Dessert/2 recipes

An easy-to-make cake which is a perfect way to welcome the Autumn season!

No-bake cheesecake blending cream cheese, sour cream, and Cool Whip gets spread into graham cracker crusts and topped with cherry pie filling for easy refrigerator dessert.

Honey Bun Cake starts with a yellow cake mix enriched with sour cream, layered with a brown sugar, cinnamon, and pecan swirl, then glazed while warm. A potluck favorite that tastes scratch-made.

Luxurious banana cream pie with a from-scratch vanilla custard, whipped cream, and glazed banana slices on top. A show-stopping dessert that's miles beyond the diner version.

My grandmother used to make these brownies for us when we were kids, they are so good i thought i would share them!

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

Spiced Angel-Food Cake with Cran-Apple Topping recipe

These sweet treats are easy to make, and they taste amazingly rich, chocolaty, and delicious!

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Pineapple cloud pie with a crispy rice cereal crust and a frozen filling of cream cheese, pineapple, and whipped topping. A no-bake, light-as-air freezer pie ready in three hours.

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

Chocolate meringue pie with a silky cooked custard filling and a billowy sweetened meringue topping baked golden. The diner-counter classic done from scratch with unsweetened chocolate for that unmistakable old-fashioned cocoa flavor.