What are some extremely easy and extremely quick dessert recipes?

Easy. Quick. Inexpensive and overall delicious dessert recipes?What are some extremely easy and extremely quick dessert recipes?
Pound cake and strawberries (or other fruit such as mixed berries or fresh peaches) with whipped cream.





Trifle: layer fresh fruit, cubed pound cake or sponge cake and vanilla pudding





Both are pretty easy and very summer.





or this recipe is to die for. Serve with some ice cream...


Peanut Butter and Milk Chocolate Chip Brownie Bars


6 Tbs butter or margarine, melted


1 1/4 cups sugar


2 tsp vanilla extract, divided


3 eggs, divided


1 cup all-purpose flour


2 Tbs all-purpose flour


1/3 cup HERSHEY庐'S Cocoa Powder


1/2 tsp baking powder


1/2 tsp salt


1 (14 ounce) can sweetened condensed milk (not evaporated milk)


1/2 cup REESE'S庐 Creamy Peanut Butter


1 (11 ounce) package REESE'S庐 Peanut Butter and Milk Chocolate Chips, divided


3/4 tsp shortening





1 Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan.


2 Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 17 minutes.


3 Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 2 tablespoons chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 17 to 20 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.


4 Place reserved chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.


Yield: 24 to 36 bars.What are some extremely easy and extremely quick dessert recipes?
Buy a pound or angel food cake and cut it into squares. Make some instant vanilla or cheesecake flavored pudding.


Get some berries or peach slices.





Layer cake, fruit, pudding and top with whipped cream.
Cut up different fruit and add whipped cream, mmm.
Cheesecake





1 can condensed milk


8 oz cream cheese


1/4 c lemon juice





Beat together and throw into grahamn cracker crust


Garnish with fruit or pie filling if desired
Trust me, if it's not easy I don't do it!!





NO BAKE - KEY LIME PIE





1 (16 oz.) pkg. cream cheese


1 can Eagle brand sweetened condensed milk


1 small can of frozen limeade thawed


1 large tub of Cool Whip or similar whipped topping


1 chocolate graham cracker crust


Several drops of green food coloring


Chocolate sprinkles





Cream the cream cheese, add can of condensed milk and limeade and whip, whip, whip and whip again. Add 2/3 of the tub of whipped topping, several drops of green food coloring and blend together. Pour into graham cracker crust and top with remainder of Cool Whip. Sprinkle with chocolate sprinkles and refrigerate.
Brownies with a scoop of vanilla ice cream, warm chocolate syrup drizzled on top, and a cherry, strawberry, or raspberry front and center....so good!
layer some cake, pudding, fruit and cool whip in a bowl and you have a very easy, quick and yummy Trifle.....
I have this standard batter recipe. You can use it with so many things. Use about 1 1/2 to 2 cups of one of these:


Fresh strawberries


Canned pineapple


frozen or fresh blueberries


canned peaches


cherry pie filling


apple pie filling


fresh blackberries


frozen blackberries


raspberries


you get the picture





Mix 2 cups flour, 2 cups sugar, 1 tablespoon baking powder, 2 cups milk. Melt 1 stick of butter in a 13x9 inch pan. Pour the batter over the melted butter. spoon the fruit over the batter. Don't worry about being neat, just drop spoonfuls everywhere. Bake at 350 for about 40 minutes.


This dessert is so fast, buttery and good. If you are really talented, you can make a half and half cake. Just put a different fruit on each half.
Hey all you previous answerer's! She said quick and easy!


For the time it takes to read your stuff, I can:


use 1 box of Jell-o Instant Cheese Cake Pudding


Mix with milk.


Pour into a graham cracker crust.


Refrigerate 30 minutes and eat.





Or Instant Banana Pudding


Vanilla Wafers


Bananas





Mix pudding alternate layers of pudding, wafers, and sliced bananas. Top with cool whip or whipped cream. Let sit for as long as you need, then pig out.





See! Quick, cheap, and easy!
Make a Kool-Aid pie....Take 1 pkg of your favorite kool-aid %26amp; mix together in bowl with 1 can sweetened condensed milk. Fold in 1 container of Cool-Whip, thawed %26amp; pour into graham cracker crust. Chill for at least 2 hours in fridge before serving.....Quick, Easy %26amp; Yummy - My favorite in the summer is watermelon!!
Get a packet of Maltesas ( the little chocolate covered malt balls), put the unopened bag in a teatowel, belt it 6-10 x with a rolling pin or meat tenderiser. Put 3 scoops of vanilla ice cream in a bowl, pour the crushed maltesas over the icecream and eat.


Takes all of 1 min to do and is YUMMY


You can if you want use a topping but I think really only chocolate or caramel works with the malt taste.
Here are my fave quick and easy desserts. I hope you will try one of them, because they are so good!!! Happy cooking! :)





Peanut Butter Pie (the graham cracker crust is the best!!!)





