Looking for easy dessert recipe

Banana pudding

1 5oz pack vanilla or banana cream pudding
2 cups cold milk
1 14oz can sweetened condensed milk
1-1.5 tbsp vanilla extract
12 oz cool whip (I use extra creamy)
usually somewhere around 10-12 bananas depending on size
2 boxes of nilla wafers

Mix the milk an pudding together and beat until thick, add in condensed milk and vanilla until incorporated. Fold in cool whip then place pudding mixture in fridge. Cut up bananas. I use a 13x9 pyrex dish and i'll layer the bottom with the nilla wafers flat side down, then about half the banas on top of them. Then pour in about half the pudding mixture and spread evenly. Then repeat, layer of wafers, then rest of the bananas, then the rest of the pudding mixture. Cover and put in refridgerator for at least 5 hours or so ideally (longer is perfectly fine), but lets everything come together, cookies soften, banans seep into the pudding etc. Before serving, i'll crush up some of the remaining wafers and sprinkle them over the top, maybe put a row of full ones around the edge to add some crunch as well, do whatever you like or decorate however, go nuts. I'll also sprinkle a little nutmeg on it as well.

Simple, takes no time at all and can be done the night before and it never disappoints.

Instant is fine.

Dump Cake
Probably the easiest dessert you can make. You can use any pie filling you prefer (apple, cherry, blueberry, etc)

Dump Cake



• ?42 ounces pie filling, 2 cans, 21-ounces each;
• ?15.25 ounces yellow cake mix, 1 box; white cake mix also works
• ?1 cup unsalted butter, cold and thinly sliced
Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease a 9x13-inch baking pan.
3. Dump 42 ounces pie filling (2 cans) into the prepared baking dish and spread it evenly.
4. Sprinkle 15.25 ounces yellow cake mix over the cherry layer, making sure it covers the cherries completely. Don't stir or mix it with the fruit!
5. Option 1: Cut 1 cup unsalted butter (2 sticks) into very thin slices and place evenly over the cake mix layer. It should cover almost all of the surface.
6. Option 2: Drizzle melted butter lowly and evenly over the surface. A few small dry spots are fine. Large dry patches are not. If needed, drizzle a little extra butter halfway through baking if you see dry spots. This is important; you don't want to bite into dry cake mix!
7. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling around the edges. Make sure the topping is fully baked. It may be golden brown and the juices bubbling, but lift some of the dough here and there to check that it's not still wet inside.
8. Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers covered or in an airtight container in the refrigerator for 4-5 days or frozen for a month. Warm slightly before eating.

Banana pudding

Paula Deen does the same recipe using chessmen cookies.. it’s the real deal

Look up strawberry poke cake. All you do is bake a cake from a box mix, poke holes in it, pour jello over it, add sliced strawberries and cool whip. Keep it refrigerated.

It’s no culinary masterpiece, but I’ve yet to find a woman who doesn’t enjoy it.

The easiest dessert we make is one of our most requested & most popular. It utilizes readily available products and comes together in minutes. It requires a little preplanning but most of the recipe is passive. The berries can be made up to 7 days in advance and the whipped cream is easy to make à la minute just before service, especially if you have a stand mixer.

Berries and Cream

- For the Berries
Frozen assorted berries (blueberries, strawberries, blackberries, & raspberries) work best because they release more moisture. Add 1/4 cup of sugar for every pound of berries, mix well, and let them sit in the refrigerator for at least 48 hours. Mix periodically to ensure the sugar dissolves.

-For the Cream
1qt heavy whipping cream
1cup granulated white sugar
1tsp vanilla extract

Whip cream and sugar to a little bit past stiff peak. Whisk in vanilla extract and reserve.

-To serve
Layer berries and cream in a clear glass serving vessel, making sure to include a bit of the liquid that extracted from the maceration.

Alternatively you can use just one berry.
Additionally, splash a little Grand Marnier on the fruit during the maceration process.

Yep. Dump Cake is a good one. I prefer peach.

Another easy one...don't know what it's called but the wife will layer the bottom of a 9x13 Pyrex casserole dish with ice cream sandwiches, then cover all of them with a thick layer of Cool Whip. She then drizzles caramel and chocolate across the top diagonally then tops it with crushed pecans.

Put it in the freezer to set everything and it's good to go. Another version of it is instead of using ice cream sandwiches, use Swiss Rolls.

Mississippi Mud or Blueberry /White Chocolate Bread Pudding. Both are very easy. Get the French bread stale by tomorrow for the bread pudding.

Three three ice cream:

Tupperware bowl with lid
1/2 cup heavy cream
1/4 cup strawberry(or your preferred fruit) preserves
2 tbs milk
2 tbs condensed milk
1tsp vanilla extract

Pour cream, milk, condensed milk and extract into bowl, apply lid tightly and shake for 3 minutes. Remove lid and stir in preserves, reapply lid and place bowl in freezer for 3 hours. Enjoy!

quote:

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Paula Deen does the same recipe using chessmen cookies.. it’s the real deal

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I second this. Best banana pudding I’ve had and make it often.

One tip for the recipe: the instructions say to place a layer of cookies on the bottom and put the bananas on top of that. Ignore that and put half the pudding on top of the base layer of cookies. Then put the bananas on top of that, and cover with the rest of the pudding. This completely covers the bananas in pudding and prevents them for turning brown.