Dessert/9 recipes

Monkey tails are frozen chocolate-dipped bananas on a stick, brushed with orange juice to prevent browning. A fun, easy no-bake treat kids can help make.

A silky baked custard made with just 4 ingredients: mint chocolate chips, milk, sweetened condensed milk, and eggs. Cooked in a gentle water bath for a spoonable, minty chocolate treat.

Four-ingredient homemade crumb crust with flour, butter, cinnamon, and a pinch of salt. Mixes in 5 minutes for a buttery, lightly spiced pie base or streusel topping.

No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9x13 pan. Chill, slice, and serve.

Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.

Creme Fraiche is so versatile, it can be used in plenty of ways, and just a spoonful adds the creaminess and richness, it's used so often in desserts; and instead of store-bought, you can actually make your own delicious and creamy creme fraiche.

This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.

Soft chocolate-butterscotch cookies built on a melted base of sweetened condensed milk and chips, each topped with a toasted pecan half. Fudgy, candy-like, and easy to mix.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Three fresh berries, five minutes, zero cooking. Strawberries, blueberries, and raspberries are partially blended into a chunky sauce bursting with natural sweetness. A no-sugar-added fruit dessert that's as easy as it gets.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.