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Cherry Cheesecake Brownies Recipe

Ingredients 1 box brownie mix (for 9x13 pan) 1 - 8 ounce package cream cheese, softened 2 Tablespoons butter 1 - 14 ounce can sweetened condensed milk 1 Tablespoon cornstarch 1 egg 1 teaspoon vanilla extract 1 - 21 ounce can cherry pie filling 1/4 cup chocolate chips 1 teaspoon shortening Cool Whip Click link below for recipe

Contributed by Karen Webb

Chocolate Coconut Dessert Recipe

Ingredients 1 cup butter, room temperature 1 1/4 cups sugar 4 eggs 1 teaspoon coconut extract (vanilla extract can be used instead) 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup sweetened coconut flakes Ganache 1 cup chocolate chips 4 tablespoons butter Click link below for recipe

Contributed by Karen Webb

Best Ever Banana Pudding Pie Recipe

Ingredients 1 9 pinch pie crust, prepped, baked and cooled 2 C chopped vanilla wafers 2 small bananas 1 8oz tub Cool Whip, divided 1½ C milk 1 5.1oz box instant vanilla pudding juice from one lemon Caramel sauce for drizzling Click link below for recipe

Contributed by Karen Webb

S'Mores Icebox Cake Recipe

INGREDIENTS 17 graham crackers, separated 1 (3.9 ounces) chocolate fudge pudding (instant pudding and pie filling) 2 cups 2% milk 1 and 1/2 cups miniature marshmallows, separated 3/4 cups whipped topping, completely thawed Optional: 1 chocolate bar, miniature chocolate chips Click link below for recipe

Contributed by Karen Webb

No-Bake Chocolate Chip Cookie Pie {made with Chips Ahoy!} Recipe

Ingredients 1 (13 oz.) package chocolate chip cookies (original crunchy, not soft & chewy) ~ I use Chips Ahoy! 1 (9 oz.) prepared graham cracker pie crust 1 c. milk 1 (8 oz.) container Cool Whip Click link below for recipe

Contributed by Karen Webb

Layered Strawberry Shortcake Recipe

Ingredients 1- 2 pound container fresh strawberries - washed, hulled & sliced 1 - large tub whip topping- partially thawed 1 - ready-made angel food cake Click link below for recipe

Contributed by Karen Webb

Rocky Road S'Mores Bars Recipe

INGREDIENTS graham cracker crust 12 full graham cracker sheets 4 tablespoons sugar 8 tablespoons butter brownie layer 16 tablespoons butter (1 cup) ½ cup cocoa powder ½ cup milk chocolate chips 1½ teaspoons vanilla 2 eggs 1 cup flour 2 cups brown sugar ½ teaspoon salt 1 cup half and half (or milk of choice) topping ½ cup mini marshmallows ⅓ cup peanuts ⅓ cup milk chocolate chips Click link below for recipe

Contributed by Karen Webb

No Bake Frozen Peanut Butter Cheesecake with Nutter Butter Crust Recipe

Ingredients Crust: 24 Nutter Butter Cookies, finely crushed (about 3 cups) or a similar amount of any peanut butter sandwich cookie 6 tablespoons unsalted butter, melted Cheesecake: 8 ounces cream cheese, softened 1 can (14 ounces) sweetened condensed milk 3/4 cup creamy peanut butter (Skippy Naturals is what I use) 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 container (8 ounces) Cool Whip (fat-free, regular, or light), thawed Topping (all optional): 1/2 recipe chocolate whipped cream 1/4 cup hot fudge, warmed 1/4 cup peanut butter, warmed Chopped Peanuts Mini Nutter Butters Click link below for recipe

Contributed by Karen Webb

Raspberry Cheesecake Brownie Recipe

INGREDIENTS Brownie Layer 1 cup cocoa ½ cup flour ½ tsp. kosher salt 4 large eggs 8 oz. unsalted butter, melted 2 tsp. vanilla extract 1 cup sugar 1 cup brown sugar Cheesecake Layer ¼ cup fresh raspberry puree (about 3-4 oz. fresh whole raspberries) 8 oz. cream cheese, softened ⅓ cup + 2 Tbsp. sugar 1 large egg ½ tsp. vanilla extract ¼ kosher salt 3 Tbsp. all-purpose flour Optional 6 oz. fresh raspberry confectioners sugar Click link below for recipe

Contributed by Karen Webb

S’mores Peanut Butter Pie Recipe

Ingredients 9 graham crackers, crushed 1/4 cup butter, melted 1 package (8 ounces) cream cheese, softened 1/2 can (14 ounce can) sweetened condensed milk 1/2 cup peanut butter 1/4 cup powdered sugar 1 tub (8 ounces) Cool Whip, thawed 1/2 cup mini marshmallows 1/2 cup Hershey Bar pieces, chopped 1/4 cup semi-sweet chocolate chips, melted Click link below for recipe

Contributed by Karen Webb