January 23, 2020

Top Five Dessert Recipes

Top Five Dessert Recipes

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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