Here is a collection of easy dessert recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.
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These dessert recipes were added on March 30, 2005
Drain juice from the pineapple. Combine juice and cornstarch in a medium-sized saucepan. Place over medium heat and cook, stirring occasionally until the mixture boils and thickens. Stir in butter or margarine, lemon juice, and light corn syrup. Put in pineapple and bring to a gentle boil.
Meanwhile, prepare Dessert Dumpling batter.
Pour hot pineapple mixture into a 1 1/2 quart baking dish. Drop dumpling batter by spoonfuls over the hot pineapple. Bake at 400 deg. F. for 20 to 25 minutes.
Sift together the flour, baking powder, salt, sugar, and nutmeg. Add the egg to the milk and mix slightly. Add the corn oil and stir, combine ingredients, and blend. Drop batter by spoonfuls over the hot fruit mixture. Bake at 400 deg. F. for 20 to 25 minutes.
This dessert recipe will serve 6 to 8.
Preheat oven to 400 deg. F. Melt margarine. Add flour, oatmeal, brown sugar, and nuts. Pat thinly on a large cookie sheet. Bake at 400 deg. F. approx. 15 minutes or until light brown. Crumble the above mixture while hot and spread it on the bottom of a 9x13-inch pan. Drizzle 1/2 jar of caramel sauce over the crumbs. Spread ice cream over top and then the remaining crumbs over the ice cream. Drizzle the rest of the caramel sauce over everything. Freeze.
Combine crumbs, sugar, and margarine; mix well. Press firmly into the bottom of the 13x9-inch pan. Bake at preheated 375 deg. F. oven for 8 minutes. Cool.
Arrange banana slices on the crust. With an electric mixer on low speed, beat cream cheese until smooth. Gradually add 1/2 cup cold milk; blend until smooth. Add remaining milk and pudding mix; beat at low speed until well blended, approx. 2 minutes. Spread evenly over bananas in the pan. Evenly spread drained pineapple over the pudding mixture. Spread whipped topping over pineapple. Chill for 3 hours.
Combine graham crumbs, 1/4 cup sugar, and melted butter; mix well. Press firmly into the bottom of the 9x13-inch pan. Chill for 15 minutes.
Combine cream cheese, remaining sugar, and 2 tablespoons of milk in a medium bowl. With an electric mixer at medium speed, beat until smooth. Fold in 1 3/4 cups of the whipped topping. Spread over crust.
Pour the remaining milk into a bowl. Add pudding mix. Mix with an electric mixer at low until well blended, 1 to 2 minutes. Pour over the cream cheese layer in the pan. Chill for several hours.
Just before serving, spread the remaining whipped topping over the pudding. Garnish with chocolate curls.
Set three bright colors of Jello in square pans, separately.
Crust: Mix all ingredients together; pat into a 9x13-inch pan.
Filling: Dissolve gelatin in a little water. Add gelatin and pineapple juice to whipped cream.
Cut the Jello into cubes; mix gently into the whipped cream mixture. Pour over the crust. Chill for at least 2 hours.
Combine egg, flour, white sugar, soda, and fruit. Pour into greased 8x8-inch pan. Mix brown sugar and nuts. Sprinkle over batter. Bake at 350 deg. F. for 35 minutes. Delicious warm or cold topped with whipped cream or non-dairy topping or ice cream. Very tasty.
Dissolve gelatin in cold water. Add hot water and stir, until clear. Add orange juice, lemon juice, and sugar. Chill until slightly thickened. Break angel food cake into bite-size pieces and stir so the cake is well coated. Can be made a couple of days ahead of time - also freezes well.
Caramelize brown sugar and butter. Add water and boil for a few minutes. Cream sugar and butter together. Add milk. Sift flour, baking powder, and salt. Drop by spoonful into caramel syrup and bake in moderate oven at 350 deg. F. for 20 to 30 minutes. Pan size 8x12 inch.
Crush 2 1/2 cups of graham wafers. Save about 1/4 cup to sprinkle on top. Mix with 1/2 cup melted butter and press into a 9x9 inch pan and put in 350 deg. F. oven for 10 minutes. Mix 1 1/2 cup icing sugar with 1/2 cup melted butter. Add all of the 2 eggs and beat until smooth. Spread on the crust after it has cooled. Drain juice from 1 can of crushed pineapple. Fold into 1/2 pint stiffly beaten whipped cream. Spread on top and sprinkle the remaining crushed graham crackers. Place in refrigerator overnight.
*This freezes well and can be made ahead of time. Take it out of the freezer and put it in the refrigerator for two hours before serving.
Rice Pudding Recipes
Apple rice pudding and tropical rice pudding are two of the easy dessert recipes you'll find here.
A collection of pudding and pie recipes.
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