes 16-20 servings.

Banana Cheesecake Dessert

2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
3/4 cup butter or margarine, melted
1/4 cup sugar
3 cups cold milk
1 can (8 ounces) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 cup chocolate ice cream topping, warmed, divided
1/2 cup caramel ice cream topping, divided
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup chopped pecans
Maraschino cherries with stems

Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13-in. x 9-in. x 2-in. dish. In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended.

Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour. Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping.

Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Makes 16-20 servings.

Candy Bar Fudge

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract

Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.

In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices.

Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Makes 4 pounds (about 7 dozen).

Apple Brown Betty

4 slices white bread, toasted
3 cups sliced peeled baking apples
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup half-and-half cream

Tear toast into bite-size pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter.

Cover and bake at 350 degrees for 1 hour, stirring after 30 minutes. Serve warm with cream. Makes 4 servings.

Brownie Delight

1 package brownie mix (13-inch x 9-inch pan size)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup chopped pecans

Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely.

In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth.

Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Makes 12-15 servings.

Mocha Mousse Brownie Trifle

5 cups prepared brownies
1 package (2. 8 ounces) mocha mousse mix
1 carton (12 ounces) frozen whipped topping, thawed
1/4 cup English toffee bits or almond brickle chips
Grated chocolate

Place half of the cubed brownies in a 2-qt. serving bowl. Prepare mousse mix according to package directions. Spread half over the brownies. Top with half of the whipped topping; sprinkle with toffee bits.

Repeat layers of brownies, mousse and whipped topping. Sprinkle with grated chocolate. Refrigerate until serving. Makes 10-12 servings.

Raspberry Pudding Parfaits

2 cups cold milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses.

Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries. Makes 6 servings.

Black Forest Crisp

16 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 2 cups)
2/3 cup coarsely chopped toasted slivered almonds
3 tablespoon butter, melted
2 cans (21 oz. each) cherry pie filling
1 qt. vanilla ice cream

Preheat oven to 350 degrees. Mix cookie crumbs, almonds and butter until well blended; set aside. SPoon pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.

Bake 30 min. or until pie filling is hot and bubbly and topping is lightly browned. Cool. Top each serving with 1/3 cup of the ice cream. Makes 12 servings

Pumpkin Gingerbread Trifle

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Makes 25 servings (1 cup each).

Chocolate Trifle

1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Makes 8-10 servings

Pumpkin Mousse

1-1/2 cups cold milk
1 package (1 ounce) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup whipped topping, divided

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding.

Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Makes 4 servings.

Caramel Chocolate Trifle

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.

Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Makes 16 servings.

Banana Cream Pudding

Cookie Crunch
1 package (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
Peanuts, if desired

Bake and cool Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk. Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours. Top with peanuts. Store covered in refrigerator.

Cookie Crunch
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter (firm)
1/2 cup peanuts

Heat oven to 400 degrees. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased square pan, 9x9x2 inches.

Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. (To cool quickly, place in larger pan in freezer.) Makes 6 servings

Sour Cream Bavarian

1 envelope unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups fat-free whipped topping

Raspberry Sauce:
1 package (10 ounces) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 tablespoon sugar

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Whisk in sour cream and vanilla. Refrigerate until slightly thickened.

Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape mold coated with cooking spray. Refrigerate until firm.

For sauce, drain raspberries, reserving syrup; set berries aside. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, combine cornstarch and sugar. Stir in syrup mixture until smooth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Refrigerate until serving. To serve, unmold dessert onto a serving plate; top with raspberry sauce. Makes 8 servings (1-1/4 cups sauce).

Cherry Cream Cheese Parfaits

3/4 cup graham cracker crumbs (about 12 squares)
2 tablespoons sugar
2 tablespoons butter or margarine, melted

Filling
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

In a bowl, combine the cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonsfuls in each. In a small mixing bowl, beat cream cheese until smooth.

Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each. Makes 8 servings.

Orange-Ginger Cheesecake

2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit

Heat oven to 325 degrees. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.

Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.

Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.

Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.