Almost everyone loves desserts, whether it’s ice cream, cookies, or cake. So, when Taste of Home shared their most liked, most shared, and highest-rated dessert recipes, we knew we had to share it here too!
“Awesome, delicious, and so easy to make. I took it to a Christmas party and they had a contest for the best dessert. I won! Everyone loved it!!” – Estelle
Preheat oven to 375°.
Line a 9-inch deep-dish pie plate or cast-iron skillet with the pastry. Then, trim and flute the edges.
Next, beat cream cheese, sugar, 1 egg, and vanilla in a small bowl until smooth. Spread into pastry shell and sprinkle with pecans.
Whisk remaining eggs in a small bowl, then gradually whisk in caramel topping until egg and caramel are blended. Slowly pour mixture over pecans.
Bake for 35-40 minutes or until lightly browned. Once finished cooking, cool on a wire rack for 1 hour. Refrigerate 4 hours or overnight before slicing. Garnish with additional caramel ice cream topping.
“This has turned into a family favorite, especially with the grandkids. Easy to make!!” – Cheryl Green
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13×9-inch baking pan and bake at 350° until golden brown, about 14-16 minutes. Cool on a wire rack.
Beat cream cheese and confectioners’ sugar in a large bowl until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
Whisk milk and pudding mixes for 2 minutes in a large bowl. Spread mixture over the cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate until firm, 8 hours or overnight.
“Delicious! A light, sandy cookie. I like the addition of the cherries. Would make again!” – Sue Falk
Cream butter and confectioners’ sugar in a large bowl until light and fluffy, approximately 5 minutes. Flour and cornstarch gradually, beating until well blended.
Dust hands lightly with additional cornstarch and roll dough into 1-in. balls. Place 1 inch apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
“Every time I make these delicious banana bars, they get gobbled up so fast! A great way to use use up ripe bananas and have a great desert. I always half the amount of frosting because it makes so much.” – Laurie Par
Cream butter and sugar in a large bowl until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt and stir into creamed mixture just until blended.
Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
For the frosting, beat cream cheese and butter in a small bowl until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars.
“The family loved getting more of their favorite part, the filling! Total hit!” – Kim
Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter and pulse just until combined. Press onto bottom and sides of a greased 9-inch pie plate. Refrigerate until firm, about 1 hour.
Beat the first four filling ingredients until blended. Then, beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
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