Dessert recipe collection

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Pineapple banana ice cream made with evaporated milk, crushed pineapple, and ripe bananas in an ice cream maker. A lighter, tropical frozen dessert with minimal added sugar.

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

Microwave pineapple upside-down cake made with yellow cake mix, pineapple tidbits, brown sugar, and maraschino cherries. Ready in 30 minutes with no oven needed.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

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

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

Pop cake (Jello cake) made by soaking a baked cake with strawberry soda and Jello, then frosted with Cool Whip and vanilla pudding. A retro no-bake dessert.

Popcorn fruit cookies made with ground popped corn, cornmeal, dried fruit, and nutmeg. A crunchy, unusual rolled cookie with a satisfying corn-forward crumble.

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.