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This blackberry chiffon pie recipe fills a vanilla wafer crust with airy blackberry-lime chiffon that is topped with whipped cream and fresh berries.
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Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day.
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Sweets like this frozen minty-lime dessert can be part of a balanced diet, but remember to keep tabs on portions.
cooking.nytimes.com
This airy retro icebox dessert first appeared in “Fruit Pies: Delightful Confections Starring Fresh Fruit,” a booklet published by The New York Times Food News department in 1952, and it’s an excellent way to make use of summer’s strawberry bounty Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
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Creamy and orangy, this panna cotta recipe is reminiscent of the frozen treat on a stick - the creamsicle.
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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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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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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.