Tag Archives: dessert

Pineapple Dream Cake


1 yellow cake mix (plus ingredients to make cake)
1 can sweetened condensed milk
1 can crushed pineapple
1 8oz tub cool whip


Bake cake according to box directions in 9X13 pan.

Allow cake to cool slightly and poke holes in the cake.

Pour whole can of sweetened condensed milk over cake and allow cake to absorb.

Pour whole can of crushed pineapple over cake.

Allow cake to cool completely and then add cool whip.

Refrigerate for 2-3 hours and serve.

Cinnamon Crumble Apple Pie


Crumb Topping

1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened


1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing


6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice


Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.

In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

4 Ingredient Ice Cream


2 bananas, sliced and frozen
1/2 cup strawberries, frozen
2 tablespoons heavy cream
1/2 teaspoon vanilla


Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.

Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.

Scoop with an ice cream scoop and serve cold.

Blueberry Lemon Cake


2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream ***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour *
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh ** blueberries
Powdered sugar to dust the top, optional

How To Make

Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375F.

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition.

Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note below.

Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).

Bake at 375F for 45 to 55 minutes, or until a toothpick inserted into center comes out clean without wet batter.

Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

Serve dusted with powdered sugar.

* Measure flour by spooning into measuring cup then scraping off the top.

** If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

*** can substitute whole milk yogurt for the sour cream – turned out perfect soft and very moist.

Peanut Butter-Chocolate Freeze

24 Servings

45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/2 cup Peanuts, finely chopped
1/4 cup butter, melted
3/4 cup Crunchy Peanut Butter, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup chocolate syrup

Mis wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.

Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in Cool Whip; pour over crust.

Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture.

Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.

Make Ahead: Dessert can be stored in freezer up to 24 hours before serving

Pistachio Pudding Cake


1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts


1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners’ sugar
1/2 cup chopped walnuts


In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.

Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large bowl, beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts.

Refrigerate until serving

Homemade Orange Creamsicle Ice Cream


1 3/4 cup – coconut milk, full fat
2 medium – Orange
4 tbsp – Sweetener
1 tsp – Vanilla extract


Peel and section oranges. Lay flat on a tray and freeze until hardened.

In a blender, add coconut milk and half of the frozen orange sections.

Blend until smooth. Add the remaining oranges and continue blending.

Add the sweetener of your choice (honey, powdered sugar, maple syrup) and vanilla extract.


Pour into a freezer safe container and freeze until solid.

When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!