Looking for simple dessert recipes?

Question

Fun stuff that the kids can help me make. So easy...but cute and kind of fancy too. Nothing too elegant or expensive...just not the normal cookies,fudge etc. Wanting to try different things.

Anonymous · Accepted Answer

A Traditional English Trifle.....kids can have a lot of fun helping with that! Check out this excellent recipe:
http://www.gourmet-food-revolution.com/English-trifle-recipe.html

guido_961 · Answer

we have a wide range of easy desserts on our website.
http://www.yummyfood.net/recipes-category10.html
Some are also made for kids to help.
This is just  one, there are many more.....

Banana Pudding.

Ingredients


3/4 cups granulated sugar
3 eggs
2 heaping Tbsp flour
1/2 tsp salt
2 Tbsp butter
1 tsp vanilla extract
4 ripe bananas
1 box vanilla Wafers

 
Directions

In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well. Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.Cook over medium heat, stirring constantly until pudding comes to a slow boil. Continue cooking and stirring until pudding begins to thicken.
Remove from heat and stir in vanilla. Place a layer of the vanilla wafers in the bottom of a serving bowl, add a thin layer of the warm pudding, then a layer of sliced bananas. Continue with the layers, ending with the pudding. Arrange a few wafers on top as a garnish if desired, or top with lightly sweetened whipped cream.
Chill before serving.

Anonymous · Answer

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Anonymous · Answer

Talkin' Trail Mix

1 bag (6 ounces) slivered almonds 
1/2 cup shelled pumpkin seeds (pepitas) 
1/2 cup shredded sweetened coconut 
1/2 cup dried cranberries (recommended: Ocean Spray Craisins) 
1/2 cup milk chocolate chips 
Preheat oven to 350 degrees F. 
On a foil lined baking sheet, combine almonds, pumpkin seeds, and coconut. Bake for 10 to 12 minutes or until coconut is golden brown. Remove from oven and let cool thoroughly. Combine toasted coconut mixture with dried cranberries and chocolate chips.

blueeyeskenai · Answer

I call this Cherry Delight.  It's really easy and simple!  
It calls for Angel Food Cake, Cherry Pie Filling, Cherry Jello, and Cool Whip. 

Get a bowl, tear apart the angel food cake into pieces and put them in the bowl, spread the cherry pie filling all over, (for the jello...you only add the amount for the hot water NOT THE COLD WATER) pour the jello mix all over in the bowl and chill in the frig. 
After a couple of hours, pull it out and add the cool whip topping to it.  It's really yummy and it's a light dessert!  

* you can have layers in your dish, add a little angel food cake, put a little bit of cherry pie filling on top, and then repeat again and finally add the jello mix on top.  I do it this way and you get more in your bite!

* this is a really easy dessert if you have diabetics.  You can get sugar free jello and sugar free cherry pie filling.  I also make it this way for my uncle.  :-)

Anonymous · Answer

Well this one takes a few more ingredients then you are looking for but it is really easy and very yummy. I have made this for 3 thanksgivings in a row (to change up instead of pumpkin pie) and I always get compliments on it. Ingredients 1 recipe Gingersnap Crumble (recipe, below) 1 quart vanilla ice cream 1 15-oz. can pumpkin 2 Tbsp. packed brown sugar 1-1/2 tsp. pumpkin pie spice 1/2 tsp. salt 1 cup whipping cream, whipped Directions 1. Prepare Gingersnap Crumble. Set aside. 2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon. 3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours). 4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings. Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated. Here is another favorite. Leftover pumpkin creme brulee Ingredients * Leftover pumpkin pie * 5 tablespoons sugar Directions Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups. Sprinkle a tablespoon of sugar over the filling in each ramekin. Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top.

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