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For the lovely filling in this cream pie, vanilla ice cream and whipped cream is stirred into a cooked egg custard. This heavenly filling is then poured into a baked crust and chilled. Top this rich pie with lightly sugared strawberries.
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Grace Parisi creates her own version of this frozen mousse: an easier-to-make alternative to ice cream.
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Individual ramekins filled with creamy cheesecake with an orange slice and blood orange gelee make for a stunning presentation, but they aren't complicated and you can make them up to 3 days before serving.
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The base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger.
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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.
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This cognac- and creme de cacao-flavored pie is great for company. Make it ahead of time, so the filling has time to chill.
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These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!
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A pinkish-white brain with painted veins, made of peach gelatin and peach schnapps, makes the creepiest shooter ever.
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Sometimes your sweet tooth needs a dose of something stronger than fluffy marshmallow — for those occasions, you can douse the fluffy treats in chocolate ganache.
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White bread has nothing on this recipe for 100% whole wheat bread stuffed with peanut butter and jelly right in the loaf!
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The combination of almond and strawberries in this galette is the perfect pairing for a delicious summer dessert.
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Liliko'i is the Hawaiian name for passionfruit. This exquisite tropical fruit is the flavoring for a light and airy chiffon pie. Serve cold on a hot day.