1 baked pie crust, or use graham cracker crust, 9-inch


4 ounces cream cheese, softened


1 cup confectioners' sugar


1/2 cup peanut butter


1/2 cup milk


8 ounces whipped topping


1/4 cup chopped peanuts


chocolate shavings, optional





In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and peanut butter. Slowly add milk, beating until smooth. Fold in whipped topping; pour into crust. Top with peanuts; freeze.


Remove from freezer at least 10 minutes before serving. Top with shaved chocolate if desired.








German Chocolate Cheesecake(this one looks hard, but it is so easy to make and worth it!!!)





For the crust


2 cups chocolate graham cracker crumbs


1/4 cup cocoa


1/4 cup sugar


6 tablespoons butter, melted


For the filling


4 ounces Hershey's semi-sweet baking chocolate


24 ounces cream cheese, softened


3/4 cup sugar


1/2 cup sour cream


2 teaspoons vanilla


2 tablespoons flour


3 eggs


For the topping


2 egg yolks


2/3 cup granulated sugar


1/3 cup butter, cut into small pieces


2/3 cup whipping cream


1 teaspoon vanilla extract


1 cup flaked coconut


1 cup pecans, chopped





For the crust:.


In a nine-inch spring form pan, mix the cracker crumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides.


Bake for 8 minutes at 350掳.


For the filling:.


In a microwave bowl, melt chocolate until smooth. Set aside. In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at a time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust.


Bake 10 minutes without opening oven door at 425掳(450掳 if using a light colored spring-form pan). Reduce oven to 225掳 (250掳 if using a light colored spring-form pan) and continue baking 35 - 45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Remove from pan.


Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.


For the topping:.


In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.


Optional: Drizzle topping with 1/4 cup semi-sweet chocolate chips melted with 1 teaspoon vegetable shortening. Place mixture in Baggie and snip corner with scissors to drizzle over cheesecake.








Ice Cream Sandwich Cake





12-18 ice cream sandwiches


1 (8 ounce) container whipped topping


1-2 cup chopped pecans


caramel ice cream topping





You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too.


Place half of your sandwiches in the bottom of the pan.


Cover with whipped topping.


Top with half of your chopped nuts.


Drizzle with syrup.


Repeat above steps for next layer.


Cover and freeze for 2 hours.








Kool-Aid Pie





1 (14 ounce) can sweetened condensed milk


16 ounces Cool Whip


1 (3 ounce) package Kool-Aid


1 graham cracker crust





In a bowl, mix all ingredients except crust.


Pour mixture into pie crust.


Refrigerate to set up for a couple hours.


(Cook time is chill time).








Quick %26amp; Easy Tiramisu





1 (12 ounce) box vanilla wafer cookies


8 ounces cream cheese


1 (8 ounce) container mascarpone cheese


1 teaspoon vanilla


2 tablespoons instant coffee crystals


5 eggs, separated


5 tablespoons sugar


chocolate, to create shavings for topping





Separate 5 eggs.


-Whip egg whites until they form hard peaks, set aside.


-Whip egg yolks and sugar until mixture reaches a pale yellow color.


Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.


Add instant coffee crystals and continue to blend with mixture until crystals dissolve.


Add egg whites into creamed mix.


Line bottom of 8X8 or 9X9 pan with wafer cookies.


OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of cookies.


Spread layer of creamed mixture on top of cookies.


Repeat layering until creamed mix is gone.


Top of dessert should be cream layer.


Use chocolate to make shavings or dust onto top of completed dessert.


You may refridgerate or freeze depending on preference








White Trash





3 1/2 cups Cheerios toasted oat cereal


3 cups Rice Chex


3 cups Corn Chex


16 ounces M%26amp;Ms plain chocolate candies


2 1/2 cups salted mixed nuts


2 cups small pretzels


2 (11 ounce) packages white chocolate chips (Ghirardelli brand preferred)





Dump the cereals, M%26amp;Ms, nuts %26amp; pretzels in a large bowl.


Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.


Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.


Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.


Store in zip-top bags or air-tight containers








Strawberry Parfaits





500 g fresh strawberries, quartered


1/4 cup brown sugar, firmly packed


4 teaspoons white sugar


1 cup yogurt


1/4 cup sour cream


1/4 teaspoon orange rind, grated


strawberries, whole for garnish (optional)


fresh mint sprigs (to garnish) (optional)





In a medium bowl combine the strawberries, brown and white sugar. Mix well. Stand misture until the sugars dissolve and strawberries release their juices [about 20 minutes].


In a small bowl, combine yogurt, sour cream and orange rind.


spoon one third of the berry mixture into 4 parfait glasses, dividing equally. Top each with 2 tablespoons of the yogurt mixture. Repeat with another lay of berry mixture and yogurt mixture.


Spoon remining berry mixture over yogurt, dividing it evenly. Top each with 1 tablespoon of yogurt mixture. Decorate with whole berries and mint springs.


Serve immediately.








