I'm looking for delicious dessert recipes?

What is your best dessert recipe?





Thanks much!I'm looking for delicious dessert recipes?
This is easy to make and very very good :0)





Pig Out Cake





1 box of yellow cake mix


1 small can of mandarin oranges, undrained


1/2 c. oil


4- eggs





Icing:


12 oz Cool whip


1 lg. can crushed pineapple, undrained


1 sm. pkg. instant vanilla pudding





Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.


Combine icing ingredients and spread on cooled cake.


Cake does need to be refrigerated until ready to serve.





Edit: sometimes I will add some coconut to the icing mixture.I'm looking for delicious dessert recipes?
i forget which site it is but go to google and type in Cinnamon Hazelnut Biscotti there heavenly and go with everything, coffee, tea, icecream the possibilitys are endless ohh and the easy to make to. Everyone who's tried the one I'e made thinks its impossible that there homemade!
Trifles..............
Boston Creme Trifle





1 (20 ounce) package yellow cake mix with pudding


1 cup water


1/3 cup oil


3 eggs


1/2 cup flour


1 cup sugar


1/4 teaspoon salt


2 1/2 cups milk


2 eggs


2 tablespoons butter


1 teaspoon vanilla


2 cups whipping cream


1/2 cup powdered sugar


1/4 cup unsweetened cocoa





Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.


Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.


Gradually stir in milk until smooth.


Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.


In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.


Gradually stir egg mixture into hot misture.


Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.


Stir in butter and vanilla.


Place plastic wrap directly on custard; refrigerate until cool.


In large bowl, combine remaining ingredients; beat until stiff peaks form.


To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.


Repeat, making 3 layers.


Garnish with chocolate curls if desired.
Snowball Cake





3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)


1 (20oz) (2 ½ cups) can crushed pineapple


Juice of one lemon


1 cup sugar


1 cup boiling water


1 large angel food cake


2 TBSP. unflavored gelatin


4 TBSP. cold water


1 bag shredded coconut (optional)


maraschino cherries (optional)





Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.





Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.





Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.





Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..





***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)





***Note- 1 med fresh coconut yields enough coconut for 2 cakes.


Elyon Kosher unflavored gelatin 2 box/2cakes


Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=%26gt; 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)


Large Cool Whip 16 oz is enough for one cake .


How many cups are in a tub of COOL WHIP Whipped Topping?


Size of Tub Yield


8 oz. 3 cups


12 ounce 4 1/2 cups


16 ounce 6 1/2 cups for REGULAR, 6 3/4 cups for LITE*


* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.





***************





Apple Dumplings





Syrup:


2 cups sugar


2 cups water


¼ tsp. cinnamon


¼ tsp. nutmeg


¼ cup butter





Filling:


6 apples


sugar


cinnamon


nutmeg


small pieces of butter





Dough:


2 cups flour


1 tsp. salt


2 tsp. baking powder


3/4 cup shortening


½ cup milk





Make syrup of sugar, water, cinnamon, and nutmeg; add butter. Pare and core apples; cut in slices. Sift flour, salt, and baking powder; cut in shortening. Add milk all at once and stir until moistened. Roll ¼ inch thick; cut in 5 inch squares (about). Put some apple slices on each square; sprinkle generously with additional sugar, cinnamon, and nutmeg; dot with butter; fold corners to center; pinch edges together. Place 1 inch apart on greased baking pan. Pour syrup over dumplings. Bake in moderate oven at 375 degrees for 35 minutes. Makes 6 dumplings.
strwberry shortcake!!!


the classsic way!


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thank you!
This is a recipe that I enjoyed as a child and still enjoy today. It is VERY INEXPENSIVE and EASY. Hope you enjoy it too! It is created by wrapping refrigerated crescent-roll dough around cinnamon-sugar-coated marshmallows. The marshmallows melt during baking, forming a sweet, hollow puff.





Magic Marshmallow Crescent Puffs





PUFFS


1/4 cup sugar


2 tablespoons all-purpose flour


1 teaspoon cinnamon


2 (8-ounce) cans refrigerated crescent rolls


16 large marshmallows


1/4 cup margarine or butter, melted





GLAZE


1/2 cup powdered sugar


1/2 teaspoon vanilla extract


2 to 3 teaspoons milk





Heat oven to 375°F. Spray 16 muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in sprayed muffin cup. Repeat with remaining marshmallows.





Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Remove from oven; cool 1 minute. Remove from muffin cups; place on wire racks set over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls.