10,005 dessert recipes

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.

Snickers ice cream made by folding crunchy peanut butter, chocolate pudding mix, and whipped cream into vanilla ice cream. A no-churn freezer dessert that tastes like the candy bar.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Easter basket cake built from stacked round layers with green-tinted coconut grass, a foil-ribbon handle, and candy-studded sides. A showstopping family Easter dessert kids help decorate.

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.

No-bake chocolate cheesecake built on a toasted almond wafer crust with a silky milk chocolate, cream cheese, and whipped cream filling. No oven required.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.