Dessert Recipes

Oreo mud pie with layered chocolate and coffee ice cream on a chocolate wafer crust, topped with whipped cream, fudge, and toasted walnuts. The 1970s diner classic frozen dessert.

Blueberry cheesecake with macadamia nut crust, creamy cream cheese filling, tangy sour cream layer, and fresh blueberry topping. A Hawaiian-inspired dessert that impresses.

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.

Chocolate chip squares made in the microwave with oats, brown sugar, and chopped nuts. Chewy, no-oven-needed bars ready in under 30 minutes.

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

No-bake frozen blueberry ice cream cake with a cookies-and-cream crumb base, layered vanilla ice cream, and blueberry pie filling. A summer dessert that freezes firm in 2 hours.

A no-bake coconut cream pie made with instant vanilla pudding, whipped topping, and flaked coconut in a pre-baked shell. Five ingredients, zero cooking, and pure creamy coconut bliss after a 4-hour chill.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Rich pumpkin cheesecake with cream cheese, warm spices, and heavy cream in a crumb crust. Sweetened with fructose and spiced with cinnamon and nutmeg for a holiday showstopper.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Chocolate sandwich cookies with a pastel mint wafer hidden inside each one. Thin cocoa dough rounds sealed with a fork, sugared on top, and baked until set. A fun surprise cookie.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.