Chocolate Peanut Fudge Bars





Crust


2 cups chocolate cookie crumbs


1/2 cup butter, melted


Filling


1 (8 ounce) package cream cheese, softened


1 cup powdered sugar


1/2 cup creamy peanut butter


2 tablespoons milk


Topping


2 cups semi-sweet chocolate chips


1/2 cup creamy peanut butter


1 cup peanuts, coarsely chopped





In a medium bowl combine the crust ingredients, mix well.


Press firmly into the bottom of a 9x13 pan.


Refrigerate crust for 20-30 minutes.


In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy.


Spread over crust.


In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth).


Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate).


Stir in peanuts.


Spread over filling.


Refrigerate at least 4 hours, store leftovers in the refrigerator as well.








Butter Pecan Ice Cream Pie





2 cups butter pecan ice cream, softened


1 (9 ounce) graham cracker crust


3 (1 1/2 ounce) english toffee-flavored candy bars, crushed, divided


2 cups vanilla ice cream, softened


caramel sauce





Spread butter pecan ice cream in crust; sprinkle with half of crushed candy bars. Cover and freeze 1 hour.


Spread vanilla ice cream over top; sprinkle with remaining crushed candy bars. Cover and freeze 4 hours or until pie is firm. Serve with caramel sauce.
Sopapilla Cheesecake


2 cans crescent roll dough


2 packages cream cheese


1.5 cups sugar


1 stick of butter


1 tsp vanilla


1 tsp cinnamon





spray a 9x13 pan with non stick spray, spread out 1 package crescent roll dough and pinch to close any wholes. Cream together 1 c sugar, vanilla and cream cheese. Spread on top of crescents. Spread the second can of crescent on top of the cream cheese, doing the same with the wholes. Melt the one stick of butter and take off heat, add the 1/2 cup sugar that remains, and the cinnamon. Stir, then pour on top of the crescents, move the pan around so that the butter mixture evenly coats the dough. Bake at 350 degrees for 30 minutes. Delicious
These are easy and the BEST~!!





One Bowl Brownies





4 squares Baker's Unsweetened Chocolate


3/4 cups (1 1/2 sticks) butter or margarine


2 cups sugar


3 eggs


1 teaspoon vanilla


1 cup flour


1 cup coarsely chopped nuts (optional)





Heat oven to 350 F (325 F for glass baking dish). Grease 9x13 pan.





Microwave chocolate and butter in large microwavable bowl


on HIGH 2 minutes or until butter is melted. Stir until


chocolate is completely melted.





Stir sugar into chocolate mixture until well blended.


Mix in eggs and vanilla until well blended. Stir in flour


and nuts until well blended. Spread in prepared pan.





Bake for 30 to 35 minutes or until toothpick inserted into


center comes out with fudgy crumbs. Do NOT overbake.


Cool in pan. Cut into squares.





Makes about 24 brownies











One Bowl Cake


Prep: 15 min - Total: 55 min





3 squares BAKER'S Semi-Sweet Baking Chocolate


6 Tbsp. (3/4 stick) butter or margarine


3/4 cup sugar


2 eggs


1 tsp. vanilla


1-1/4 cups flour, divided


1/2 tsp. baking soda


Chocolate Glaze (see Tip below)


1 cup seasonal fresh fruit, such as blueberries and raspberries (optional)





PREHEAT oven to 350锟紽. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.





STIR in sugar until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Stir in vanilla. Add 1/4 cup of the flour and baking soda; mix well. Add remaining cup flour alternately with 3/4 cup water, beating until well blended after each addition. Pour evenly into a greased and floured 9-in. round cake pan.





BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze and top with berries just before serving.





Makes 10 servings
I make this cake it is basically like strawberry shortcake. You need angel food cake (you can buy pre made loaves at a bakery), strawberries (I just get the frozen sliced ones to make it easier) and whip topping.





Layer it angel food, strawberries, angel food, whip topping on top.





If you want to get creative throw a few blue berries or strawberries on top





It only takes about 5 minutes and is extremely yummy!!!
My all time favorite is from Jello...





2 cups cold milk


2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


1 OREO Pie Crust (6 oz.)


1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed, divided





POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)


SPREAD 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.


REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.





You can substitute any flavor of Jello and any type of crust. It is my FAVORITE!!! Very light and creamy!
This is a really good Cake. I don't remember what it is called, but my husband got it from Cracker Barrel where he is a Prep cook.





Ingredients:





1 Box Yellow Cake Mix


3 Eggs


陆 c. Butter


8 oz Box Cream Cheese


3 戮 c. Powdered Sugar (almost 1 whole bag)


1 tsp. Vanilla Extract


陆 c. Sliced Almonds for garnish (optional)





Directions





Preheat oven to 350掳.


Combine cake mix, 1 egg, and butter in a bowl.


Pat into a greased pan.


Mix the last 2 eggs, powdered sugar and Vanilla extract together in a bowl. Pour mixture over cake mixture.


Top with almonds, if desired


Bake for 25 minutes.